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Sliced beef tenderloin roast with parsley.
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Grilled Beef Tenderloin with Steve's Rub

Steve's Dry Rub is so flavorful. Use it on any beef, chicken or pork.
Double or triple the rub recipe and package it up to give as a hostess gift.
Prep Time10 mins
Cook Time30 mins
Marinade Time2 hrs 30 mins
Total Time3 hrs 10 mins
Course: Beef, Main Course, Spice Mix
Cuisine: American
Keyword: Barbecue, Beef Rub, Dry Marinade, Dry Rub, Grill, Grilled Beef Tenderloin, summer
Servings: 6 servings
Author: Jurga

Ingredients

  • 2 pounds whole beef tenderloin
  • 2 Tablespoons balsamic vinegar
  • 2 Tablespoons olive oil
  • 2 Tablespoons Steve's Rub, recipe follows

Steve's Rub

  • 3 Tablespoons fine sea salt
  • 2 Tablespoons paprika
  • 2 Tablespoons celery salt
  • 2 Tablespoons onion powder
  • 2 Tablespoons coarsely ground pepper
  • 2 Tablespoons garlic powder
  • 1 Tablespoon cayenne pepper

Instructions

Steve's Rub (makes 14 Tablespoons)

  • Mix all ingredients and store in an air tight container.
    Overhead shot of 6 spices and some salt mounded on a glass plate.

Grilled Beef Tenderloin

  • At least 2-½ hours before serving prepare the tenderloin by trimming off the excess fat.
  • Brush the beef with balsamic vinegar then olive oil and season with 2 Tablespoons of the dry rub.
  • Cover the tenderloin with plastic wrap and refrigerate for at least 2 hours (I like to let mine marinate overnight). Remove from the refrigerator 30 minutes before grilling to take the chill off the meat.
    Beef Roast marinating in glass dish.
  • Preheat the grill to a high temperature for searing.
  • Sear the tenderloin for 4 minutes on each side.
    Beef roast on grill with fire underneath.
  • Turn the grill down to medium. If you have 2 or more burners, leave one burner on medium-high and turn one off. Put the meat over the burner that is off, then close the lid and cook for 15 to 20 minutes for medium rare. Depending on the heat of your grill and the thickness of the roast, the time can vary. The best way to determine doneness is to use a thermometer. Medium rare beef is 135°F.
  • Let the tenderloin rest for at least 15 minutes under a foil tent before slicing. This will give the juices time to settle into the meat.

Notes

Gr8 Gift:
Package the rub in a nice container and give it to the host and/or hostess at the next barbecue you attend. A Gr8 Gift Idea!
2 decorative jars of dry rub, one tied with a colorful ribbon.
Tried this recipe?Mention @Great8Friends or tag #gr8food!