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🥩 10 Simple Tenderloin Tips from the Video:
Cut steaks 1.25–1.5 inches thick – thinner cuts are easier to overcook, and thicker ones retain moisture better.

500°F over direct hot coals – sear for 5 minutes per side for a perfect crust.

Use a good rub (like Ultimate Steak) and let it sit uncovered in the fridge for 24 hours – this builds bark and flavor.

Don’t rush seasoning – 24 hours is ideal. 2–3 hours is okay. But last-minute? Only if it’s an emergency.

Tenderloin is lean = less natural flavor – so seasoning matters. Go bold.

Always remove silver skin – it’s chewy, never renders, and ruins texture.

Medium-rare max (135°F) – any higher and you’re drying out your pricey meat.

For roasts, go low and slow – 250–300°F until it hits 130–135°F internal temp.

Let it rest 10–20 minutes – this allows juices to redistribute instead of running out.

Slice and portion smart – how you cut affects tenderness just as much as how you cook it.

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