Cooking Instructions
How to cut each cut
Pan Frying
Cooking Steps:
- Use a cast iron pan if possible, because this pan holds heat better than a teflon pan resulting in a more consistent sear.
- Rest the meat at room temperature for 30 minutes before cooking
- Dry the meat with a paper towel on both sides
- Season the meat generously with salt on both sides
- Heat the frying pan on a high heat until the pan starts to smoke.
- Add a small amount of Olive Oil to the pan and immediately place your steak gently in the pan in a 6 o’clock to 12 o’clock motion so there will be no splash of oil.
- If you have a grill press, place it on top of the meat as this extra weight will help the meat sear better.
- Depending on the thickness of the steak, you can leave it for 1m to 1m30s on the pan before turning.
- Cook on the other side again for 1 to 1m30s.
- Press the steak in the center lightly with your index finger. If your finger sinks into the meat the steak is still rare. If there is a slight spring in the meat, it is medium rare. Ideally keep turning the meat at 15 seconds intervals, getting a consistent sear on both sides until you reach the medium rare texture.
- Remove the steak and leave it on a warm surface, or a room temperature cutting board, and cover loosely with foil.
- Rest the steak for 3 minutes and serve whole, or sliced.
GRILLING
Cooking Steps:
- BBQ or Grill is a good method if the steak is thick, as it will take a longer time to get a good sear on a home grill or BBQ. For thinner steaks, it is recommended only to use a hot pan or flat top grill.
- Rest the meat at room temperature for 30 minutes before cooking.
- Dry the meat with a paper towel on both sides.
- Season the meat generously with salt on both sides.
- Heat the grill until it is at least 450 degrees.
- Place your steak gently on the grill in a 6 o’clock to 12 o’clock motion.
- Depending on the thickness of the steak, you can leave it for 2m to 2m30s on the grill before turning.
- Cook on the other side again for 2 to 2m30s.
- Press the steak in the center lightly with your index finger. If your finger sinks into the meat the steak is still rare. If there is a slight spring in the meat, it is medium rare. Ideally keep turning the meat at 30 seconds intervals, getting a consistent sear on both sides until you reach the medium rare texture.
- Remove the steak and leave it on a warm surface, or a room temperature cutting board, and cover loosely with foil.
- Rest the steak for 3 minutes and serve and serve whole or sliced Tenderloin.
Oven roasting
Cooking Steps:
- Rest the meat at room temperature for 30 minutes before cooking
- Dry the meat with a paper towel on both sides
- Season the meat generously with salt on both sides
- Heat the frying pan on a high heat until the pan starts to smoke.
- Add a small amount of Olive Oil to the pan and immediately place your steak gently in the pan in a 6 o’clock to 12 o’clock motion so there will be no splash of oil.
- If you have a grill press, place it on top of the meat as this extra weight will help the meat sear better.
- Depending on the thickness of the steak, you can leave it for 1m to 1m30s on the pan before turning.
- Cook on the other side again for 1 to 1m30s.
- Rest the steak for 3 minutes and serve whole, or sliced.
SMOKING
Cooking Steps:
- Rest the meat at room temperature for 30 minutes before cooking.
- Dry the meat with a paper towel on both sides.
- Season the meat generously with salt on both sides.
- Heat the grill until it is at least 450 degrees.
- Place your steak gently on the grill in a 6 o’clock to 12 o’clock motion.
- Cook on the other side again for 2 to 2m30s.
- Remove the steak and leave it on a warm surface, or a room temperature cutting board, and cover loosely with foil.
- Rest the steak for 3 minutes and serve and serve whole or sliced Tenderloin.
Sous Vide and Grill
Cooking Steps:
- Rest the meat at room temperature for 30 minutes before cooking.
- Dry the meat with a paper towel on both sides.
- Season the meat generously with salt on both sides.
- Heat the grill until it is at least 450 degrees.
- Place your steak gently on the grill in a 6 o’clock to 12 o’clock motion.
- Cook on the other side again for 2 to 2m30s.
- Remove the steak and leave it on a warm surface, or a room temperature cutting board, and cover loosely with foil.
- Rest the steak for 3 minutes and serve and serve whole or sliced Tenderloin.
Oven Roasting
Cooking Steps:
- Rest the meat at room temperature for 30 minutes before cooking.
- Dry the meat with a paper towel on both sides.
- Remove the silver skin on the underside of the ribs.
- Season generously with salt, and any other season you may wish to apply.
