Whole beef tenderloin reverse seared
 

I got a kamado Joe ceramic grill about a month and a half ago . Been trying a bunch of different stuff with good success.
Today I did a whole beef tenderloin with a process called reverse sear .
Cooked it at 250 degrees to a internal temp of 105 and took it off to rest while I got the Joe cranked up to 700-750 degrees and seared it on all sides until it reached a internal temp of 125 degrees .

Talk about juicy ! Attachment 99844Attachment 99845Attachment 99846


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That looks perfect man!


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Did you season before the oven or grill. Or both?


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Other than sous vide, this method has become my favorite for thicker cuts of beef. Looks great Pox!

I'm a salt and pepper guy for beef.

I put a good amount of coarse sea salt , and crushed black pepper before I cooked it on the grill

Wow. That looks amazing. About how much did the tenderloin weigh and how long did it take to get it to the internal temp?

I'm gonna have to pick your brain about the sous vide , sounds pretty cool

It was 8lbs and some change before I trimmed it, took off the "chain" and removed silver skin . If I had to guess I removed 1.5-2lbs by trimming

To get it to the initial internal temp of 105 I'd say took no more than 45 min . I have a digital meat probe so I was paying more attention to temp than time .

My guess is it climbed another 5-10 degrees while resting while I got the Joe up to 750*

I have a rotisserie on my grill. I season the tenderloin same as pox. When Im cooking tenderloin for a large group of people I will put it on the rotisserie and cook partially then cut into serving size and finish on the searing station to each persons liking. Sometimes I will will put my amazing man smoke generator on the grill for about 20 minutes to give it a little more flavor. Trust me they come out great.

i thought about adding a little smoke during the initial cook but i didnt want to ruin it ( im normally just a salt n pepper guy with beef ) maybe ill try it with smoke next time

I've done the traditional sear at 650deg/rest for 30 minutes/finish at 275-300 in a green egg. I season with about 60% McCormick's Montreal steak seasoning and 30% cracked black pepper, or as you do, sea salt and course/cracked bp. People rave about it and it is so simple to do. One thing I have done is to take the juices produced during the rest period and soak chicken breast fillets in it before grilling. Chikin' never tasted so good:).

I am going to try the reverse sear next time I cook tenderloin. Thanks for the idea.