How to Grill Beef Tenderloin

Whether using a gas or charcoal stove, you can learn how to roast beef tenderloin without much hassle. Barbecue usually doesn’t require much seasoning, because its natural flavor is already delicious. In particular, the beef tenderloin will be the perfect steak that you just need to put on the quick grill to make a great main course.

Preparation time: 20-25 minutes
Processing time: 10-20 minutes
Total time: 30-45 minutes

Table of Contents

Preparing to bake

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Buy the right sirloin. Beef tenderloin is the back part of the beef, especially the hip. You should look for a piece of meat with fat veins, that is, the white lines of fat spread evenly throughout the piece of meat. Choose meat that is light, bright red and about 2.5 – 4 cm thick. ^{[1] X Research Source}

Ask the butcher to cut up fresh cuts of meat if the pieces on display are brown on the outside – that is, they have been left in the air for too long.

Know that the type of baking will affect the flavor of the finished product. Many people affirm that grilled beef seasoned with salt and pepper is one of the best dishes. Although not very tender, the beef tenderloin is very rich even without seasoning. Its authentic flavor is due to the interaction between the meat and the heat source. Just grilled until slightly scorched outside, the meat will be very delicious and sweet. Depending on the type of stove, your steak may taste very different:

Propane stoves: Gas stoves won’t contribute much to the flavor of the steak, but they are the easiest to use and heat up the fastest. You can adjust the temperature with a simple knob and complete the baking process to your liking. Gas stoves also often have thermometers attached.
Coal stove: Coal briquettes can light a fire relatively quickly and heat quickly. This type of stove gives a “classic” BBQ barbecue flavor with a hint of smoke, but it is a bit difficult to adjust the temperature.
Wood stove: Pieces of wood such as firewood or oak will bring out the most natural flavor for the steak. However, wood stoves are quite difficult to light and maintain, so many people combine firewood and charcoal to take advantage of both. ^{[2] X Research Source}

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Preheat the grill to medium high heat. If you’re using charcoal and/or firewood, it can take 30-40 minutes until there is a gray layer of ash over the flame, but a gas stove takes just a few minutes to heat up. You need to allow the temperature inside the grill to reach about 190 degrees Celsius by covering the stove while it is heating. ^{[3] X Research Source} The thinner the piece of meat, the hotter the stove must be:

Meat thickness 2- 2.5 cm: 180 – 205 degrees C. You won’t be able to keep your hands on the grill for more than 4-5 seconds.
Meat thickness 2.5-4 cm: 162- 180 degrees C. You won’t be able to keep your hand on the grill for more than 5-6 seconds. ^{[4] X Research Sources}

Rub salt and pepper on the outside of the meat while waiting for the stove to heat up. Most steaks are best when they are lightly seasoned. Rub 1/2 tablespoon salt and pepper on both sides and let the meat sit for 15-20 minutes at room temperature while the stove heats up. ^{[5] X Source of Research} It is recommended that the meat be marinated at room temperature so that it does not get cold when placed on the grill – this can cause the meat to shrink and become tough when grilled.

Use a decent amount of salt – a thin layer of salt sprinkled over the meat is fine, but remember you should still be able to see the surface of the meat. ^{[6] X Research Sources}
Large-grained salt (such as coarse sea salt or kosher salt) will help brown the meat better, so avoid fine-grained table salt if possible. ^{[7] X Research Sources}

Place the beef on the heated grill. You need to grill so that the outside of the meat is golden and crispy for the best texture and flavor. Place the steak over the flame and leave it as it is, covered while grilling. ^{[8] X Source of Research} Do not poke, stab or move the meat while grilling.

Grill each side of the meat directly over the heat for 4-7 minutes, depending on your desired doneness. The surface of the meat should be dark brown when you turn the meat. If the stove is too hot, the surface of the meat will burn black. If the meat is pink, the stove isn’t hot enough, so try increasing the heat or leaving the meat on for another 2-3 minutes. You can also rotate the steak by a 45-degree angle at half-time to create beautiful diamond-shaped grill marks on the meat. Refer to the following ripeness:

Rare : Bake for about 5 minutes on each side.
Medium cooked : bake for about 7 minutes on each side.
Thoroughly cooked : grill 10 minutes on each side, then place over indirect heat to continue cooking.
Use tongs to flip the meat instead of stabbing the meat with a fork, causing the juices to drain. ^{[9] X Research Source}

Remove meat from direct heat and place in indirect heat if you want to cook thoroughly. Move the steak to the other side of the grill or to a location without direct fire until the inside reaches the desired doneness. With a charcoal grill, you can open or close the vents to control smoke levels. The smell of smoke will be more when you close the vent. You can use a thermometer to measure the internal temperature of the meat, or just estimate it by time.

