Anyone ever cut a Tenderloin into 3 strips longways and braid it to have more char potential while grilling at top temp?

Tried this recently to great success. So much more bark and texture

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Posted by rodnreel

South La.

Member since Apr 2011

1559 posts

Posted on 9/28/22 at 4:57 am to Blackfield

Reverse sear at 225 until internal temp is 110 degrees. This can be done on a charcoal pit with just two handfuls of charcoal and wood chips pilled on one side of the pit and the steaks on the other.

let rest then cut minimum of 1.5" put back on hot griddle, cast iron or a heaping pile of charcoal for 1 minute to 1.5 minutes per side.

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Posted by Jibbajabba

Louisiana

Member since May 2011

3920 posts

Posted on 9/28/22 at 6:30 am to REB BEER

This is one that I did a while back. I trimmed the tenderloin, trussed it up, seasoned generously with SPG, and sous vide it at 132 for 2 hours. I then removed, patted dry and got a cast iron skillet screaming hot with avocado oil and seared for a couple of minutes.

It really doesn’t need a rest but I rested it anyway to give an opportunity to melt a compound butter and put a little extra SPG on it prior to bringing to the table.

There were no leftovers and my family still asks me to do this on holidays.

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Posted by Potchafa

Avoyelles

Member since Jul 2016

4629 posts

Posted on 9/28/22 at 7:13 am to TigerbaitTigerbait

I used loin tips and tied them together. I love these cuts. Grind Community coffee beans. Roll the loin in the grinds, smoked paprika and salt. Roll it in saran wrap tightly and put in the fridge all day. Reverser sear to medium rear then sear on open fire. Reduce a mission fig balsamic vinegar to pour on top.