Typically highly marbled, this grilling steak delivers intense beef flavour and is among the most tender beef cuts.
GRILLING | Recommended
1. Pat Tenderloin Grilling Steak dry with paper towel. Season all over.
2. Grill, broil or pan-fry using medium-high heat, turning at least twice with tongs.
3. Cook to medium-rare 145°F (63°C) at the least, or 160°F (71°C) for medium, or 170°F (77°C) for well-done. Let rest a few minutes before serving or slicing.
PAN SEARING | Alternate
Pan Sear and Oven Finish: For steaks thicker than 1- inch/2.5 cm, brown sides of steaks by turning with tongs, then, pan-sear for 3 minutes per side. Transfer steak (in searing-pan) to a 375°F (190°C) oven and cook to desired doneness. Test doneness by inserting digital instant read thermometer sideways into steak.
Seasoning prior to grilling enhances the flavour better than if you season the steaks after grilling.
Steaks cook more evenly when flipped at least twice during grilling.
Use a digital read instant thermometer inserted sideways for best judgement of doneness.
For a flavour boost, pierce Rib Eye steak all over and marinate for a short time (around 15 mins) prior to cooking.
For best browning and flavour, pat steaks dry with paper towels before grilling.