Grilled Meat Recipe
Summer calling? Craving smoky, juicy grilled meats? This guide's got you covered! From tender beef to flavorful fish, pick your protein, choose your marinade (Spiced Cider & Maple, anyone? !), and grill like a pro with our tips & tricks. Bon appetit!
Ingredients
- 1 (5-pound) trimmed beef tenderloin
- 8 minced garlic cloves (garlicky heaven!)
- 6 tbsp olive oil (juicy secret weapon)
- 2 tbsp minced fresh rosemary (aromatic magic)
- 2 tbsp coarsely ground black pepper (bold kick!)
- 1 tbsp dried thyme (earthy depth)
- 1 tbsp Salt (flavor enhancer)
Instructions
- Trim & Prep: Give your tenderloin a quick trim, removing any excess fat.
- Marinate Magic: Whip up a marinade with olive oil, garlic, rosemary, pepper, thyme, and salt. Rub all over the beefy goodness and let it chill for at least 30 minutes (longer = flavor party!).
- Grill Master Mode: Preheat your grill to medium-high heat (glowing coals for charcoal). Tie the tenderloin at 1-inch intervals to keep it lookin' sharp.
- Sear & Sizzle: Carefully place the tenderloin on the grill and sear for 5 minutes per side (lid closed for gas grills). This locks in those delicious juices!
- Indirect Heat Hero: Move the tenderloin to the cooler side of the grill or lower the heat. Use a meat thermometer to reach your desired doneness: 130-135°F for rare, 140-145°F for medium-rare (the sweet spot!), or 160°F for well-done.
- Rest & Reward: Give your masterpiece a well-deserved rest for 10 minutes before slicing. Trust us, this makes it extra juicy and tender.
- Slice & Savor: Carve the rested tenderloin against the grain into thick slices and prepare to be blown away by your grilling skills!