If you’re looking to elevate your grilling game, there are few better teachers than Bobby Flay. A master of bold flavors and classic techniques, Flay has made a name for himself as one of America’s top chefs and grill masters. And when it comes to grilling beef tenderloin, few can match Flay’s expertise. In this article, we’ll take a closer look at Flay’s tips and tricks for grilling the perfect beef tenderloin, from selecting the right cut of meat to achieving the perfect sear.
The Cut of Meat
Before you fire up the grill, it’s important to start with the right cut of meat. For a beef tenderloin, Flay recommends choosing a whole tenderloin, which can weigh anywhere from 4 to 8 pounds. Look for a cut that is bright red in color, with a good amount of marbling throughout. This will ensure that your beef is tender, juicy, and full of flavor.
Preparing the Meat
Once you’ve selected your beef tenderloin, it’s time to prepare it for the grill. Flay suggests trimming off any excess fat or silverskin, which can be tough and chewy. You can also tie the beef tenderloin with butcher’s twine to ensure that it cooks evenly and retains its shape. Season the meat generously with kosher salt and freshly ground black pepper, and let it come to room temperature for about an hour before grilling.
Preparing the Grill
To achieve the perfect sear on your beef tenderloin, you’ll need to prepare your grill properly. Flay recommends using a two-zone fire, with high heat on one side and low heat on the other. This will allow you to sear the meat on the hot side of the grill and then finish cooking it on the cooler side.
Grilling the Beef Tenderloin
When it’s time to grill the beef tenderloin, Flay suggests searing it over high heat for about 2 to 3 minutes per side, or until it develops a nice crust. Then, move the beef tenderloin to the cooler side of the grill and continue cooking it until it reaches your desired level of doneness. Flay recommends using a meat thermometer to check the internal temperature of the meat, which should be 125┬░F for medium-rare, 130┬░F for medium, and 140┬░F for medium-well.
Letting the Meat Rest
Once your beef tenderloin is cooked to perfection, it’s important to let it rest for a few minutes before slicing it. Flay recommends letting the meat rest for at least 10 minutes, which will allow the juices to redistribute and make the meat even more tender and flavorful.
Serving Suggestions
There are countless ways to serve grilled beef tenderloin, but Flay’s favorite is to slice it thin and serve it with a chimichurri sauce. Chimichurri is a tangy, herbaceous sauce made with parsley, garlic, olive oil, and vinegar, and it pairs perfectly with the rich, beefy flavor of the tenderloin. You can also serve grilled beef tenderloin with a side of roasted vegetables or a simple salad for a complete and satisfying meal.
Conclusion
Grilling beef tenderloin may seem daunting at first, but with Bobby Flay’s expert tips and tricks, you can achieve perfect results every time. By selecting the right cut of meat, preparing it properly, and grilling it with care, you can create a tender, juicy, and flavorful beef tenderloin that will impress even the most discerning guests. So fire up the grill and get
