Are you ready to elevate your grilling game and impress your guests with a mouthwatering dish that’s sure to steal the show? Look no further than these Grilled Beef Tenderloin Steaks! With just a few simple ingredients and expert techniques, you can transform this premium cut of meat into a juicy, flavorful masterpiece that will have everyone coming back for seconds. Whether you're hosting a weekend barbecue or enjoying a quiet dinner at home, this recipe is your ticket to culinary success. Let’s dive into the secrets of achieving the perfect grill marks and tenderness that will leave your taste buds dancing!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: American
Serves: 2 servings
Ingredients
- 2 beef tenderloin steaks
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh herbs (optional)
Instructions
- Remove beef tenderloin steaks from refrigerator 30-45 minutes before cooking to allow them to reach room temperature, which ensures even cooking.
- Pat the steaks completely dry using paper towels to remove excess moisture, which helps achieve a perfect sear and caramelization.
- Brush each steak evenly with olive oil, ensuring complete surface coverage to help prevent sticking and enhance flavor.
- Generously season both sides of the steaks with salt and freshly ground black pepper, pressing the seasoning gently into the meat.
- Preheat grill to high heat (approximately 450-500°F), creating distinct grill marks and sealing in the steak's natural juices.
- Clean and oil grill grates to prevent sticking and create beautiful crosshatch grill marks.
- Place steaks on hot grill and cook for 4-5 minutes on first side without moving, creating a perfect sear.
- Flip steaks using tongs and cook an additional 3-4 minutes for medium-rare, or adjust time based on desired doneness.
- Use a meat thermometer to check internal temperature: 125°F for rare, 135°F for medium-rare, 145°F for medium.
- Remove steaks from grill and let rest on a cutting board for 5-7 minutes to allow juices to redistribute.
- Optional: Garnish with fresh chopped herbs like rosemary or thyme before serving.
- Slice against the grain and serve immediately to maintain optimal temperature and tenderness.
Tips
- Bring to Room Temperature: Make sure to remove the beef tenderloin steaks from the refrigerator 30-45 minutes before cooking. This step is crucial for achieving even cooking throughout the steak.
- Dry It Well: Pat the steaks completely dry with paper towels. This helps to remove excess moisture and promotes a perfect sear and caramelization on the grill.
- Oil and Season Generously: Brush each steak evenly with olive oil, and don’t skimp on the salt and freshly ground black pepper. Press the seasoning into the meat for maximum flavor.
- Preheat Your Grill: Get your grill nice and hot—aim for about 450-500°F. A high temperature will create those beautiful grill marks and seal in the juices.
- Don’t Flip Too Soon: Place the steaks on the hot grill and let them cook undisturbed for 4-5 minutes to develop a great sear before flipping.
- Use a Meat Thermometer: To achieve your desired doneness, use a meat thermometer. Aim for 125°F for rare, 135°F for medium-rare, and 145°F for medium.
- Let It Rest: After grilling, allow the steaks to rest for 5-7 minutes on a cutting board. This step is essential for redistributing the juices and ensuring a tender bite.
- Garnish for Extra Flavor: For an added touch, consider garnishing your steaks with fresh chopped herbs like rosemary or thyme before serving.
- Slice Against the Grain: When it’s time to serve, slice the steaks against the grain for maximum tenderness and enjoy immediately!
Nutrition Facts
Calories: 300kcal
Carbohydrates: 0g
Protein: 26g
Fat: 22g
Saturated Fat: 7g
Cholesterol: 80mg
