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Cooking for party of 12- reverse seared beef tenderloin or prime rib?

ColAngus
ColAngus Posts: 123
in EggHead Forum
I've cooked both before, and from what I remember both were un-fricken-believable. But it's been about 2 years since I've done either.

I'm trying to figure out what I should cook, and no I can't do both ;-)

Help me folks, please! What's better for a party of 12? The wife is cooking crab cakes, others are bringing sides; but I'm the meat man.
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Comments

  • Wolfpack
    Wolfpack Posts: 3,552
    I personally think tenderloin is easier for a party- 
    Greensboro, NC
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  • NewbeeMinimax
    NewbeeMinimax Posts: 174
    I like the  prime rib. Cooked Tenderlion once but there were people who wanted it "well done"!!!!
    Bucks County, PA
    Minimax, XL, Flameboss 200, Roccbox

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  • ColAngus
    ColAngus Posts: 123
    Regardless of the requests, the meat will be medium rare. They can pan fry it to well done if they want.  ;)

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  • ColAngus
    ColAngus Posts: 123
    Wolfpack said:
    I personally think tenderloin is easier for a party- 
    Just for the record- any opinion from a fellow Wolfpacker is greatly appreciated!!!

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  • Foghorn
    Foghorn Posts: 10,227
    Tenderloins run about 5 pounds.  While that MIGHT feed 12 of my peeps if I sliced it thin and gave them each 2 or 3 slices... especially with the crab cakes that your wife is cooking... I've never dared to cook that little meat for my crowd.  It would probably be a good step forward for all of us in terms of portion control, but it would definitely change the dynamic and theme of our get-togethers which are mostly characterized by massive overeating.

    XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

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  • epcotisbest
    epcotisbest Posts: 2,176
    edited December 2018
    If I were a guest and given the choice, I would pick prime rib every time, but certainly would not mind beef tenderloin either.
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  • SonVolt
    SonVolt Posts: 3,316
    edited December 2018
    Prime Rib? If your wife's serving seafood I would probably opt for something a little more restrained and less in-your-face, like beef tenderloin.  Plus it's easier to cook and serve for a crowd I think... that is, you don't have giant brontasaurus-sized cuts of meat taking up 95% of the space on everyone's plate.  That way there's still plenty of room for Tammy's pigs in a blanket or that bucket of chicken legs from KFC Roger picked up on his way over. 
    South of Nashville  -  BGE XL  -  Alfresco 42" ALXE  -  Alfresco Versa Burner  - Sunbeam Microwave 
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  • ColAngus
    ColAngus Posts: 123
    SonVolt said:
    Prime Rib? If your wife's serving seafood I would probably opt for something a little more restrained and less in-your-face, like beef tenderloin.  Plus it's easier to cook and serve for a crowd I think... that is, you don't have giant brontasaurus-sized cuts of meat taking up 95% of the space on everyone's plate.  That way there's still plenty of room for Tammy's pigs in a blanket or that bucket of chicken legs from KFC Roger picked up on his way over. 
    Great point. I think you just sold me on the tenderloin.

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  • jabam
    jabam Posts: 1,829
    I vote Prime Rib, even though the tenderloin is easier to cook. 
    Central Valley CA     One large egg One chocolate lab "Halle" two chiuahuas "Skittles and PeeWee"
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  • littlerascal56
    littlerascal56 Posts: 2,110
    I thin sliced some tenderloin and made “steak diane” with 1/2 and 1/2, brandy and red wine, and everyone raved last Christmas.  Did the 12# prime rib the year before, but many did not like it med rare, so it was more work to put back on BGE.
    Anything I cook with booze seems to be a winner!
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  • Jstroke
    Jstroke Posts: 2,605
    I too would vote tenderloin as the center can be rare and the tail will be further along for those type folks 
    Columbus, Ohio--A Gasser filled with Matchlight and an Ugly Drum.
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  • dmchicago
    dmchicago Posts: 4,519
    Tenderloin. Get a butcher to provide a couple of Cheateu cuts. 

    https://oureverydaylife.com/what-is-a-chateau-cut-12630663.html

    serve with a trio of sauces. Red wine Demi. Horseradish cream. Tarragon butter. 

    Ive done this for 18 ppl. 

    Off the charts. 
    Philly - Kansas City - Houston - Cincinnati - Dallas - Houston - Memphis - Austin - Chicago - Austin

    Large BGE. OONI 16, TOTO Washlet S550e (Now with enhanced Motherly Hugs!)

    "If I wanted my balls washed, I'd go to the golf course!"
    Dennis - Austin,TX
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  • mEGG_My_Day
    mEGG_My_Day Posts: 1,661
    I do beef tenderloin in these situations. I will cut it into two roasts and do one rare and one medium to suit everyone’s tastes 
    Memphis, TN 

    LBGE, 2 SBGE, Hasty-Bake Gourmet
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  • YukonRon
    YukonRon Posts: 17,261
    I did both for Thanksgiving, tenderloin was the champion, by far. The prime rib was from SRF, and it was spot on, however, the sliced tenderloin won the day.
    The plus side for the prime rib was the ability to make a broth used for an onion soup that was flat out delicious, topping it with a brulee of gorgonzola.
    We also made ice cubes from the au jus, for Bloody Marys.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • Photo Egg
    Photo Egg Posts: 12,137
    NewbeeMinimax said:
    I like the  prime rib. Cooked Tenderlion once but there were people who wanted it "well done"!!!!
    Same issue could happen with prime rib.
    Thank you,
    Darian

    Galveston Texas
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  • blind99
    blind99 Posts: 4,974
    YukonRon said:
    I did both for Thanksgiving, tenderloin was the champion, by far. The prime rib was from SRF, and it was spot on, however, the sliced tenderloin won the day.
    The plus side for the prime rib was the ability to make a broth used for an onion soup that was flat out delicious, topping it with a brulee of gorgonzola.
    We also made ice cubes from the au jus, for Bloody Marys.

    @yukonron this is ridiculously genius. 
    Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
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  • ColAngus
    ColAngus Posts: 123
    @dmchicago and @YukonRon, I think I need to invite y'all! 

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  • YukonRon
    YukonRon Posts: 17,261
    blind99 said:
    YukonRon said:
    I did both for Thanksgiving, tenderloin was the champion, by far. The prime rib was from SRF, and it was spot on, however, the sliced tenderloin won the day.
    The plus side for the prime rib was the ability to make a broth used for an onion soup that was flat out delicious, topping it with a brulee of gorgonzola.
    We also made ice cubes from the au jus, for Bloody Marys.

    @yukonron this is ridiculously genius. 
    If you do not try anything else I ever have posted, you absolutely have to try this.

    Dude. The best.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • YukonRon
    YukonRon Posts: 17,261
    ColAngus said:
    @dmchicago and @YukonRon, I think I need to invite y'all! 

    Come on up, party starts dec 21, goes to sometime in January.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • JohnEggGio
    JohnEggGio Posts: 1,430
    I think it far harder to coordinate the timing of cooking crab cakes and prime rib.  Go with tenderloin and you can pretty nail it.
    Maryland, 1 LBGE
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  • st¡ke
    st¡ke Posts: 276
    You could set the prime rib to sit before you even started to cook the crab cakes.

    Should let it sit 20-30 mins or so anyway. 
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