Mastering Beef Tenderloin: How Long to Grill Per Pound

Ah, beef tenderloin! Just the name conjures images of succulent, melt-in-your-mouth perfection. It’s a lean, tender cut of beef that’s often reserved for special occasions, and for good reason – it’s incredibly flavorful and luxurious. But grilling this premium cut can feel a bit daunting, right? The biggest question often is: exactly how long to grill beef tenderloin per pound to get it just right?

Don’t worry, we’re here to demystify the process and turn you into a grill master. While there’s no single, one-size-fits-all answer per pound (as thickness plays a huge role), we’ll arm you with the knowledge and tips to confidently grill a show-stopping beef tenderloin every single time. Let’s fire up those grills!

The Secret to Perfect Doneness: Internal Temperature is Key!

Forget the clock for a moment and focus on the real hero: a reliable meat thermometer. This is your best friend when grilling beef tenderloin, ensuring you hit that sweet spot of doneness without overcooking. Here’s a quick guide to internal temperatures (remember, the meat will continue to cook a few degrees after it’s off the grill due to carryover cooking):

• Rare: 125-130°F (52-54°C) – Cool red center
• Medium-Rare: 130-135°F (54-57°C) – Warm red center (most popular for tenderloin!)
• Medium: 135-140°F (57-60°C) – Warm pink center
• Medium-Well: 140-145°F (60-63°C) – Slightly pink center
• Well-Done: 150-155°F (66-68°C) – No pink (be cautious, can dry out tenderloin)

Always aim to pull the tenderloin off the grill when it’s about 5 degrees below your target temperature.

How Long to Grill Beef Tenderloin Per Pound: Your Handy Guide

When it comes to how long to grill beef tenderloin per pound, it’s not as simple as multiplying minutes by pounds. Thickness is often a more critical factor than weight alone, as heat penetrates from the outside in. However, we can still provide some excellent guidelines:

General Timelines Based on Thickness & Weight:

• For a 2-3 Pound Tenderloin (typically 2-3 inches thick):
  • Grill on medium-high heat (around 450°F / 230°C) for approximately 20-25 minutes for medium-rare.
  • Flip every 5-7 minutes to ensure even cooking and a beautiful crust.
• For a Larger Whole Tenderloin (4-7 Pounds):
  • These thicker cuts require a bit more time. Expect around 35-50 minutes total for medium-rare.
  • You’ll likely start with a sear and then move to indirect heat to finish cooking without burning the exterior.
• Per Inch of Thickness Guideline:
  • A good rule of thumb for medium-rare is about 15-20 minutes per inch of thickness over medium-high heat.

Remember: These are estimates! Always rely on your meat thermometer to confirm doneness.

Factors That Influence Grilling Time:

• Tenderloin’s Initial Temperature: Meat cooked straight from the fridge will take longer than meat brought to room temperature.
• Grill Temperature: A hotter grill will cook faster, but be careful not to char the outside before the inside cooks.
• Desired Doneness: Rare will cook faster than well-done, naturally.
• Grill Type: Gas grills tend to heat more consistently than charcoal, which can have hot spots.
• Bone-in vs. Boneless: Tenderloin is typically boneless, but if you have a bone-in cut, the bone can affect heat transfer and cooking time slightly.

Before You Grill: Essential Prep Steps

A little preparation goes a long way to achieving that perfect tenderloin.

1. Trim & Tie: Trim off any silver skin (a tough, silvery membrane) and excess fat. For an evenly shaped roast, tie the tenderloin with kitchen twine every few inches. This helps it cook uniformly.
2. Season Generously: Salt and pepper are classic for a reason! Feel free to add garlic powder, onion powder, rosemary, or your favorite beef rub. Don’t be shy – this is a large cut of meat!
3. Bring to Room Temperature: Take the tenderloin out of the fridge about 30-60 minutes before grilling. This allows for more even cooking.

Grilling Techniques for Tenderloin Success

To ensure your tenderloin gets a beautiful crust and cooks through evenly, we recommend the two-zone grilling method.

1. Preheat Your Grill: Get your grill nice and hot! For two-zone grilling, set one side to high heat (direct) and the other to medium-low (indirect). Aim for an overall grill temperature of around 450°F (230°C) for direct searing.
2. Sear for Flavor: Place the tenderloin over the direct, high heat. Sear each side for 2-3 minutes until a beautiful, rich brown crust forms. This caramelization (Maillard reaction) adds incredible flavor.
3. Move to Indirect Heat: Once seared on all sides, move the tenderloin to the indirect heat zone. Close the lid and continue to grill, flipping occasionally, until it reaches your desired internal temperature.

The All-Important Rest

This step is non-negotiable! Once your tenderloin reaches its target temperature, remove it from the grill and let it rest on a cutting board, loosely tented with foil. For a tenderloin, a rest of 10-15 minutes is ideal. Resting allows the juices, which have been pushed to the center during cooking, to redistribute throughout the meat, resulting in a more tender and flavorful slice.

Pro Tips for Grilling Glory

• Use a Reliable Meat Thermometer: Seriously, this is the most crucial tool for success. Insert it into the thickest part of the tenderloin, avoiding any bones or fat pockets.
• Preheat Your Grill Thoroughly: Hot grates prevent sticking and help create that perfect sear.
• Keep the Lid Closed: Every time you open the lid, you lose heat, extending cooking time.
• Don’t Overcrowd the Grill: Give your tenderloin space for even cooking and proper airflow.
• Slice Against the Grain: Once rested, slice the tenderloin against the grain into medallions. This shortens the muscle fibers, making each bite incredibly tender.

Frequently Asked Questions About Grilling Beef Tenderloin

Do I really need to sear beef tenderloin?

While not strictly mandatory, searing creates a delicious caramelized crust (Maillard reaction) that locks in juices and adds immense flavor. It’s highly recommended for the best results.

Can I marinate beef tenderloin?

Absolutely! A marinade can add extra flavor and moisture. Just be mindful of acidic marinades, which can tenderize the meat too much if left for too long (over 4-6 hours).

What if my tenderloin is uneven in thickness?

If your tenderloin has a thin “tail” section, you can fold it under and tie it to the main body to create a more uniform thickness. This helps ensure even cooking.

Can I grill a frozen beef tenderloin?

It’s generally not recommended to grill a tenderloin from frozen, as it will cook very unevenly. Always thaw it completely in the refrigerator before grilling.

Grilling beef tenderloin doesn’t have to be intimidating. By understanding the importance of internal temperature, preparing your cut properly, and utilizing smart grilling techniques, you’ll be serving up perfectly cooked, incredibly tender beef tenderloin that will impress everyone at your table. Enjoy!