Do you like filet mignon? What if I told you the smoked beef tenderloin is a meaty log full of them? Beef tenderloin is perfect for meals at Christmas, Valentine’s Day, or any gathering that you’re looking to impress. The combo of lean, beefy flavor and the seasoning cooked into the crust is off the charts good! Oh, and the smoke flavor infused while on the grill helps.

Prep for the Smoked Beef Tenderloin

As with most cuts of beef, I like to keep my seasonings simple. The base of salt, pepper, and garlic powder is my go-to for all things beef. With beef tenderloin, however, I like to add in some onion powder and paprika.

The mixture goes as follows: 1 Tablespoon kosher salt, 1 Tablespoon pepper, 2 teaspoons garlic powder, 1 teaspoon onion powder, 1 teaspoon paprika. Pour each ingredient into a small bowl and mix. Set aside.

Smoke and Sear

Before prepping your beef tenderloin, I recommend you get your grill going first. Preheat grill to 250 degrees using indirect heat. Regarding wood for smoking, I recommend post oak. Since post oak can be tougher to find, hickory is another solid option here. Depending on your grill, it could take 10-20 minutes to achieve your desired temp.

Beef is the one meat that can handle sitting out at room temperature. Technically, it can sit out for up to two hours. Some do this so the meat doesn’t hit the grill too cold. I would suggest close to 30 minutes if you want to let it sit out. If not, no big deal.

Keep on the grill until the smoked beef tenderloin reaches an internal temp of 125 degrees. This could take over an hour. I recommend cooking to temp, not time. Make sure to have a quality digital thermometer to monitor temps of both meat and grill throughout the cook.

Once meat hits 125 degrees, remove from the grill. If your grill is capable of searing as well, then go to direct heat and get up to at least 500 degrees. If you have a separate grill from the one you just smoked on, then I suggest getting that one up to heat about about 10 minutes before smoked beef tenderloin is done smoking.

Depending on how hot your grill is, I’d sear for 1-2 minutes on each side. The hotter the grill, the less time needed to get that Maillard reaction on the outside of the meat. Smoking then searing is also known as reverse sear. You may hear this term a lot in BBQ now as it has become a preferred method of cooking.

Rest, then Slice

Now that the smoked beef tenderloin is done searing, place it on a cutting board to rest for 15 minutes. Why let it rest? Because the meat is still cooking internally. If you slice right away, juices will run out and that means flavor will escape. Resting helps keep the flavor locked in.

Speaking of flavor, melt some garlic herb butter and brush over the smoked beef tenderloin while it rests. This will amplify the flavor of the crust even more.

Slice the beef tenderloin in 1 to 1 1/2 inch slices. You should have wall-to-wall pink. If not, you may have seared too long. But that’s okay. It will still taste incredible and your guests will be drooling for more!

The Recipe!

Smoked Beef Tenderloin

Yield: Eight servings

Prep Time: 5 minutes

Cook Time: 1 hour 30 minutes

Additional Time: 15 minutes

Total Time: 1 hour 50 minutes

Do you like filet mignon? What if I told you the smoked beef tenderloin is a meaty log full of them? Beef tenderloin is perfect for meals at Christmas, Valentine's Day, or any gathering that you're looking to impress. The combo of lean, beefy flavor and the seasoning cooked into the crust is off the charts good! Oh, and the smoke flavor infused while on the grill helps.

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Ingredients

• 1 beef tenderloin
• 1 Tablespoon kosher salt
• 1 Tablespoon black pepper
• 2 teaspoons garlic powder
• 1 teaspoon onion powder
• 1 teaspoon paprika
• 3 Tablespoons garlic butter, melted

Instructions

1. Preheat grill to 250 degrees with post oak wood over indirect heat. Trim and tie beef tenderloin (if needed). Mix kosher salt, pepper, garlic powder, onion powder, and paprika in a small bowl. Apply over whole surface of the beef tenderloin.
2. Place beef tenderloin on grill for 90 minutes or until internal temperature of meat reaches 125 degrees. Remove from grill and sear for 1-2 minutes on top and bottom. Remove from grill.
3. Let smoked beef tenderloin rest for 15 minutes before slicing. During the rest, brush melted garlic herb butter over meat.