- Preheat your oven to 275F.
- Cook for 2 hours and 30 minutes and remove.
- Optionally baste with your desired sauce and place back in the oven for 10 minutes, basting a couple more times during the ten minutes.
- Remove from the oven and let the ribs rest for at least 5 minutes before slicing and serving.
Pressure Cooking
Cooking Steps:
- Rest the meat at room temperature for 30 minutes before cooking.
- Dry the meat with a paper towel on both sides.
- Remove the silver skin on the underside of the ribs.
- Season generously with salt, and any other season you may wish to apply.
- Seal your pressure cooker and cook on a low pressure for 30 minutes.
- After 30 minutes allow the pressure to release slowly over a 10 minute period.
- Optionally place the ribs above or below a grill and baste with your desired sauce repeatedly over a ten minute period.
- Remove from the grill and let the meat rest for 5 minutes before slicing and serving.
Pan Frying
Cooking Steps:
- Use a cast iron pan if possible, because this pan holds heat better than a teflon pan resulting in a more consistent sear.
- Rest the meat at room temperature for 30 minutes before cooking
- Dry the meat with a paper towel on both sides
- Season the meat generously with salt on both sides
- Heat the frying pan on a high heat until the pan starts to smoke.
- Add a small amount of Olive Oil to the pan and immediately place your steak gently in the pan in a 6 o’clock to 12 o’clock motion so there will be no splash of oil.
- If you have a grill press, place it on top of the meat as this extra weight will help the meat sear better.
- Depending on the thickness of the steak, you can leave it for 1m to 1m30s on the pan before turning.
- Cook on the other side again for 1 to 1m30s.
- Press the steak in the center lightly with your index finger. If your finger sinks into the meat the steak is still rare. If there is a slight spring in the meat, it is medium rare. Ideally keep turning the meat at 15 seconds intervals, getting a consistent sear on both sides until you reach the medium rare texture.
- Remove the steak and leave it on a warm surface, or a room temperature cutting board, and cover loosely with foil.
- Rest the steak for 3 minutes and serve whole, or sliced.
GRILLING
Cooking Steps:
- BBQ or Grill is a good method if the steak is thick, as it will take a longer time to get a good sear on a home grill or BBQ. For thinner steaks, it is recommended only to use a hot pan or flat top grill.
- Rest the meat at room temperature for 30 minutes before cooking.
- Dry the meat with a paper towel on both sides.
- Season the meat generously with salt on both sides.
- Heat the grill until it is at least 450 degrees.
- Place your steak gently on the grill in a 6 o’clock to 12 o’clock motion.
- Depending on the thickness of the steak, you can leave it for 2m to 2m30s on the grill before turning.
- Cook on the other side again for 2 to 2m30s.
- Press the steak in the center lightly with your index finger. If your finger sinks into the meat the steak is still rare. If there is a slight spring in the meat, it is medium rare. Ideally keep turning the meat at 30 seconds intervals, getting a consistent sear on both sides until you reach the medium rare texture.
- Remove the steak and leave it on a warm surface, or a room temperature cutting board, and cover loosely with foil.
- Rest the steak for 3 minutes and serve and serve whole or sliced Tenderloin.
Grilling
Cooking Steps:
- The best way to prepare a whole Tri Tip is on a BBQ or Grill.
- Rest the meat at room temperature for 30 minutes before cooking.
- Dry the meat with a paper towel on both sides.
- Season the meat generously with salt on both sides.
- Heat the grill until it is at least 450 degrees.
- Place your steak gently on the grill and sear on each side for 6 minutes per side.
- Lower the temperature of the grill to medium heat and then cook again for the same time per side.
- Using a meat thermometer is ideal for a Tri Tip, with the ideal internal temperature being 130 Degrees.
- Remove the steak and leave it on a warm surface, or a room temperature cutting board, and cover loosely with foil.
- Rest the steak for at least 5 minutes and serve and slice thinly and serve immediately.
Pan Fry Oven Finish
Cooking Steps:
- Rest the meat at room temperature for 30 minutes before cooking.
- Dry the meat with a paper towel on both sides.
- Season the meat generously with salt on both sides.
- Heat the frying pan on a high heat until the pan starts to smoke.
- Add a small amount of Olive Oil to the pan and immediately place your tri tip gently in the pan in a 6 o’clock to 12 o’clock motion so there will be no splash of oil.
- The goal is to sear the meat completely on both sides, maneuvering it with your tongs. This can take 2-3 minutes per side.
