Grilled Beef Tenderloin Steaks are one of my favourite things in the entire world. This is a simple, quick and incredibly tasty way to make them. Keep it simple and let the quality of the beef stand on its own.
There are just some cuts of meat you covet. Ones that require very little messing with. Beef Tenderloin is one of those special cuts. It is wildly expensive so I buy it whole and break it down myself. Yes, I’m THAT girl. Deal with it.
I tend to love Costco for buying meat. They have amazing beef at our store in the city. I’ve always loved beef tenderloin but never purchased it until a couple of years ago. It was too expensive. Then I learned how to cut it up myself. Learning how to break down large cuts is a game changer.
I cut mine so I can get 1 roast, at least 3 to 4 meals of steaks, then any small trimmings go into a pile for making stir fry. I usually get at least 2 stir fry meals out of one tenderloin. Then I grind the chain and we use that for burgers or pasta sauces. Nothing goes to waste. I’m always impressed how many meals I can get out of 1 piece. I buy the least expensive one I can find that looks amazing. So usually for about $60 to $70 I can get 8 to 10 meals. Not too shabby if you ask me. Occasionally I’ll buy a bigger one for about $100 if I can swing it, but usually it’s just too much dough for me to shell out.
The next time I pick one up I’ll shoot a video for you. That way any one who wants to learn how to do it can pick up some tips. You will be surprised how easy it is.
In the meantime, one of my favourite things to do when we buy tenderloin is to grill it immediately. I’m usually tripping over my own feet trying to get out to the grill quickly. If we have leftovers, which is rare, I’ll make them into a stir fry or a steak sandwich that will blow your mind. That’s another little treat for another post. I swear my grilled steak sammies are better than sex. No lie.
Okay I keep getting distracted. Let’s get to those beef tenderloin steaks before all hell breaks loose. Focus!
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Grilled Beef Tenderloin Steaks
- 3 to 4 Beef Tenderloin Steaks Medium Thickness
- Your favourite BBQ Sauce or Steak Sauce
- Pepper if desired I dislike pepper
- Take your beef out of the fridge about 20 to 30 minutes prior to grilling. Do not grill meat cold.
- Season both sides of the steaks with salt to taste. Allow meat to warm up a bit with the salt on it. I would not pepper them right now. Pepper tends to burn on the grill, and adds a funky taste. If using it I like to sprinkle it on after grilling.
- Preheat grill to medium heat.
- Lay the steaks on the grill and shut the lid. Don't stress, it's okay.
- Let them first side cook for about 5 to 6 minutes. Flip over.
- Brush just a hint of sauce on now. That way it works it's flavour into the meat a bit. Don't go all nuts and pour half a bottle on, this is tenderloin people, show it the respect it deserves! Put the lid down, don't panic and let it cook for about 3 to 4 minutes.
- Now I'm going to ask you to flip it again. Normally I don't like to flip more than once but for this one I like the sauce to char for just a couple of minutes. So flip, brush some sauce on that side, pop the lid down for about 2 or 3 minutes.
- Give on more flip but only cook till it chars. About 2 to 3 minutes should do it.
- Remove from grill. Add a dash of pepper if desired.
- Allow to rest for about 8 to 10 minutes.
- Cut into strips or if you've used small tenderloins as I have you can serve one per person.
- The timing for all the lower numbers I've recommended will give you a medium rare steak, the higher numbers will give you a well done steak. If you're going for rare subtract a minute of each step. We do ours well done here. My daughter does not like to see pink.
- Serve with a big old smile and some of my Caramelized Shallot Compound Butter!
Make sure your grill is clean before using it. The best way to clean your grill is to brush it when it’s still hot. Everything comes off easier. I tend to clean mine while meat rests after I grill. That way the next time I go to use it there’s no mess to clean up.
Hope you enjoyed today’s tip!
So, how do you like your steak?
I think most people are medium to rare from what I can tell. I don’t mind medium rare steak, but rare is not my thing. Funny how everyone is different.
It’s a good idea to do a few of each kind when entertaining. I usually have three plates so we have choices for our guests. The easiest way I’ve found to keep track of which plate is which is to colour code them. Red plate for rare, Pink plate for medium, and a brown or black plate for well done. I know, it’s such a girlie thing to do but it works like a charm when you have a group of people wanting to know which is which. Trust me!
Thank you for spending some time with me today!
Hope you get a chance to try this. Keep it simple and let the flavour of the meat shine through.
Now be confident and get your grill on!
I would like to reach through the screen and eat that. Now. I wasn’t hungry when I sat down, but…. And I am looking forward to the video of trimming the whole… tenderloin? or whole loin? Either way… I tried once or twice with the whole untrimmed tenderloin and found that I wasted so much meat it was not worth it. So I buy it in roasts and cut for the steak myself, but would love to see a video/hear all the tricks.
Great new site! It’s gorgeous!
Thanks Laura. I was terrified to do it the first time. But now I just get in there and go for it. It’s nice with the meat grinder because anything small will still get used. It’s the best investment I’ve made, other than my mixer and my grill.
Thanks for visiting.
Anna (Hidden Ponies) says
LOVE the new blog and the photos are just gorgeous! Love the header, love your slogan, love love love everything!
Thanks so much Anna. It’s been so fun to do this. Taking pics of BBQ is actually quite hard so I’m struggling a bit. Charred food is hard to make look appealing so it’s been an interesting project. I need to figure out a way to reduce the harshness of the sun for videos too. I should take some photography or video classes.
Thanks for your support. I’m so excited about this project. It’s so much fun.
Dang, woman. Don’t know how I missed this! There’s no denying it – right down to the grill marks, you do this goooood.
I just finished making these – soooo good!! I put Dave’s famous rib seasoning in place of salt. Thanks!