Re: 55 – 57°C. Remove the meat immediately after flipping each side.
Medium rare: 60°C. Grill for 1 minute or 30 seconds more on each side than rare.
Medium ripe 68°C. Continue to bake for another 1-2 minutes over direct heat. Turn the meat over half way through the grill.
Well done: 74°C. Grill the steaks over indirect heat for 3-4 minutes, flipping the meat half way through. ^{[10] X Research Source}

Use your hand to test the doneness of the meat. If you don’t have a meat thermometer, you can check the doneness of your meat by hand. Use a finger to press the center of the meat. A medium-cooked piece of meat will sink a little, similar to if you press it in the center of your palm. The medium rare piece of meat will have the same bounce and softness as the bottom of the thumb. ^{[11] X Research Source}

Let the meat sit at room temperature for 10 minutes before serving. Cover the meat with a piece of foil and let it “rest” before serving. This way the flavor in the meat will be preserved and the steak will be more delicious. ^{[12] X Research Source}

Variations

Rub seasoning on meat instead of salt and pepper. Dry seasonings that add flavor to meat without sacrificing tenderness are often referred to as “seasoning salts” or “barbecue seasonings.” You can also mix the seasoning yourself. Mix the following spices with salt and pepper, then squeeze or rub on both sides of the meat. Use an equal amount of seasoning on each side, about 1-1.5 tablespoons, and don’t be afraid to mix spices.

Onion powder, paprika, paprika and garlic powder.
Rosemary, thyme and dried oregano leaves, garlic powder.
Cayenne pepper, paprika, paprika, is Mexican oregano, garlic powder. ^{[13] X Research Source}
Brown sugar, chili, paprika, garlic powder and ground coffee. ^{[14] X Research Source}

Soak the meat in the marinade to increase moisture and flavor. The marinade will only be effective if it is marinated overnight, so don’t marinate it at the last minute and expect it to be full of flavor. The acid in the marinade (vinegar, lemon juice, etc.) will break down some of the tissue in the meat, making it more tender. ^{[15] X Source of Research} However, too much acidity can also damage the texture and make the surface of the steak less crispy. Place the meat in a plastic bag with the marinade and refrigerate overnight for best results.

1/3 cup soy sauce, olive oil, lemon juice, Worcestershire sauce, add 1-2 tablespoons garlic powder, basil, parsley, dried rosemary, and ground black pepper. ^{[16] X Research Source}
1/3 cup red wine vinegar, 1/2 cup soy sauce, 1 cup vegetable oil, 3 tablespoons Worcestershire sauce, 2 tablespoons Dijon mustard, 2-3 minced garlic cloves, 1 tablespoon ground black pepper.

Spread a little butter on the surface of the meat for a rich, barbecue-like taste. Barbecue restaurants have a reason to butter steaks. The butter will creep into the cuts of the meat and elevate this dish into a perfect main course. You can try mixing butter with spices and herbs in a food processor to add more flavor to your steak. To make the butter mixture, blend 6 tablespoons butter with the herbs in a food processor, then freeze until needed to drizzle over the barbecue. You can also reheat over low heat and spread the melted butter and herb mixture over the steak when the meat is done.

1 teaspoon chopped thyme, sage, and rosemary
2-3 cloves of minced garlic
1 teaspoon paprika, coriander, and cayenne pepper

Add seasoning on top of the roast. Grilled meat is also delicious, but if you add spices to it, it will be even more delicious. You can try using spices like:

Pan-fried onions, peppers or mushrooms
Fried onion
Crushed blue cheese
Sour cream

Advice

Begin grilling when the meat is at room temperature and dry to ensure even cooking.

Warning

Meat that is too thin will dry out when grilled at high heat.

Things you need

Beef tenderloin
Seasoning or marinade
Gas or charcoal grill
Tongs
Coal or briquettes
Propane gas
Oil or non-stick spray

Steps

Preparing to bake

Variations

Advice

Warning

Things you need

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