Steak Spice Rub
This is a ratio recipe, meaning there are not exact amounts, just ratios, which enables you to create a batch as big or as small as you want. Just start with one of the spices with 1 part, and go work from there.
1 part smoked paprika
1 part freshly ground black pepper
1 part garlic powder
1 part onion powder
1 part mustard powder
1/2 part ground coriander
1/4 part cayenne powder
1/4 part fresh thyme, minced
Grilled Tenderloin
Using a section of a tenderloin, in this case a whole tenderloin, rather than individual steaks,
keeps the meat a lot moister, and decreases your chances of overcooking it.
Remember, meat continues cooking once you take it off the heat, especially larger cuts, so if you’re aiming for medium-rare, you want to pull your tenderloin off at 120 degrees, medium:130 degrees…anything beyond medium, and I’m sorry, but there’s no point in spending the money to eat tenderloin.
1 tenderloin, trimmed
1/2-3/4 cup spice rub
1 1/2 sticks butter
kosher or rock salt
disposable aluminum roasting pan
– Bring your tenderloin out of the fridge 20-30 minutes before you’re going to cook it
– Preheat grill; if you’re using a gas grill you’ll want medium heat, if it’s a charcoal grill, make sure your coals are spread out evenly and you can hold your hand over them for about 8 seconds.
– Trim off skinny ends of tenderloin, so tenderloin is approximately all the same diameter (about 2″-3″ 
off each end)
- You can use tenderloin ends for steak and eggs, stir fry’s, etc. Use tenderloin ‘chain’ trim (the stuff with some fat and sinew, on the bottom right in the picture) in stews or to flavor gravies/stocks
– Melt butter and pour into roasting pan. Roll tenderloin in butter and then cover liberally with rub and salt. It’s okay if some of the spices fall off into the butter, because the tenderloin will continue to cook in it
– Place roasting pan on grill and cover. Cook tenderloin for about 5-10 minutes, before rotating a quarter turn. You’re looking for a nice brown crust to form on the outside. Make sure to check the temperature with a meat thermometer periodically so you don’t overcook your tenderloin!
- You can’t control the temperature on a charcoal grill as precisely as you can on a gas grill, so just keep watch. Depending on the temperature of the coals your tenderloin could be done in as little as 20 minutes, or may take up to 45 minutes
- The butter will look dark brown, but it should not be black. If you see your butter starting to turn, that’s probably a good indication that your heat is too hot
– Remove roasting pan from grill, and remove tenderloin from roasting pan and allow to rest for 10-15 minute before slicing and serving with your favorite steak sides. Drizzle with the brown butter drippings
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