Beef tender, no platesetter

DonWW

Dinner party at our house called for something special.  SWMBO returned from Costco with a 10lb beef tender.  Choice, not Prime, but it honestly didn't matter. 

Here we are, all dressed up and one place to go.  For rub I kept it simple: Kent Rathbun's Steak and Chop Garlic Salt and Snider's BBQ Spice.    Note that one probe wire is going up.  I attach the pit probe to the BGE thermometer clip up top to monitor the egg temperature. 

Below is the first flip after about 30 minutes.  Egg temp is about 350.  No platesetter.  Many folks like to use it for tenderloin, I prefer to cook direct in order to create a light crust on the meat.

It finished up after just more than an hour.   Honestly, I could have pulled it about 10 minutes earlier.  Internal temp was about 130 in the thickest parts.  Regardless, it was super tender.  The rub and outside of the tender created some niblets that were out of this world.  For the wine geeks out there, paired it with an '05 Ch. Troplong Mondot.  Killer. 

pgprescott

good times.

StillH2OEgger

That looks great!

lousubcap

That is the way to bring it home.  Congrats on a great cook right there.  

EggNorth

That looks fantastic.   I need to start doing this instead of steak from Costco.   Here, I find Costco steak not that good anymore,  will try this after seeing your cook.

CornfedMA

Outstanding. It’s not the most flavorful cut, but when you nail presentation, it’s very hard to beat. 

drumdudeguy

I never use a platesetter. High direct at 425, or even better on the Joetisserrie!

johnnyp

Great meal, there