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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.
Transplanted from Austin, Texas to Medina, Ohio


  • 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


    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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