Make the grilled beef tenderloin – The tenderloin was dried with paper towels. Using a sharp knife, remove any excess fat. Remove the long silvery membrane by sliding the blade underneath it. Fold approximately 6 inches (15 cm) of the thin flap end of the meat under the remainder of the tenderloin to make it approximately the same thickness as the remainder of the filet and to ensure even cooking.
Use kitchen string to tie the tenderloin at 3-inch (8-cm) intervals. Oil the tenderloin on all sides. Rub pepper into the meat while pressing it in, and season with salt. The tenderloin can be covered and refrigerated for up to 36 hours prior to grilling. Before grilling, allow the tenderloin to rest at room temperature for one hour.
Prepare a charcoal or gas grill to medium heat for indirect grilling.20 to 25 minutes, grill the beef over the hottest part of the grill, turning it every few minutes so that a slightly charred crust forms on all sides. Transfer the tenderloin to the cooler side of the grill and cook for 7 to 12 minutes, or until an inserted thermometer registers 120°F (49°C) for rare and 130°F (54°C) for medium-rare.
How long does a tenderloin take to cook on a gas grill?
How to Grill Tenderloin Pork – This grilled pork tenderloin is one of those fairytale recipes wherein the preparation is incredibly simple but the results are incredibly delicious. The three most important factors to consider when grilling a succulent pork tenderloin are:
- DO NOT FORGOT THE MARINADE Yes, bold, all-caps font. Marinade isn’t just for flavor. The pork is tenderized by the acid in the marinade. The salt increases its ability to retain moisture. (For more information on the importance of salting meat before cooking it, see this post on Grilled Chicken Breast.)
- NEVER OVERCOOK THE PORK Yes, it’s those authoritative all-caps again! Pork loin does not become more tender as it cooks longer. Once overcooked, the game is over. (This Instant Pot Pork Tenderloin has gravy to cover mistakes, but not all pork recipes have this feature.)
- Allow the Meat to Rest. (—I should capitalize this as well, but I’ll give you a break.) Resting allows the juices to reabsorb into the meat. If you immediately cut the pork, all of the delicious, essential juices will run all over the plate instead of back into the meat.
At what temperature should beef tenderloin be cooked on a gas grill?
How to Grill Tenderloin of Beef – This is one of the best cuts of meat, so you must cook it properly. Follow our beef tenderloin recipe for consistent results.1 Beef Tenderloin 1 tablespoon Ground Fresh Pepper 2 tablespoons Kosher salt The tenderloin should be brought to room temperature on the kitchen counter.
This step is crucial, so you should not skip it. If the tenderloin (or any large cut of meat) is not brought to room temperature, it will not cook evenly. Start the grill while your beef tenderloin is warming. This will be cooked indirectly, so pile the coals on one of your charcoal grills or light half of your gas grill’s burners.
In this case, less seasoning is definitely more. My preferred seasonings are freshly ground black pepper and Kosher salt. Rub black pepper and salt all over the surface. Now that the beef tenderloin has reached room temperature and the grill is hot, sear it over the hottest part of the grill.
- All sides of the tenderloin should be seared (but not burned!) to create a nice crust.
- Once all sides have been seared, insert the probe thermometer into the thickest portion of the tenderloin, and then transfer it to the cooler side of the grill.
- Close the lid and abandon it! Keep the grill temperature (on the cool side) between 325 and 350.
It should take slightly more than an hour for a 6-pound beef tenderloin to reach our desired temperature of 130 degrees. Rather than cooking by time, cook to temperature. When the temperature reaches 130 degrees, remove the tenderloin from the grill and place on a platter.
Believe it or not, it will initially adhere to the pan’s bottom before releasing naturally when seared. After several minutes, shake the pan. If the meat can be easily removed from the pan, it is ready to be flipped. Once all sides of the meat have been seared, you can roast it in the oven, braise it in a large pot, or continue with your preferred cooking method. Check out my recipe for Pan-Seared Steak with Shallots if you’re using a steak similar to the one in the video.
Should meat be salted before or after cooking?
When Salting Steak – Read a half-dozen cookbooks or speak with a half-dozen celebrity chefs, and you’re likely to hear at least as many responses regarding when meat should be salted. Some claim that it is best to salt the meat immediately before placing it in the pan.
Others choose not to salt the meat at all, instead opting to salt the pan and place the meat on top. Others, however, insist on salting and resting for up to several days beforehand. Who is correct? To test this, I purchased six thick-cut, bone-in ribeyes and salted them at 10-minute intervals before searing them in a hot skillet (I love the smile on the butchers’ faces when you do this).
The last steak was placed in the pan immediately after being salted, while the first steak was placed in the pan 50 minutes after being salted. The steaks were allowed to rest at room temperature for 50 minutes to ensure that they were all at the same temperature before cooking.
- Immediately after salting, the salt remains undissolved on the surface of the meat. All steak juices are still contained within the muscle fibers. This stage of searing produces a clean, hard sear.
- Within three or four minutes, the salt will begin to extract liquid from the beef through osmosis. This liquid forms beads on the meat’s surface. If you attempt to sear at this point, you will waste valuable heat energy simply evaporating the pooled liquid. The temperature of the pan decreases, the sear becomes less intense, and crust formation and flavor-building Maillard browning reactions are inhibited.
- At approximately 10 to 15 minutes, the brine formed by the salt dissolving in the meat’s juices will begin to break down the beef’s muscle structure, making it much more absorbent. The brine begins to slowly penetrate the meat again.
- After 40 minutes, the majority of the liquid has been reabsorbed by the meat. Additionally, a small amount of evaporation has occurred, causing the meat’s flavor to be ever-so-slightly more concentrated.
Not only that, but I discovered that the process continues even after the liquid has been reabsorbed. As the meat continues to rest for longer than 40 minutes, the salt and brine will slowly penetrate deeper and deeper into the muscle structure, imparting more flavor than you would get from cooking immediately after salting or salting the skillet.
Indeed, the best steak I’ve ever had was one that I had salted on both sides and then allowed to rest overnight in an open refrigerator. The amount of drying that occurs from an overnight rest (about 5% moisture loss) is negligible compared to the amount of moisture driven off during cooking (over 20%, and even more in the well-seared edges) regardless.
As the salt makes its way back into the meat, you’ll likely observe that the meat becomes darker. This is due to the fact that dissolved proteins scatter slightly differently than when they were still intact. If you have the time, salt your meat for at least forty minutes and up to twelve hours before cooking.