How to Cook Beef Tenderloin Steaks on the Grill

Beef tenderloin steaks are among the most luxurious cuts of beef, known for their buttery texture and elegant flavor. Often featured in high-end restaurants and holiday feasts, tenderloin steaks deserve a spot on your grill when you’re aiming to impress. Grilling enhances their natural juiciness while adding that coveted smoky sear. Whether you’re hosting a summer cookout or preparing a romantic dinner, knowing how to grill beef tenderloin steaks properly can elevate any occasion.

This comprehensive guide will walk you through everything you need to know from selecting the best steaks to serving them with flair. Let’s get started.

Understanding Beef Tenderloin Steaks

What Is Beef Tenderloin?

Beef tenderloin comes from the loin of the cow and is one of the most tender cuts available. It’s a long, narrow muscle that doesn’t get much exercise, resulting in an incredibly soft texture. This cut is prized for its tenderness more than its fat content.

Tenderloin Steaks vs. Filet Mignon

You might often hear beef tenderloin steaks referred to as filet mignon, but they’re not exactly the same. Filet mignon is cut from the smaller end of the tenderloin, making it even more delicate and typically more expensive. Both are incredibly tender, but filet mignon is generally a bit smaller and thicker.

Flavor Profile and Fat Content

Unlike ribeye or strip steak, tenderloin is very lean, which makes it healthier but less rich in beefy flavor. That’s why seasoning and proper grilling technique are essential to maximizing its taste.

Ideal Thickness for Grilling

For best results on the grill, choose steaks that are at least 1.5 to 2 inches thick. Thinner cuts can overcook quickly, robbing you of that tender bite you’re aiming for.

Selecting the Best Tenderloin Steaks

What to Look For

When buying beef tenderloin steaks, look for:

• Marbling: Even though tenderloin is lean, some small streaks of fat improve flavor.
• USDA Grade: Choose USDA Prime or Choice for top quality.
• Uniform Thickness: Even cooking depends on evenly cut steaks.

Fresh vs. Frozen

Fresh steaks offer the best flavor and texture, but frozen ones can be great too—if handled properly. Just make sure to thaw them fully and safely (more on that soon).

Where to Buy

Reputable sources include:

• Butcher shops
• Grocery stores with a strong meat department
• Online meat delivery services like Snake River Farms or Porter Road

Prepping Tenderloin Steaks for the Grill

Thawing the Right Way

If your steaks are frozen, thaw them slowly in the refrigerator for 24 to 48 hours. Avoid microwaving or placing them in hot water, which can ruin the texture.

Trimming Silver Skin and Fat

Use a sharp knife to remove silver skin, a thin, shiny membrane that won’t soften during cooking. Trim off any large chunks of fat that could cause flare-ups on the grill.

Drying the Surface

Pat the steaks dry with paper towels. A dry surface ensures a crisp, golden crust when seared.

Optional: Tie the Steaks

If your steaks are oddly shaped or uneven, tie them with butcher’s twine into uniform medallions. This promotes even cooking and a more attractive appearance.

Seasoning Options

Classic Salt and Pepper

Sometimes, less is more. Coarse kosher salt and freshly cracked black pepper are enough to bring out the best in tenderloin steaks. Salt about 30–40 minutes before grilling for optimal absorption.

Marinades

If you want added flavor, consider marinating your steaks. Good ingredients include:

• Olive oil
• Balsamic vinegar
• Garlic
• Fresh herbs like rosemary or thyme

Marinate for 1–2 hours max, as acidic ingredients can start to “cook” the meat.

Dry Rubs and Herb Crusts

A mixture of:

• Garlic powder
• Onion powder
• Smoked paprika
• Dried thyme
  can create a savory crust.

Or try an herb crust made of chopped rosemary, thyme, garlic, and butter. Spread on after searing.

Setting Up the Grill

Gas vs. Charcoal Grill

Both work well:

• Gas grills offer convenience and temperature control.
• Charcoal grills add depth of flavor from smoke.

Two-Zone Setup

This method ensures perfect searing and gentle finishing:

• Direct heat zone: For searing (high heat)
• Indirect heat zone: For finishing (medium or low heat)

Preheat the Grill

Let your grill heat up for 10–15 minutes. For searing, aim for 450–500°F.

Clean and Oil the Grates

Use a grill brush to clean the grates. Then, oil them with a paper towel dipped in canola oil to prevent sticking.

Grilling Beef Tenderloin Steaks: Step-by-Step

Bring to Room Temperature

Take the steaks out of the fridge 30–45 minutes before grilling to allow even cooking.

Step 1: Sear Over Direct Heat

Place the steaks on the hot side of the grill.

• Sear each side for 2–3 minutes, flipping only once.
• Don’t press down on the steaks—this squeezes out juices.

Step 2: Move to Indirect Heat

Once both sides have a good sear, move them to the cooler side of the grill.

• Cover the lid and let them cook for another 4–8 minutes, depending on thickness and desired doneness.

Step 3: Monitor Internal Temperature

Use a meat thermometer and aim for:

• Rare: 120–125°F
• Medium Rare: 130–135°F (recommended)
• Medium: 140–145°F
• Medium Well: 150–155°F
• Well Done: 160°F+

Avoid guessing by touch—tenderloin’s delicate texture makes it tricky to judge without a thermometer.

Using a Meat Thermometer

Why It’s Important

A meat thermometer guarantees accuracy. Overcooking a tenderloin steak means losing its most prized quality—tenderness.

How to Use

Insert the thermometer:

• Into the thickest part
• From the side, not top-down
• Avoid touching fat or bone (if any)

Tips for Success

• Pull steaks off the grill 5°F before your target temp, as they continue to cook while resting.
• For multiple steaks, check each individually.

Resting the Steaks

Why Rest?

Resting allows juices to redistribute through the meat instead of running out when you cut it.

How Long to Rest

Let steaks rest for 5 to 10 minutes, tented lightly with foil. This helps them stay hot while preserving moisture.

Serving Suggestions

Side Dishes

Beef tenderloin pairs beautifully with:

• Grilled asparagus or Brussels sprouts
• Garlic mashed potatoes
• Creamed spinach
• Corn on the cob
• Balsamic-glazed mushrooms

Sauce Options

Enhance flavor with:

• Red wine reduction
• Béarnaise sauce
• Horseradish cream
• Garlic butter
• Chimichurri for a bright, herbal contrast

Presentation Tips

Slice steaks on a bias for a professional look. Serve on warm plates, garnished with microgreens or rosemary sprigs.

Grilling Tips and Common Mistakes to Avoid

Avoid Flare-Ups

Keep a spray bottle of water nearby for grease flare-ups. Trim excess fat and avoid dripping marinades.

Don’t Overflip

Turning too often prevents a good sear. Limit flipping to once unless absolutely necessary.

Skip the Pressing

Pressing down squeezes out flavorful juices. Let the heat do the work.

Don’t Skip the Thermometer

Eyeballing doneness leads to overcooked meat. Use a thermometer for precision.

Rest, Rest, Rest

Rushing to slice your steaks is one of the worst things you can do. A rested steak is a juicy steak.

Conclusion

Grilling beef tenderloin steaks is a rewarding experience that doesn’t require restaurant-level expertise just patience, the right tools, and a love for premium meat. From selecting the perfect cut to seasoning with care and mastering the grill, every step plays a crucial role in the final result. By using a two-zone fire, monitoring internal temps, and giving your steaks time to rest, you’ll enjoy melt-in-your-mouth tenderloin with that perfect smoky char.

Now that you’re equipped with everything you need, fire up the grill and enjoy one of the finest steak experiences you can create at home.