Chimney Tenderloin

[Eric Michaud]

So I wanted to mix things up, I do a lot of Porterhouse and Rib eyes so I got a prime tenderloin from The Meat house. Figured if I am changing it up I would really change it up by cooking it with my chimney. I put a CI grate on top of the charcoal grate on my Performer. Went about 90 seconds per side under the chimney then moved the CI on top of the chimney with a mixing bowl over it. AWESOME crust, one of the best steaks I have done and I have done a lot.

Bringing it up to room temp


Tenderloin on top of the chimney


Finished product, pic does not do it justice, it was medium rare

 

[Tom Rotta]

Interesting idea there Eric. Look like a perfect cook to me. May have to give that a try.

 

[Eric Michaud]

Tom the crust was perfect, tenderloin is perfect for this, can easily get a couple to fit under the chimney

 

[Tom Rotta]

Did you use a full chimney?

 

[Paul Kastner]

Looks just like a high end steak house. Nice job.

 

[Eric Michaud]

Thanks Paul, definitely try this, you won't be disappointed. Tom I used about 2/3s of a chimney of Nature's own lump

 

[Tom Rotta]

Thanks Eric. i think I will definitely be trying this.

 

[Tony R]

Nice idea.. Steak looks great.

 

[Dave O (Alaska)]

Been wanting to try this. Looks like yours was a success!

 

[Mike Coffman]

Great looking steaks Eric!

 

[Matt Gard]

That is a very interesting technique. Did you happen to check the grate temp where you cooked? Just curious what they were running at. Steak looks great.

 

[Bob Mann]

That looks great Eric!

 

[Wolgast]

Ohh man that Crust! Love it

 

[John Solak]

nicely done!!

 

[Eric Michaud]

Thanks everyone, it was a cool cook, a bit apprehensive, its not every day I buy a prime tenderloin but Man it came out awesome. No Matt I did not check the grate temp. This was more about timing and trusting your gut. BesidesI was not about to stick my maverick probe under the chimney, the meat was sizzling as soon as I put the chimney over the meat.

 

[Tim McCann]

Super hot cooking, filets turned out nice!

 

[Gary H. NJ]

...because grilling on the grill just isn't quick enough for you... Great idea.

 

[Brad Barger]

Great way to change it up!

 

[Andy Beers]

Nicely charred and juicy in the center. The best of both worlds