I received a desperate text from a friend of mine asking for help re: grilling beef tenderloin steaks over the weekend. It was a beautiful long weekend on the Westcoast, and she was boat camping at a glorious marina in the Howe Sound.
She had splurged on beef tenderloin, and was really worried about screwing them up.
My first thought was “Oh, the pressure! What beef tenderloin steak recipe could I send her?”
But after a minute I realized that cooking a good tenderloin steak was less about the recipe and more about the process, especially what you do before and what you do after the cooking process. Armed with conviction and confidence, I texted her back:
Good for you! Grilling beef tenderloin steaks is simple. Here are a few tips:
- Take the tenderloin steaks out of the packaging now and let them dry out uncovered all day (in the fridge or cooler).
- Season as you want, but simple salt and pepper is good too.
- Make sure the steaks are really dry before you throw them on.
- Put a little coating of oil on the tenderloins before you throw them on the grill to prevent sticking.
- Start them on the high side and either keep them there, flipping every few minutes, or move them to a medium heat if you are more comfortable with it.
- Don’t overcook! You’ll have to judge this, either by feel, meat thermometer, by slicing or just going with your gut.
- Let them rest for 5-10 mins covered in foil (so juices will distribute) and they will cook another 5-10 degrees.
Simple tips for great success. Recipes are wonderful, but it always helps to remember some basic principals when cooking a steak:
Dry them out.
Season a little bit.
Oil before placing on the grill.
Let them rest.
Later that evening, I got the greatest text ever:
“Best meal on the boat. Ever.”
Needless to say I was a proud friend. So happy to have been able to help, and I hope that this helps you with your grilling plans this weekend too!
Remember – pin these tips to your pinterest board or save them to your Facebook page and you’ll never be stumped again!