Reverse Sear Grilled Beef Tenderloin
The amount of steak used will determine your salt and pepper. Be liberal with the amount of salt used. 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. This technique can also be used with the oven as well. Heat the oven to 250 degrees and cook according to the instructions.
Ingredients
- beef tenderloin filet, or your preferred cut of steak
- kosher salt
- fresh cracked pepper
- 1 tablespoon unsalted butter, or more if needed
- 1/2 tablespoon canola oil, or more if needed
- instant read thermometer
Instructions
- Prep grill for indirect heat at 250 degrees or heat an oven to 250 degrees F. Salt and pepper the filet to taste. Some of the salt will fall off during cooking, so be liberal.
- Allow steak to cook until desired doneness as indicated by an instant read thermometer. This will take around 45 minutes to 1 hour depending on your desired doneness (I prefer 135° for medium-rare). Remove steak from grill and wrap with foil.
- To finish the steak there are two options: grill or cooktop.
for the grill
- Set up the grill for high heat around 500 degrees. Heat a cast-iron skillet over the grill, allowing several minutes for it to reach temperature. Add 1 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.
for the cooktop
- Place the oil in a cast-iron skillet over high heat, once hot, add the butter. When the butter is melted and distributed around the skillet (this will happen quickly!), add the steaks. Cook the steaks for 45 seconds per side. Remove steaks and allow to rest for 5 minutes before serving.
