If you are searching for a straightforward yet indulgently flavorful main dish, this Grilled Tenderloin With Butter and Seasoning Recipe is absolutely the one to try. A beautiful balance of tender, juicy beef tenderloin steaks enhanced with a perfectly seasoned butter topping brings the kind of satisfaction that keeps you coming back for more. Whether you are grilling for a casual dinner or wanting to impress your guests, this recipe transforms simple ingredients into an unforgettable meal that captures the heart of American grilling at its best.
Ingredients You’ll Need
The magic of great cooking starts with simple, quality ingredients. Each component here plays a vital role in building depth, richness, and a smoky finish that makes this dish shine.
- Beef tenderloin steaks (6–8 oz each): The centerpiece of the dish, prized for its buttery tenderness and subtle flavor.
- Olive oil: Helps the seasoning stick and adds a fruity, smooth layer to the meat’s surface.
- Kosher salt: Essential for bringing out the natural umami flavors of the beef without overpowering it.
- Black pepper: Adds a warming hint of spice that complements the meat beautifully.
- Garlic powder: Imparts a mellow, roasted garlic taste that enhances the crust.
- Onion powder: Brings subtle sweetness and depth to the seasoning blend.
- Smoked paprika: Introduces a smoky, slightly sweet note for that off-grill aroma and color.
- Unsalted butter (softened): The creamy base for the finishing touch that melts right into the steak.
- Fresh parsley: Provides a fresh, herbaceous pop of color and flavor in the butter.
- Minced garlic: Adds vibrant, sharp garlic flair that wakes up each bite.
- Lemon juice: Brightens the butter with a slight tang, lifting the richness perfectly.
How to Make Grilled Tenderloin With Butter and Seasoning Recipe
Step 1: Prepare and Season the Steaks
Start by patting your tenderloin steaks dry with paper towels; this helps achieve a beautiful sear. Next, coat all sides evenly with olive oil—it acts like a flavor carrier and ensures your spices adhere well. Then, sprinkle the kosher salt, black pepper, garlic powder, onion powder, and smoked paprika uniformly over the meat. Letting the steaks rest at room temperature for 20 to 30 minutes is crucial as it allows the seasonings to penetrate and prevents temperature shock on the grill.
Step 2: Grill the Tenderloins
Heat your grill to medium-high, around 450 degrees Fahrenheit, to get that perfect crust without overcooking the inside. Place the steaks on the grill and cook for about 4 to 5 minutes per side for a medium-rare finish. Adjust time slightly if you prefer your beef on the rarer or more well-done side, but beware of losing tenderness. Use a meat thermometer to confirm it reaches about 130 degrees Fahrenheit for medium-rare or 140 for medium doneness.
Step 3: Make the Finishing Butter
While your tenderloins are grilling, blend together the softened unsalted butter with chopped fresh parsley, minced garlic, and a touch of lemon juice. This butter mixture adds a luscious final note that melts beautifully over the hot steaks, enriching each bite with garlicky brightness and herb freshness.
Step 4: Rest and Serve
After grilling, remove the steaks from heat and let them rest for five minutes to redistribute the juices evenly throughout the meat. Then, generously top each tenderloin with a dollop of the prepared butter. The residual heat will melt the butter, creating a rich, flavorful sauce right on the steak.
How to Serve Grilled Tenderloin With Butter and Seasoning Recipe
Garnishes
Simple yet elegant garnishes amplify the dish without distracting from the tenderloin’s star status. A sprinkle of freshly chopped parsley or a few edible flowers adds color and freshness. For a subtle crunch and flavor boost, toasted pine nuts or crushed pink peppercorns can be scattered on top.
Side Dishes
Classic sides such as grilled seasonal vegetables or a crispy baked potato complement this grilled tenderloin with wonderful balance. Roasted asparagus, caramelized mushrooms, or a light arugula salad dressed with lemon vinaigrette provide contrast while keeping the palate refreshed alongside the richness.
Creative Ways to Present
For a fun twist, slice the grilled tenderloin into medallions and arrange them on a wooden board for a rustic presentation. Drizzle any leftover butter over the slices and pair with artisan bread and a small ramekin of horseradish sauce. This approach not only looks inviting but also makes serving guests effortless and interactive.
Make Ahead and Storage
Storing Leftovers
Once cooled, wrap any leftover steak tightly in foil or plastic wrap and place it in the refrigerator. Proper storage helps maintain moisture and flavor for up to 3 days, perfect for a quick second meal without sacrificing quality.
