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Advice on Tenderloin Steaks

TEggSunTEggSun Posts: 244
edited 12:08PM in EggHead Forum
Hi Folks,

I am about to try steaks on my Egg for the first time, and am looking for some advice. We like our tenderloins med rare to med with a crispy bark. Has anyone tried searing steaks directly on the lump? Any advice on cooking time for 1.5" thick cuts?

Thanks in advance.
Todd
Transplanted from Austin, Texas to Medina, Ohio

Comments

  • Austin EggerAustin Egger Posts: 256
    Hey AustinEgger. You stole my handle. The only difference is I have a space in mine. :ohmy:
  • TEggSunTEggSun Posts: 244
    Sorry about that. I just realized it myself. I set it up about a month ago, so you clearly had it first. Time for me to think of a new one. :-)
    Transplanted from Austin, Texas to Medina, Ohio

  • tbk420tbk420 Posts: 70
    Done them twice in the last week, but I was using the Spider and CI grate right above the coals.

    Someone posted a pic in my thread of their method - putting a CI grate right on top of the coals, or even right on the coals.

    Did TRex method - I seared 90 seconds on each side at 650, then removed and let rest for 15-20 minutes in foil while I brought the temps down to 400. Roasted on raised grid at 400 until it hit 125, pulled it for a 10 minute rest.

    They turned out perfect each time, so I'll keep doing it. ;)
  • WokOnMediumWokOnMedium Posts: 1,376
    I showed pics of mine last Saturday and someone suggested I put them right down on the coals. Gonna try it with a small tenderloin streak this afternoon.

    I suspect if you put anything but salt on them you'll get a black yuckiness on the outside.
  • Little StevenLittle Steven Posts: 28,665
    I thought you had had your egg for too long to be doing your first steaks :S

    Steve 

    Caledon, ON

     

  • TEggSunTEggSun Posts: 244
    Thanks for this, TBK. That sounds like a great technique.
    Transplanted from Austin, Texas to Medina, Ohio

  • TEggSunTEggSun Posts: 244
    Thanks, Wok. I was thinking of just sea salt and coarse pepper. Do you think pepper will be a problem?
    Transplanted from Austin, Texas to Medina, Ohio

  • TEggSunTEggSun Posts: 244
    Little Steven...good call. I started with ribs (which I have done for years in my offset smoker, but the ones on the Egg were the best ever) burgers and pizza. I then had to take two international trips for my job. Clearly my boss does not understand I had a new BGE that was beconing. Alas, we are reunited today and I expect the coals to burn for the next 3 days. B)
    Transplanted from Austin, Texas to Medina, Ohio

  • HossHoss Posts: 14,600
    Hot tub them then cook em direct 450 dome til they hit 125 -130 internal.Rest them for 10 minutes,serve,enjoy.
  • TEggSunTEggSun Posts: 244
    Hoss...sorry for the rookie question, but what does "hot tub" them mean?
    Transplanted from Austin, Texas to Medina, Ohio

  • Tegg Sun,

    Don't feel bad I have been reading all evening about hot tubing and still don't know what it is. Sounds fun though.
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