- Have your oven temperature at 360 degrees and put the pan into the oven.
- Roast in the oven for 20-25 minutes, ideally using a meat thermometer to get the medium rare temperature of 130 degrees.
- Remove the steak and leave it on a warm surface, or a room temperature cutting board, and cover loosely with foil.
- Rest the steak for at least 5 minutes, slice and serve immediately.
Sous vide Pan finish
Cooking Steps:
- Sous Vide is a great way to cook a tri tip to get a beautiful texture in the meat
- Rest the meat at room temperature for 30 minutes before cooking.
- Dry the meat with a paper towel on both sides.
- Don’t season the meat before the sous vide process.
- Set your Sous Vide wand to 134 degrees, and put your sealed tri tip in the water for 1 hour and 45 minutes.
- Remove the Tri Tip and season generously with salt.
- Have your frying pan on smoking hot, and then add a small amount of Olive Oil.
- Place the meat into the pan and maneuver it with your tongs on each side for 1-2 minutes in order to get a consistent and caramelized colour all over the meat.
- Rest the meat on a warm surface or room temperature cutting board for at least 5 minutes.
- Slice and serve immediately.
Pan Frying
Cooking Steps:
- Use a cast iron pan if possible, because this pan holds heat better than a teflon pan resulting in a more consistent sear.
- Rest the meat at room temperature for 30 minutes before cooking.
- Dry the meat with a paper towel on both sides.
- Season the meat generously with salt on both sides.
- Heat the frying pan on a high heat until the pan starts to smoke slightly.
- Add a small amount of Olive Oil to the pan.
- Using your tongs, hold the meat down on the fat cap for 30 seconds to 1 minute in order to render the fat.
- Then place the steak gently on the pan in a 6’clock to 12’ clock motion so the oil and fat will not splash.
- If you have a grill press, place it on top of the meat as this extra weight will help the meat sear better.
- Depending on the thickness of the steak, you can leave it for 1m to 1m30s on the pan before turning.
- Cook on the other side again for 1 to 1m30s.
- Press the steak in the center lightly with your index finger. If your finger sinks into the meat the steak is still rare. If there is a slight spring in the meat, it is medium rare. Ideally keep turning the meat at 15 seconds intervals, getting a consistent sear on both sides until you reach the medium rare texture.
- Remove the steak and leave it on a warm surface, or a room temperature cutting board, and cover loosely with foil.
- Rest the steak for 3 minutes and serve whole, or sliced.
GRILLING
Cooking Steps:
- BBQ or Grill is a good method if the steak is thick, as it will take a longer time to get a good sear on a home grill or BBQ. For thinner steaks, it is recommended only to use a hot pan or flat top grill.
- Rest the meat at room temperature for 30 minutes before cooking.
- Dry the meat with a paper towel on both sides.
- Season the meat generously with salt on both sides.
- Heat the grill until it is at least 450 degrees.
- Using long BBQ tongs hold the meat horizontally on the grill on the fat cap to render the fat for 30 seconds to 1 minute, but be careful not to burn yourself. It is not recommended to do this with regular kitchen tongs on a very hot BBQ or Grill.
- Place your steak gently on its side then in a 6 o’clock to 12 o’clock motion.
- Depending on the thickness of the steak, you can leave it for 2m to 2m30s on the grill before turning.
- Cook on the other side again for 2 to 2m30s.
- Press the steak in the center lightly with your index finger. If your finger sinks into the meat the steak is still rare. If there is a slight spring in the meat, it is medium rare. Ideally keep turning the meat at 30 seconds intervals, getting a consistent sear on both sides until you reach the medium rare texture.
- Remove the steak and leave it on a warm surface, or a room temperature cutting board, and cover loosely with foil.
- Rest the steak for 3 minutes and serve and serve whole or sliced.
Pan Frying
Cooking Steps:
- Use a cast iron pan if possible, because this pan holds heat better than a teflon pan resulting in a more consistent sear.
- Rest the meat at room temperature for 30 minutes before cooking.
- Dry the meat with a paper towel on both sides.
- Season the meat generously with salt on both sides.
- Heat the frying pan on a high heat until the pan starts to smoke slightly.
- Add a small amount of Olive Oil to the pan.
- Using your tongs, hold the meat down on the fat cap for 30 seconds to 1 minute in order to render the fat.
- Then place the steak gently on the pan in a 6’clock to 12’ clock motion so the oil and fat will not splash.
