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1st Beef T-Loin going on tonight, suggestions welcome

Merry Christmas everyone!!  I've seached and read thru many posts on this, just wanted to see if anyone could add any tips. I have 3.5lb beef t-loin.  Still vacuum sealed.  Not sure how small the ends or tips are yet.  Will open up about an hour prior to putting on the Egg,  I'm thinking a quick sear to start with at about 500 degress, 90 secs per side and then backing the Egg down to about 300ish and finish off to about 120 IT, then rest for a few min.  Salt and pepper before hand, or is there any Dizzy Dust necessary (Cowlick)?  Any suggestions greatly appreciated...  Pics to follow!!!


  • sylsyl Posts: 16
    I'm doing the same, even though it's going to rain like crazy here in Georgia (I'll set up a patio umbrella above the egg). From what I can tell, direct heat, and hot (as opposed to low and slow) is the way to go with tenderloin.
    My question is, I can never remember the ideal temp to pull it off the Egg. My family likes it pink (not red) in the center, and every cookbook/website seems to have a different version of what constitutes "medium". Probably best to err on the red side, and use the microwave (!) after, if necessary.

    Merry Christmas!
  • GrannyX4GrannyX4 Posts: 1,479
    If you are cooking on a hot grill you will have more carry over temp.  I like mine around 120 (still mooing) so I pull it before it gets to 120 let it rest and I'm there cooking it at about 350 to 400.  If you like pink pull at 130.  If your are cooking on a hot grill pull at 125 and it will rise to about 135 your medium goal.  MC
    Every day is a bonus day and every meal is a banquet in Winter Springs, Fl !
  • Try doing a reverse sear. SLOWLY bring the temp of your tenderloin up to about 5* under your temp, remove your loin and cover it with foil. Then crank up your BGE to your sear temp and sear about 1 1/2 minutes per side. Check internal temp, remove, rest 10 minutes, and enjoy!
  • LowflyerLowflyer Posts: 785
    Reverse sear sounds like you could overshoot IT pretty easily. Not sure which way to go yet. Click is ticking!!
  • LowflyerLowflyer Posts: 785
    If I try a reverse sear, wheat temp do you start roasting at??
  • 4Runner4Runner Posts: 2,948
    Probably late bu just go with 250-275. Pull 10 degrees before your target, ramp up temp on your Egg and go direct to give it some color.
    Joe - I'm a reformed gasser-holic aka 4Runner Columbia, SC Wonderful BGE Resource Site: and  and
    What am I drinking now?   Woodford....neat
  • henapplehenapple Posts: 15,986
    Reverse sear....
    Green egg, dead animal and alcohol. The "Boro".. TN 
  • LowflyerLowflyer Posts: 785
    Thanks for the tips. Didn't do reverse sear, not enough info at the time. Still turned out great!!
  • LowflyerLowflyer Posts: 785
  • LowflyerLowflyer Posts: 785
    Sorry no Egg pics, didn't wanna screw up this piece of meat and had a large audience waiting on it.
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