Beef Tenderloin

[hunterdrake]

What is y’all’s favorite way? Grill? Smoke? Reverse sear? Any recipes appreciated


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[Playthewind]

Reverse sear all the way!

[TeamAmerica]

Sous vide 100%!

[hully1029]

Sous vide 100%!

bingo.

I sous vide more than i grill anymore.

[jerp]

Dry brining overnight in the fridge makes a big difference - highly recommend. I smoke on the kamado at 250 with apple wood then crank it up to 500* and sear on all sides.

[hunterdrake]

Dry brining overnight in the fridge makes a big difference - highly recommend. I smoke on the kamado at 250 with apple wood then crank it up to 500* and sear on all sides.

What do you use for dry brine?


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[jerp]

What do you use for dry brine?


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I just rub it down with kosher salt then put it on a rack in a pan uncovered in the fridge overnight

[thegrouse]

Hot cast iron, finish under broiler

[Rubi513]

Seared

[Jtrage]

bingo.

I sous vide more than i grill anymore.

Can’t agree more. Sous vide has been a game changer. And money changer. I can grab a pork loin or sirloin and make it turn out to be one of my favorite meals. As good as a ribeye at a fraction of the price.

I still use the grill to sear or finish. My wife likes them more “cooked” than me. I can sous vide chicken breast or steaks at the same temp and throw hers on the grill a minute or two before mine. We’ve all been happy.


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[Mike D]

Beef Tenderloin

Screaming hot cast iron skillet on my pellet smoker. 3 minutes per side, pull, tent with foil and rest for 10 min.






I don’t get the sous vide hype. I tried a steak cooked like that and was severely underwhelmed. Had almost no flavor.


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[Big Lee]

Screaming hot cast iron skillet on my pellet smoker. 3 minutes per side, pull, tent with foil and rest for 10 min.






I don’t get the sous vide hype. I tried a steak cooked like that and was severely underwhelmed. Had almost no flavor.


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This is the only way to cook one in my opinion

[hully1029]

Screaming hot cast iron skillet on my pellet smoker. 3 minutes per side, pull, tent with foil and rest for 10 min.






I don’t get the sous vide hype. I tried a steak cooked like that and was severely underwhelmed. Had almost no flavor.


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One of the big mistakes in sous vide is trying to marinate or season the meat inside the bag with wet ingredients. This will draw out the moisture of the meat and it will most definitely be flavorless.

Good old fashioned SPG with a sprig of thyme or rosemary. 135° for 2 hours. Pull, pat dry (very important), sear in cast iron while basting with butter and garlic..

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[kruppa24]

Screaming hot cast iron skillet on my pellet smoker. 3 minutes per side, pull, tent with foil and rest for 10 min.






I don’t get the sous vide hype. I tried a steak cooked like that and was severely underwhelmed. Had almost no flavor.


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Looks perfecto

[jb5001]

I tried the reverse sear method this past weekend....I was extremely impressed! If it's a thick steak, I'll do reverse sear every time now. If it's a thinner cut, I'll do it on the grill.