- If you have a grill press, place it on top of the meat as this extra weight will help the meat sear better.
- Depending on the thickness of the steak, you can leave it for 1m to 1m30s on the pan before turning.
- Cook on the other side again for 1 to 1m30s.
- Press the steak in the center lightly with your index finger. If your finger sinks into the meat the steak is still rare. If there is a slight spring in the meat, it is medium rare. Ideally keep turning the meat at 15 seconds intervals, getting a consistent sear on both sides until you reach the medium rare texture.
- Remove the steak and leave it on a warm surface, or a room temperature cutting board, and cover loosely with foil.
- Rest the steak for 3 minutes and serve whole, or sliced.
GRILLING
Cooking Steps:
- BBQ or Grill is a good method if the steak is thick, as it will take a longer time to get a good sear on a home grill or BBQ. For thinner steaks, it is recommended only to use a hot pan or flat top grill.
- Rest the meat at room temperature for 30 minutes before cooking.
- Dry the meat with a paper towel on both sides.
- Season the meat generously with salt on both sides.
- Heat the grill until it is at least 450 degrees.
- Using long BBQ tongs hold the meat horizontally on the grill on the fat cap to render the fat for 30 seconds to 1 minute, but be careful not to burn yourself. It is not recommended to do this with regular kitchen tongs on a very hot BBQ or Grill.
- Place your steak gently on its side then in a 6 o’clock to 12 o’clock motion.
- Depending on the thickness of the steak, you can leave it for 2m to 2m30s on the grill before turning.
- Cook on the other side again for 2 to 2m30s.
- Press the steak in the center lightly with your index finger. If your finger sinks into the meat the steak is still rare. If there is a slight spring in the meat, it is medium rare. Ideally keep turning the meat at 30 seconds intervals, getting a consistent sear on both sides until you reach the medium rare texture.
- Remove the steak and leave it on a warm surface, or a room temperature cutting board, and cover loosely with foil.
- Rest the steak for 3 minutes and serve and serve whole or sliced.
Pan Fry
Cooking Steps:
- The Tenderloin/fillet is a delicate cut of meat with a lower fat content, as well as a thicker cut compared to a Ribeye or Striploin. Therefore we use a lower heat in order to prevent the outside from burning. Depending on the thickness it is optional to finish the steak in the oven. However the process on an 8oz tenderloin/fillet can be done perfectly in a frying pan.
- Rest the meat at room temperature for 30 minutes before cooking.
- Dry the meat with a paper towel on both sides.
- Season the meat generously with salt on both sides.
- Heat the frying pan on a high heat until the pan starts to slightly smoke.
- Add a glug of Olive Oil to the pan and immediately place your steak gently in the center of the pan.
- Turn the heat down to a medium temperature.
- Cook for 2 minutes, and then turn the steak onto its side, holding and searing for 30 seconds and adjusting the meat in order to get a consistent sear around the edges of the steak.
- Turn and cook on the uncooked side for another two minutes.
- Put 2-3 small pieces of butter in the pan and tilt the pan towards you slightly so the butter begins to froth in the bottom of the pan.
- Using a metal spoon, start to baste the steak with the butter in a consistent motion.
- Turn the steak and baste the other side for 30 seconds.
- Press the steak in the center lightly with your index finger. If your finger sinks into the meat the steak is still rare. If there is a slight spring in the meat, it is medium rare. Ideally keep turning the meat at 15 seconds intervals, getting a consistent sear on both sides until you reach the medium rare texture. With a tenderloin/fillet as it is naturally softer than a Ribeye or Striploin the spring in the meat to indicate medium rare will be slight.
- Remove the steak and leave it on a warm surface, or a room temperature cutting board, and cover loosely with foil.
- Rest the steak for 4 minutes and serve whole. Slicing a Tenderloin is not recommended as it will dry out quickly and get cold quickly if sliced.
- If you have a good colour all over the steak and it is still rare, you can place the frying pan into the oven at 360 degrees for an additional 2 minutes to bring the center up to medium rare. It is important not to have the oven temperature too high as it is very easy to over cook the tenderloin with this technique.
Pan Frying
Cooking Steps:
- Use a cast iron pan if possible, because this pan holds heat better than a teflon pan resulting in a more consistent sear.
- Rest the meat at room temperature for 30 minutes before cooking
- Dry the meat with a paper towel on both sides
- Season the meat generously with salt on both sides
- Heat the frying pan on a high heat until the pan starts to smoke.
