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Few culinary experiences rival the pure satisfaction of biting into a perfectly grilled tenderloin steak. Known for its buttery tenderness and mild, rich flavor, the tenderloin (often cut into filet mignon) is a prized centerpiece for grilling enthusiasts. But because it’s lean and delicate, grilling this premium cut requires precision and technique.
In this in-depth guide, we’ll take you step-by-step through choosing, prepping, grilling, and serving the perfect tenderloin steak. Whether you’re hosting a dinner party or indulging in a solo steak night, this article will ensure your steak is grilled to perfection every time.
Choosing the Right Tenderloin Steak
Understanding the Cut
Tenderloin steak comes from the loin of the cow, a muscle that doesn’t bear much weight, which is why it’s so tender. A full beef tenderloin runs from the short loin to the sirloin and includes three parts:
- Butt end: Thicker and more marbled
- Center cut: Most desirable and uniform in shape (filet mignon)
- Tail end: Thinner and best used for kebabs or stir-fry
For grilling, always go for center-cut tenderloin steaks, preferably 1.5 to 2 inches thick. This thickness allows for a good sear without overcooking the inside.
Grass-Fed vs. Grain-Fed
- Grass-fed beef tends to be leaner, with a slightly more gamey flavor.
- Grain-fed beef is often more marbled, buttery, and tender.
Your choice depends on flavor preference and dietary concerns, but both grill beautifully.
Fresh vs. Aged Steak
- Fresh steak offers a natural beefy flavor.
- Dry-aged steak is tenderized and intensified in flavor over time.
If available, opt for dry-aged tenderloin for that extra layer of depth.
Tools and Equipment You’ll Need
Grilling tenderloin steak successfully requires the right tools. Here’s a quick checklist:
Grill
Both gas and charcoal grills work well. Gas is easier to control, while charcoal gives a smoky flavor. Use what you’re comfortable with.
Grill Thermometer
A built-in or external thermometer helps you track internal grill temperatures for even cooking.
Meat Thermometer
Essential to ensure your steak reaches the desired doneness without guesswork.
Tongs
Use long-handled tongs to turn the steak without piercing it, preserving juices.
Aluminum Foil
For resting the steak post-grill, which redistributes juices for a moist bite.
Preparing the Tenderloin Steak
Bring to Room Temperature
Remove the steak from the fridge 30–45 minutes before grilling. This allows it to cook more evenly and reduces the shock of cold meat hitting high heat.
Pat Dry and Trim
Use paper towels to blot the steak dry moisture impedes a good sear. If your steak has silver skin, a tough connective tissue, trim it off with a sharp knife.
Seasoning the Steak
- Simple Seasoning: A generous sprinkle of kosher salt, cracked black pepper, and a drizzle of olive oil is often all you need to let the steak shine.
- Optional Marinade: While tenderloin doesn’t need much help, a light marinade with herbs, garlic, and citrus can add nuance.
- Dry Rub: A mix of paprika, garlic powder, and onion powder offers a subtle crust.
Avoid over-seasoning — this cut’s elegance lies in its simplicity.
Preheating the Grill
Gas Grill Setup
- Preheat your gas grill to high (450°F–500°F).
- Set up a two-zone system: one side high heat, the other medium to low. This allows for searing and then finishing gently.
Charcoal Grill Setup
- Stack coals on one side for direct heat.
- Leave the other side with no coals for indirect heat.
Clean and Oil the Grates
Use a grill brush to remove old debris, then wipe the grates with a paper towel dipped in vegetable oil using tongs. This prevents sticking and helps develop a clean sear.
Grilling the Tenderloin Steak
Now to the fun part: grilling your tenderloin to juicy perfection.
Step 1: Sear on High Heat
- Place the steak on the direct heat zone of the grill.
- Sear for 2 to 3 minutes per side with the lid open. This gives you a beautiful crust while keeping the inside tender.
Step 2: Move to Indirect Heat
- Shift the steak to the cooler part of the grill.
- Close the lid and cook to your desired doneness:
- Rare: 120°F–125°F (about 4–6 mins)
- Medium-Rare: 130°F–135°F (6–8 mins)
- Medium: 140°F–145°F (8–10 mins)
- Well-Done: 150°F+ (not recommended for tenderloin)
Step 3: Monitor Temperature
Insert a meat thermometer into the thickest part of the steak. Don’t rely on touch or guesswork for such a lean and pricey cut.
Resting the Steak
Once your steak hits the target internal temperature, transfer it to a cutting board and tent loosely with foil.
Why Resting Matters
Resting for 5 to 10 minutes allows juices to redistribute within the meat, making every bite juicy instead of drying out on the first cut.
Serving Suggestions
Slicing and Presentation
- If grilling a whole tenderloin, slice it into medallions against the grain.
- Serve individual steaks whole for an elegant presentation.
Enhance with Compound Butter
Top your steak with a pat of herb butter or garlic butter for added richness.
Side Dishes That Shine
- Grilled asparagus or Brussels sprouts
- Garlic mashed potatoes or truffle fries
- Mixed green salad with vinaigrette
Pair with a bold red wine like Cabernet Sauvignon or Malbec for a classic match.
Tips and Common Mistakes to Avoid
Tips for Success
- Flip only once: Let the steak form a crust before turning.
- Keep the lid open while searing, closed while finishing.
- Use high heat for a quick crust, then finish low to avoid overcooking.
Mistakes to Avoid
- Don’t press down on the steak — it squeezes out the juices.
- Avoid cutting into the steak to check doneness; use a thermometer.
- Never grill a cold steak straight from the fridge.
Frequently Asked Questions (FAQs)
1. Can I grill tenderloin steak from frozen?
It’s not recommended. Thaw in the refrigerator overnight for best results.
2. Should I marinate tenderloin?
Only if you want to introduce specific flavors. It’s not necessary due to its natural tenderness.
3. Can I use a reverse sear method?
Yes. Cook the steak on indirect heat until it’s about 10°F below your target doneness, then sear on high heat for 1–2 minutes per side.
4. What if I don’t have a grill?
A cast-iron skillet or oven broiler can work well for indoor searing and finishing.
Conclusion
Grilling a tenderloin steak is a rewarding culinary adventure that doesn’t require complex techniques just respect for the cut and a bit of grilling wisdom. With the right preparation, tools, and timing, you can transform this luxurious steak into a mouthwatering meal worthy of any occasion.
Whether you prefer it rare with just salt and pepper or medium with a rosemary-garlic rub, the tenderloin responds beautifully to care and heat. Now that you know how to grill tenderloin steak like a pro, fire up your grill and savor the flavor of success.