<iframe width="560" height="315" src="https://www.youtube.com/embed/GZ4xl7XJM08" frameborder="0" allowfullscreen></iframe> Oven on low first, finish on max heat grill.
Rocket Fans can also flip the script by putting the steak into the over and then burning the house down.
Not a beef tenderloin but a pork. Never really messed with a pork tenderloin before but its very lean with little to no fat marbling. Put some balsamic, olive oil, garlic salt, thyme,steak seasoning, slit it on both sides and stuffed garlic in each slit. Grilled on high heat (around 500F) for about 20 mins and it came out juicy and tender as hell with a great crust.
Step 1: stack charcoals until it looks like you have enough Step 2: cook the steak on each side long enough Do this repeatedly until you learn how it's supposed to be done. Of course you need to salt and pepper it, and for God's sake man don't cut it up first.
No tenderloin but a few packs of ribeyes and rib roasts. Both as good as you would get from a HEB IMO but don't think I've seen a whole rib roast available there. Would like to try Petes Fine Meats or other specialty butcher but have been able to make some very good steaks from grocery stores so not sure about paying the premium.
Have you actually tried this? I'm going to give it a try on Friday. The one problem is that it looks like it doesn't fully render the fat in the middle and you may get the "white lines" of fat.
This is the sole way I cook my steaks now. Honestly I haven't done anything thicker than a 2" ribeye, so if you're working with anything thicker it might take a lot longer. For comparison I do 225 degrees, 1 hour for 1.5"-2" ribeyes. In theory this should render the fat way better than a typical grill only method or grill + oven method. Again for the ribeyes I've been cooking it has always turned out fine. The only thing you have to watch out for is the sear. Anything less than max temp and smoke engulfing the steak as soon as it is slapped on leads to a very lackluster crust. And that is problematic because you can't spend too much time searing you you will end up with medium well or well done steak if you were planning on medium/mediumrare. <iframe width="560" height="315" src="https://www.youtube.com/embed/akO6D_tc0lo" frameborder="0" allowfullscreen></iframe> Another video. Yum.
Haven't tried to make it this way yet, looks interesting. I usually just cook my steaks on a pan. Like everyone has said, let the steak get to room temp. Season with salt/pepper and put that bish on a hot pan. 1-2mins on each side even on the sides. Throw in some butter, thyme, garlic and baste that bish. Flip steaks on even intervals until desired.
When I use this method I make a baste of about half a stick of butter some lea and Perkins worstishire sauce,salt and pepper and a little lemon..so good
Do you use any oil to coat the steak or in the pan? Do you use butter on it when in the oven...or just the salt/pepper?