- Add a small amount of Olive Oil to the pan and immediately place your steak gently in the pan in a 6 o’clock to 12 o’clock motion so there will be no splash of oil.
- If you have a grill press, place it on top of the meat as this extra weight will help the meat sear better.
- Depending on the thickness of the steak, you can leave it for 1m to 1m30s on the pan before turning.
- Cook on the other side again for 1 to 1m30s.
- Press the steak in the center lightly with your index finger. If your finger sinks into the meat the steak is still rare. If there is a slight spring in the meat, it is medium rare. Ideally keep turning the meat at 15 seconds intervals, getting a consistent sear on both sides until you reach the medium rare texture.
- Remove the steak and leave it on a warm surface, or a room temperature cutting board, and cover loosely with foil.
- Rest the steak for 3 minutes and serve whole, or sliced.
GRILLING
Cooking Steps:
- BBQ or Grill is a good method if the steak is thick, as it will take a longer time to get a good sear on a home grill or BBQ. For thinner steaks, it is recommended only to use a hot pan or flat top grill.
- Rest the meat at room temperature for 30 minutes before cooking.
- Dry the meat with a paper towel on both sides.
- Season the meat generously with salt on both sides.
- Heat the grill until it is at least 450 degrees.
- Place your steak gently on the grill in a 6 o’clock to 12 o’clock motion.
- Depending on the thickness of the steak, you can leave it for 2m to 2m30s on the grill before turning.
- Cook on the other side again for 2 to 2m30s.
- Press the steak in the center lightly with your index finger. If your finger sinks into the meat the steak is still rare. If there is a slight spring in the meat, it is medium rare. Ideally keep turning the meat at 30 seconds intervals, getting a consistent sear on both sides until you reach the medium rare texture.
- Remove the steak and leave it on a warm surface, or a room temperature cutting board, and cover loosely with foil.
- Rest the steak for 3 minutes and serve and serve whole or sliced Tenderloin.
Pan Frying
Cooking Steps:
- Use a cast iron pan if possible, because this pan holds heat better than a teflon pan resulting in a more consistent sear.
- Rest the meat at room temperature for 30 minutes before cooking
- Dry the meat with a paper towel on both sides
- Season the meat generously with salt on both sides
- Heat the frying pan on a high heat until the pan starts to smoke.
- Add a small amount of Olive Oil to the pan and immediately place your steak gently in the pan in a 6 o’clock to 12 o’clock motion so there will be no splash of oil.
- If you have a grill press, place it on top of the meat as this extra weight will help the meat sear better.
- Depending on the thickness of the steak, you can leave it for 1m to 1m30s on the pan before turning.
- Cook on the other side again for 1 to 1m30s.
- Press the steak in the center lightly with your index finger. If your finger sinks into the meat the steak is still rare. If there is a slight spring in the meat, it is medium rare. Ideally keep turning the meat at 15 seconds intervals, getting a consistent sear on both sides until you reach the medium rare texture.
- Remove the steak and leave it on a warm surface, or a room temperature cutting board, and cover loosely with foil.
- Rest the steak for 3 minutes and serve whole, or sliced.
GRILLING
Cooking Steps:
- BBQ or Grill is a good method if the steak is thick, as it will take a longer time to get a good sear on a home grill or BBQ. For thinner steaks, it is recommended only to use a hot pan or flat top grill.
- Rest the meat at room temperature for 30 minutes before cooking.
- Dry the meat with a paper towel on both sides.
- Season the meat generously with salt on both sides.
- Heat the grill until it is at least 450 degrees.
- Place your steak gently on the grill in a 6 o’clock to 12 o’clock motion.
- Depending on the thickness of the steak, you can leave it for 2m to 2m30s on the grill before turning.
- Cook on the other side again for 2 to 2m30s.
- Press the steak in the center lightly with your index finger. If your finger sinks into the meat the steak is still rare. If there is a slight spring in the meat, it is medium rare. Ideally keep turning the meat at 30 seconds intervals, getting a consistent sear on both sides until you reach the medium rare texture.
- Remove the steak and leave it on a warm surface, or a room temperature cutting board, and cover loosely with foil.
- Rest the steak for 3 minutes and serve and serve whole or sliced Tenderloin.
Pan Frying
Cooking Steps:
- Use a cast iron pan if possible, because this pan holds heat better than a teflon pan resulting in a more consistent sear.