Notes

1. If post oak isn't available, substitute your favorite smoking wood for beef. I suggest hickory or pecan wood.

2. Searing temps begin around 500 degrees. Depending on how much hotter your cooking surface gets, Sear for less time as to avoid overcooking the meat.

Nutrition Information:

Yield: Eight servings Serving Size: 4 oz
Amount Per Serving: Calories: 370Total Fat: 28gSaturated Fat: 11gCholesterol: 96mgSodium: 125mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 27g

Nutrition information isn’t always accurate.

Note: this post is sponsored by Omaha Steaks.

Do you ever dream of a world in which one steak is actually two steaks? Or have you found yourself wanting a more tender cut of beef AND one that is a little more firm? Well that dream has come true (been a reality for about 200 years now, actually) with both the porterhouse steak and t-bone steak! Both of these cuts have the the tenderloin filet and the New York strip, but what makes the porterhouse and t-bone different? Let’s dive into the details!

Where do these steaks come from?

Both the porterhouse and the t-bone steaks come from the same section of the cow: the short loin. As seen in the diagram above, the short loin comes from towards the back of the cow, just past the ribs. This section has the internal abdomen of the cow. The tenderloin runs through this section, which provides the filet side of these steaks. The other side of the lumbar vertebrae (the t-shaped bone that makes the porterhouse and t-bone) we find the more firm strip steak.

What is the difference?

So if both steaks come from the same section, then aren’t they the same? The short answer is no. While they both come from the short loin (with tenderloin running through), the t-bone comes from the section closer to the front of the cow while the porterhouse comes from further back on the short loin where the tenderloin is bigger. And that, my friends, is what makes the difference between the porterhouse and t-bone: the size of the filet.

According to the USDA’s standards, the size of the filet on a porterhouse steak has to be at least 1.25 inches wide, measured from the bone in the middle out to the widest part of the filet itself. Meanwhile, the t-bone steak is a filet between 1.25″ and half and inch in width.

How to cook a porterhouse or T-bone steak

The tricky thing with the porterhouse and the t-bone is that they have two different cuts of beef on them that ideally cook at different speeds. The filet will finish faster than the strip, so keep in mind when gauging heat levels on your grill. I like doing a pan sear to get an even crust, but that means my filet will be a little more done than my strip but depending on the day, I don’t mind. I’d say the best thing to do to get a more even cook throughout would be to get one side of your grill hotter than the other and cook the strip side on the hotter section, flipping over top to bottom (instead of left to right) so the strip stays on the hotter side.

If you’re looking for medium rare, then finish between 135-145 degrees. Let rest about 10-15 minutes before slicing for maximum flavor to get those juices built up inside. And slice against the grain for a better bite.

Personally, I’m more of a filet guy so I love the porterhouse. But I sure wouldn’t turn down a t-bone! Which do you prefer?

What is a reverse sear?

In case you need a refresher, a traditional sear is when you start out cooking food at a high heat, which usually begins around at 500F. Once the meat has been seared on both sides, then it is cooked in the oven until it reaches the desired internal temp. A reverse sear is a method of cooking meat at a low temperature first, usually by smoking or sous vide, then finishing off on a high heat surface.

How do you do that voodoo you do?

With smoking, I like to get my grill/smoker to 225-250F using indirect heat and leave the beef or pork chops/steaks in until it reaches an internal temp of 125F (length of time to get there depends on thickness of meat), then move to either a grill above 500F or cast iron pan on the stove (or grill) at high heat. I do about two minutes on one side and then flip the meat over for another two. Doing this creates a flavorful crust on the outside of the meat due to something called the Maillard reaction. The Maillard reaction is a chemical reaction between amino acids and reducing sugars that gives browned food its distinctive flavor. I like my beef medium-medium rare, so I wait to reach an internal temp of 130F (around 137F for pork) before removing.

If starting your cook with the sous vide method, you’ll want to seal the meat and seasonings in an airtight bag (usually done with a vacuum seal) and then place in a warm pot of water that is around 125F. Once again, thickness of the cut of meat matters. For a rule of thumb on how much time to spend cooking it, check out this excellent post from Serious Eats.

Why should I reverse sear?

Quality. Flavor. Tender. Juiciness. Crust. Go with the reverse sear and you’ll find your steaks suddenly rival those at your favorite steakhouse. It is more cost effective than going out for steak, nor do you have to put on pants and go out in public. I’m just sayin’.