Reverse Sear Grilled Beef Tenderloin
Author note: The amount of steak used will determine your salt and pepper. Be liberal with the amount of salt used. Remove steak from refrigerator for about 1 hour prior to cooking. Reverse sear method works best with thick steaks, about 1” or thicker. The low temperature grilling portion of this recipe can be done in advance, up to an hour or so.
beef tenderloin filet (or your preferred cut of steak)
fresh cracked pepper
1/2 tablespoon unsalted butter (or more if needed)
1/2 tablespoon canola oil (or more if needed)
instant read thermometer
- Salt and pepper the filet to taste. Some of the salt will fall off during cooking, so be liberal.
- Prep grill for indirect heat at 250 degrees. An oven at 250 degrees will also work.
- Allow steak to cook until desired doneness as indicated by an instant read thermometer. This will take around 1 hour depending on your desired doneness (I prefer 135° for medium-rare).
- Remove steak from grill and wrap with foil.
- Set up grill for high heat around 500 degrees. Heat a cast-iron skillet over the grill, allowing several minutes for it to reach temperature. This can also be done on a stovetop burner.
- Add 1/2 tablespoon butter and ½ tablespoon canola oil to the skillet. When the butter is melted and distributed around the skillet, add the steaks. Cook the steaks for 45 seconds per side. Remove steaks and allow to rest for 5 minutes before serving.