- Rest the meat at room temperature for 30 minutes before cooking
- Dry the meat with a paper towel on both sides
- Season the meat generously with salt on both sides
- Heat the frying pan on a high heat until the pan starts to smoke.
- Add a small amount of Olive Oil to the pan and immediately place your steak gently in the pan in a 6 o’clock to 12 o’clock motion so there will be no splash of oil.
- If you have a grill press, place it on top of the meat as this extra weight will help the meat sear better.
- Depending on the thickness of the steak, you can leave it for 1m to 1m30s on the pan before turning.
- Cook on the other side again for 1 to 1m30s.
- Press the steak in the center lightly with your index finger. If your finger sinks into the meat the steak is still rare. If there is a slight spring in the meat, it is medium rare. Ideally keep turning the meat at 15 seconds intervals, getting a consistent sear on both sides until you reach the medium rare texture.
- Remove the steak and leave it on a warm surface, or a room temperature cutting board, and cover loosely with foil.
- Rest the steak for 3 minutes and serve whole, or sliced.
GRILLING
Cooking Steps:
- BBQ or Grill is a good method if the steak is thick, as it will take a longer time to get a good sear on a home grill or BBQ. For thinner steaks, it is recommended only to use a hot pan or flat top grill.
- Rest the meat at room temperature for 30 minutes before cooking.
- Dry the meat with a paper towel on both sides.
- Season the meat generously with salt on both sides.
- Heat the grill until it is at least 450 degrees.
- Place your steak gently on the grill in a 6 o’clock to 12 o’clock motion.
- Depending on the thickness of the steak, you can leave it for 2m to 2m30s on the grill before turning.
- Cook on the other side again for 2 to 2m30s.
- Press the steak in the center lightly with your index finger. If your finger sinks into the meat the steak is still rare. If there is a slight spring in the meat, it is medium rare. Ideally keep turning the meat at 30 seconds intervals, getting a consistent sear on both sides until you reach the medium rare texture.
- Remove the steak and leave it on a warm surface, or a room temperature cutting board, and cover loosely with foil.
- Rest the steak for 3 minutes and serve and serve whole or sliced Tenderloin.
Pan Frying
Cooking Steps:
- Use a cast iron pan if possible, because this pan holds heat better than a teflon pan resulting in a more consistent sear.
- Rest the meat at room temperature for 30 minutes before cooking
- Dry the meat with a paper towel on both sides
- Season the meat generously with salt on both sides
- Heat the frying pan on a high heat until the pan starts to smoke.
- Add a small amount of Olive Oil to the pan and immediately place your steak gently in the pan in a 6 o’clock to 12 o’clock motion so there will be no splash of oil.
- If you have a grill press, place it on top of the meat as this extra weight will help the meat sear better.
- Depending on the thickness of the steak, you can leave it for 1m to 1m30s on the pan before turning.
- Cook on the other side again for 1 to 1m30s.
- Press the steak in the center lightly with your index finger. If your finger sinks into the meat the steak is still rare. If there is a slight spring in the meat, it is medium rare. Ideally keep turning the meat at 15 seconds intervals, getting a consistent sear on both sides until you reach the medium rare texture.
- Remove the steak and leave it on a warm surface, or a room temperature cutting board, and cover loosely with foil.
- Rest the steak for 3 minutes and serve whole, or sliced.
GRILLING
Cooking Steps:
- BBQ or Grill is a good method if the steak is thick, as it will take a longer time to get a good sear on a home grill or BBQ. For thinner steaks, it is recommended only to use a hot pan or flat top grill.
- Rest the meat at room temperature for 30 minutes before cooking.
- Dry the meat with a paper towel on both sides.
- Season the meat generously with salt on both sides.
- Heat the grill until it is at least 450 degrees.
- Place your steak gently on the grill in a 6 o’clock to 12 o’clock motion.
- Depending on the thickness of the steak, you can leave it for 2m to 2m30s on the grill before turning.
- Cook on the other side again for 2 to 2m30s.
- Press the steak in the center lightly with your index finger. If your finger sinks into the meat the steak is still rare. If there is a slight spring in the meat, it is medium rare. Ideally keep turning the meat at 30 seconds intervals, getting a consistent sear on both sides until you reach the medium rare texture.
- Remove the steak and leave it on a warm surface, or a room temperature cutting board, and cover loosely with foil.
- Rest the steak for 3 minutes and serve and serve whole or sliced Tenderloin.
