Ingredients:
- 4 Beef Tenderloin steaks (center cut, 1.5-inch thick, approx. 6 oz each)
- 2 Tbsp High-Heat Cooking Oil (Avocado or Grapeseed)
- 1 Tbsp Coarse Kosher Salt (or sea salt flakes)
- 1 tsp Freshly Ground Black Pepper
- 3 Tbsp Unsalted Butter, cubed (Optional Finishing Baste)
- 2 sprigs Fresh Thyme or Rosemary (Optional Finishing Baste)
- 2 lightly smashed Garlic Cloves (Optional Finishing Baste)
Instructions:
- Remove the tenderloin steaks from the refrigerator at least 45 minutes before grilling. Pat the steaks completely dry using paper towels. Season aggressively and evenly on all sides with salt and pepper. Allow the steaks to rest at room temperature while preparing the grill.
- Preheat the grill to high heat (450°F / 230°C to 550°F / 290°C). Establish a two-zone setup: one area for direct, high heat (searing zone) and one area for indirect, lower heat (finishing zone).
- Lightly brush the seasoned steaks with high-heat oil. Place the steaks directly over the high-heat zone. Sear for 2 to 3 minutes per side until a dark, flavorful crust forms.
- Move the seared steaks to the indirect heat zone. Close the lid and continue cooking until the internal temperature is approximately 5°F (3°C) below your target doneness.
- If using the optional baste, place the butter, garlic, and herbs into a small skillet over the indirect heat. Baste the steaks repeatedly with the melted, aromatic butter until the target internal temperature is met.
- Use an instant-read thermometer to check the temperature in the thickest part. Remove the steaks immediately when they reach the target temperature (e.g., 130–135°F for Medium-Rare).
- Transfer the cooked steaks to a wire rack set over a cutting board. Tent loosely with foil and allow to rest undisturbed for 8 to 10 minutes. This step is crucial for juicy results.
- Slice the Grilled Beef Tenderloin against the grain if serving family style, or serve whole. Serve immediately with classic pairings like mashed potatoes and asparagus.