Freezing
You can freeze grilled tenderloin by first wrapping it in plastic wrap and then placing it inside a freezer-safe bag or airtight container. For best flavor and texture, use within 2 months. Keep in mind that freezing may slightly alter the steak’s original tenderness.
Reheating
The best way to reheat grilled tenderloin is gently in the oven at low temperature or in a skillet over medium-low heat. Adding a little butter or olive oil during reheating helps keep the steak moist. Avoid microwave reheating as it can toughen the meat.
FAQs
Can I use other cuts of beef for this recipe?
Absolutely! While this recipe is designed for tenderloin to highlight its unique tenderness, sirloin or ribeye can also work. Just keep in mind that cooking times might vary due to differences in thickness and fat content.
What if I don’t have a grill?
No grill? No problem. You can achieve great results by using a cast-iron skillet on the stovetop. Sear the seasoned steaks over high heat to create a crust, then finish in a hot oven until desired doneness is reached.
How do I know when the steaks are done?
The most reliable method is to use an instant-read meat thermometer. For medium-rare, 130 degrees Fahrenheit is ideal. Without a thermometer, press the steak lightly and compare the firmness to the fleshy part of your hand beneath the thumb.
Can I prepare the seasoned butter ahead of time?
Yes! The finishing butter can be mixed a day in advance and stored in a covered container in the refrigerator. Bring it to room temperature before serving to ensure it melts smoothly over the hot steak.
Is this recipe keto-friendly?
Definitely. The simple seasoning and butter finish keep this grilled tenderloin low in carbs, making it a perfect dish for keto and gluten-free lifestyles.
Final Thoughts
This Grilled Tenderloin With Butter and Seasoning Recipe captures the essence of a classic steak dinner with ease and elegance. Every step, from seasoning to finishing butter, works together to create a mouthwatering experience that feels special without being complicated. I highly encourage you to fire up your grill soon and enjoy this joyful dish with friends or family—you deserve every delicious bite.
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Grilled Tenderloin With Butter and Seasoning Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes (plus 5 minutes resting and 20–30 minutes room temperature rest)
- Yield: 2 servings
- Category: Main Course
- Method: Grilling
- Cuisine: American
- Diet: Gluten Free
Description
This Grilled Tenderloin with Butter and Seasoning recipe features perfectly cooked beef tenderloin steaks seasoned with a blend of spices and finished with a flavorful garlic herb butter. It’s a quick and delicious main course ideal for steak lovers looking to enjoy a juicy, tender cut of meat with classic seasoning and rich finishing butter.
Ingredients
Steak Seasoning
- 2 beef tenderloin steaks (6–8 oz each)
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon smoked paprika
Finishing Butter
- 2 tablespoons unsalted butter, softened
- 1 teaspoon chopped fresh parsley
- 1/2 teaspoon minced garlic
- 1/2 teaspoon lemon juice
Instructions
- Prepare the Steaks: Pat the tenderloin steaks dry with paper towels to remove excess moisture. Rub all sides evenly with olive oil, then season thoroughly with kosher salt, black pepper, garlic powder, onion powder, and smoked paprika. Allow the steaks to rest at room temperature for 20–30 minutes to ensure even cooking.
- Preheat the Grill: Heat your grill to medium-high heat, approximately 450°F. This temperature will give a nice sear while keeping the inside tender and juicy.
- Grill the Steaks: Place the steaks on the grill and cook for 4–5 minutes per side for medium-rare doneness. Adjust the timing if you prefer your steak more or less done. Use a meat thermometer to check for an internal temperature of 130°F for medium-rare or 140°F for medium.
- Make the Flavored Butter: While the steaks are grilling, combine the softened unsalted butter with chopped fresh parsley, minced garlic, and lemon juice in a small bowl. Mix until smooth and well incorporated.
- Rest and Serve: Remove the steaks from the grill and let them rest for 5 minutes to redistribute juices. Top each steak with a dollop of the seasoned butter just before serving for a rich, flavorful finish.
Notes
- Tenderloin is naturally very tender, so avoid overcooking to maintain juiciness.
- For extra flavor, marinate the steaks with olive oil, garlic, and herbs for a few hours before grilling.
- Serve with grilled vegetables or a baked potato for a hearty, classic steakhouse meal.
