Unlock the Secret to Perfectly Tenderloin Tenderloin: How to Gas Grill Like a Pro!

Tenderloin, a cut of beef known for its delicate flavor and tender texture, is a true culinary gem. But how do you ensure this prized cut reaches its full potential on your gas grill? This comprehensive guide will walk you through every stage, from selecting the perfect tenderloin to achieving that coveted, juicy, and flavorful result.

Choosing the Right Tenderloin

The journey to a perfect gas-grilled tenderloin begins with selecting the right piece of meat. Here’s what to keep in mind:

• Size: Aim for a tenderloin that’s about 2-3 inches in diameter and 12-15 inches long. This size allows for even cooking and ensures ample servings.
• Marbling: Look for a tenderloin with good marbling, which indicates fat content that contributes to flavor and tenderness.
• Color: The beef should have a bright red color, free from any discoloration.
• Freshness: Ensure the tenderloin is fresh and chilled, with no signs of spoilage.

Preparing the Tenderloin for Grilling

Once you have your chosen tenderloin, it’s time to prepare it for grilling. This involves:

• Trimming: Remove any excess fat or silverskin from the tenderloin. This helps to prevent flare-ups on the grill and ensures even cooking.
• Seasoning: Season the tenderloin liberally with salt and pepper. You can also add other spices like garlic powder, onion powder, paprika, or your favorite steak seasoning.
• Marinating (Optional): If you want to add extra flavor, you can marinate the tenderloin in a marinade of your choice. Popular options include soy sauce, honey, garlic, and herbs. Marinate for at least 30 minutes, or up to overnight, for best results.

Setting up Your Gas Grill for Tenderloin

To achieve the perfect sear and cook, your gas grill needs to be properly preheated.

• High Heat: Preheat your gas grill to high heat, around 500-550°F (260-288°C). This ensures a beautiful sear on the outside and a juicy, tender interior.
• Clean Grill Grates: Clean the grill grates with a grill brush to remove any debris or leftover food. This prevents sticking and ensures even heat distribution.

Grilling the Tenderloin: A Step-by-Step Guide

Now that your grill is ready, it’s time to cook the tenderloin to perfection. Follow these steps:
1. Sear the Tenderloin: Place the tenderloin on the hot grill grates and sear for 2-3 minutes per side, or until a nice crust forms. This step locks in the juices and develops a flavorful exterior.
2. Reduce Heat: Lower the grill temperature to medium heat, around 350-400°F (177-204°C). This ensures the tenderloin cooks evenly without burning.
3. Cook to Desired Doneness: Continue grilling the tenderloin, turning it every 5-7 minutes, until it reaches your desired level of doneness. Use a meat thermometer to check the internal temperature.

• Medium-Rare: 130-135°F (54-57°C)
• Medium: 140-145°F (60-63°C)
• Medium-Well: 150-155°F (65-68°C)
• Well-Done: 160°F (71°C)

4. Rest: Once the tenderloin is cooked to your liking, remove it from the grill and let it rest for 10-15 minutes before slicing. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful steak.

Adding Flavor: Sauces and Sides

While the tenderloin is resting, you can prepare a delicious sauce or side dish to complement the dish.

• Sauces: A simple pan sauce made with butter, garlic, and herbs is a classic pairing. You can also try a red wine reduction, a creamy horseradish sauce, or a tangy chimichurri sauce.
• Sides: Roasted vegetables like asparagus, Brussels sprouts, or potatoes make a perfect accompaniment. A simple salad or a bed of rice also work well.

Slicing and Serving

After the tenderloin has rested, it’s time to slice and serve.

• Slicing: Use a sharp knife to slice the tenderloin against the grain. This ensures that each slice is tender and easy to chew.
• Presentation: Arrange the sliced tenderloin on a platter and drizzle with your chosen sauce. Garnish with fresh herbs or a sprinkle of sea salt, if desired.
• Enjoy: Serve the tenderloin with your chosen side dishes and enjoy the fruits of your labor!

A Culinary Triumph: The Rewards of Gas Grilling Tenderloin

Mastering the art of gas grilling tenderloin is more than just a recipe; it’s a journey into the world of flavor and culinary precision. With each successful grilling session, you’ll gain confidence and discover new ways to elevate this classic dish.

What You Need to Learn

Q: Can I grill a tenderloin that’s already frozen?
A: It’s best to grill a tenderloin that’s thawed and chilled. Grilling a frozen tenderloin can lead to uneven cooking and may result in a tough texture.
Q: How long should I marinate a tenderloin?
A: Marinating a tenderloin for at least 30 minutes is recommended, but you can marinate for up to overnight for maximum flavor infusion.
Q: What if I don’t have a meat thermometer?
A: If you don’t have a meat thermometer, you can use the “touch test” to check for doneness. Gently press the center of the tenderloin. If it feels firm and springy, it’s likely medium-rare. If it feels softer and gives slightly, it’s likely medium.
Q: Can I grill a tenderloin on a charcoal grill?
A: Absolutely! The same principles of indirect grilling and temperature control apply to charcoal grills. You can use a charcoal chimney starter to achieve a high heat for searing and then adjust the charcoal arrangement to maintain a medium heat for cooking.
Q: What are some other ways to cook tenderloin?
A: Tenderloin can also be cooked in the oven, pan-seared on the stovetop, or even slow-cooked. Experiment with different cooking methods to discover your favorite way to prepare this versatile cut of beef.