Dry Rub for Beef Tenderloin Steaks

The flavors in this Grilled Beef Tenderloin are amazing! Steve's dry rub is a unique combination of spices that that are oh so zingy and flavorful. Try this, you'll be happy you did!

Summertime is a great time for making your favorite grilled meals on the barbecue. And there isn't much that tastes better than a Grilled Beef Tenderloin with fresh vegetables. Tim and I both love filet so we make this main course a lot!

This recipe is simple and flavorful and uses a dry rub created by our friend Steve. A dry rub is a must for great grilling on the barbecue because it gives fuller flavor to any meat.

I prefer to use organic grass fed beef for this Grilled Beef Tenderloin, but any USDA prime or choice cut of beef will work with this dry marinade. If you're going to grill the meat, ensure it is a cut that you enjoy.

How to Use the Dry Rub

Steve's Dry Rub is easy to make, simply mix all the spices together. This recipe makes more than you will need, so save the rest for other meats, it's also Gr8 on chicken and pork!

Pat the meat dry with paper towels then place it in a dish large enough to easily hold it. For a 2-pound roast, a 9"x9" square Pyrex dish should work.

Brush the balsamic vinegar over all side of the beef then brush the beef with the olive oil. Once the roast is covered with the vinegar and oil, sprinkle or use your hands to rub the spices over the entire surface.

Then cover the dish with plastic wrap and refrigerate for at least 2 hours. I prefer to marinade the meat overnight for the best flavor.

Grilling the Beef

About a half hour before you plan to cook the roast, remove it from the fridge and let it sit at room temperature. This will take the chill off the meat and give you a better sear.

Heat your grill on high, I use a gas grill that has a couple of burners and a lid.

When everything is ready, place the beef on the hottest part of the grill and sear, after about 4 minutes turn the roast to sear the other side. If the meat is thick, you may want to sear all four sides.

Once all sides are seared, turn off one of the burners and move the meat to the grate over that burner. Then close the lid. The roast will continue to cook without getting burnt from the direct flame.

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Cooking time will depend on the size of the roast and the heat of your particular grill. Start checking the internal temperature, using a meat thermometer, after about 15 minutes.

The USDA safe minimum internal temperature for beef is 145°F. The temperature for medium rare beef is 135°F.

Once the meat is your desired temperature, remove it from the grill, cover it with a foil tent and let it rest for 15 minutes. This allows the juices to settle and when you cut it, you won't lose them all.

Serve and enjoy!

Love Beef?

We have some Gr8 beef recipes here at Great 8 Friends. Here are just a few. You can search through the menu for more.

• Slow Cooker Roast with Vegetables - our TOP recipe!
• Scott's Chunky Beef Chili
• Phil's Smokey Brisket
• Bacon Wrapped Seared Filet
• The Best Grilled Burgers

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 Time 10 mins

Cook Time 30 mins

Marinade Time 2 hrs 30 mins

Total Time 3 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

• 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

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Steve's Rub (makes 14 Tablespoons)

• Mix all ingredients and store in an air tight container.

  

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.

  

• Preheat the grill to a high temperature for searing.

• Sear the tenderloin for 4 minutes on each side.

  

• 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.

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!

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