We're about to embark on a carnivorous journey any "BBQ Dad" would be glad to join. So strap up while we transform a tenderloin into a masterpiece of smoky flavour adventure.
This is just the first part of our Father's Day Feast - click here for the other recipes that will pair exceptionally well with this steak:
- Bourbon Carrots Recipe
- Dill-icious Potato Salad Recipe
- Charcoal Grilled Shrimp Recipe
Stay tuned for the other recipes by subscribing to our Hotline Newsletter, where you get first access to limited supply deals and our recipes.
Fire up your grill, and let's get started.
Ingredients:
- 1 ½ Lb Beef Tenderloin
- ½ Tbsp Heath Riles Garlic Butter
- ½ Tbsp KB BBQ Pirate Blend Steak Spice
- ½ Tbsp Kosmos Q Texas Beef
- House of Q Slow Smoke Gold
Directions:
STEP 1: Pre-heat your smoker to 225°F, creating the perfect smokin' environment. We're using the Yoder Smokers YS640s Competition Cart.
STEP 2: Combine all your seasonings in a bowl and mix them together, then set aside that magical blend for later.
- ½ Tbsp Heath Riles Garlic Butter
- ½ Tbsp KB BBQ Pirate Blend Steak Spice
- ½ Tbsp Kosmos Q Texas Beef
STEP 3: Time to prepare our tenderloin. Trim any excess fat, silver skin, or chin from the outside of the tenderloin.
STEP 4: Grab your House of Q Slow Smoke Gold and use it as the binder for your tenderloin. Spread a generous amount on the outside, making sure it's fully coated. Then sprinkle the combined seasonings all over the tenderloin and let it sit for 5 to 10 minutes to let the flavours infuse into the meat.
STEP 5: Carefully place the tenderloin on the top shelf of your smoker. Let it smoke until the internal temperature reaches 117°F. Once it reaches temperature, remove it from the smoker and let it rest while covered for 10 minutes. We know you'll want to tear into this right away, but dad always said patience is a virtue. Let this be the perfect example of, "good things come to those who wait."
STEP 6: While your tenderloin is basking in its smoky glory, it's time to prepare for the searing process on your grill. Grab your charcoal and light it up. You'll want a hot bed of coals, as we will be doing the sear "caveman" style, which is directly on the charcoal. Time to embrace your primal instincts.
If you don't have a charcoal grill, any grill will do as long as it reaches searing temperatures of 450°F to 500°F.
STEP 7: When your 10 minutes is up for resting, place your tenderloin, place it direcly on the hot charcoal bed. Let it sear for 2 to 3 minutes per side, creating a beautifully charred crust while maintaining an internal temperature of 125°F. This is where the magic happens - your tenderloin will be juicy on the inside and have a hint of charred deliciousness on the outside.
STEP 8: Once the sear is complete, transfer the tenderloin to a tray and let it sit for another 5 minutes before you slice into it. This allows for the flavours and juice to settle, making each slice even more awesome.
STEP 9: After you let it sit, slice the tenderloin into delectable portions, and top with compound butter.
If you tune into the next recipe, you'll find how to make delicious shrimp and other sides that go great with this Reverse Seared Beef Tenderloin Recipe for Dad.
A fan of this recipe? Post your photos and tag us on Instagram @BarbecuesGalore so we can share your creations too!
Can't eat or don't prefer beef? Here are alternative protein barbecue recipes try:
Recipe written by barbecue enthusiast Andrew Plaza. Follow him on Instagram for more barbecue goodness by clicking here.
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