The BEST Grilled Beef Tenderloin and Rub

This Grilled Beef Tenderloin with a flavorful spice rub is one of my favorite ways to prepare a show-stopping cut of beef. The tenderloin comes out juicy, tender, and infused with the earthy herbs and spices that make it truly unforgettable.

Why You’ll Love This Recipe

I like this recipe because it transforms a simple tenderloin into something extraordinary with just a handful of pantry spices. The rosemary and thyme bring a fragrant, earthy flavor, while the paprika adds a subtle smokiness. I also love how grilling gives the tenderloin a beautiful char on the outside while keeping the inside perfectly tender and juicy.

Ingredients

4-5 pound beef tenderloin with the silver cut off

Beef Tenderloin Spice Rub:
¼ cup dried thyme
3 Tablespoons paprika
¼ cup dried rosemary
½ Tablespoon salt
1 teaspoon pepper

(Note: All ingredient amounts are listed in the recipe card below.)

Directions

1. I start by trimming the beef tenderloin of any remaining silver skin.
2. In a small bowl, I mix together the thyme, paprika, rosemary, salt, and pepper to create the rub.
3. I pat the beef tenderloin dry and coat it evenly with the spice rub, pressing it into the meat.
4. I preheat my grill to medium-high heat (about 450°F).
5. I sear the tenderloin on all sides, about 2–3 minutes per side, until a nice crust forms.
6. I move the tenderloin to indirect heat, cover the grill, and continue cooking until it reaches 130°F for medium-rare or 140°F for medium.
7. I remove the tenderloin from the grill, tent it with foil, and let it rest for 15 minutes before slicing.
8. I slice into thick medallions and serve immediately.

Servings and Timing

This recipe serves about 10–12 people. Prep time is 15 minutes, and grilling takes about 30–40 minutes, depending on desired doneness, plus 15 minutes resting.

Variations

Sometimes I add a bit of garlic powder and onion powder to the rub for extra flavor. If I want a touch of heat, I mix in cayenne pepper. I’ve also tried fresh rosemary and thyme instead of dried for a more vibrant herb flavor. For an extra indulgent finish, I top slices with a dollop of herb butter before serving.

Storage/Reheating

I keep leftovers wrapped tightly in foil or in an airtight container in the refrigerator for up to 4 days. To reheat, I warm slices gently in the oven at 300°F until just heated through. For a quicker option, I reheat in a skillet over low heat. Leftover tenderloin also makes amazing sandwiches the next day.

FAQs

How do I know when the tenderloin is done?

I use a meat thermometer: 130°F for medium-rare, 140°F for medium, and 150°F for medium-well.

Can I make this in the oven instead of the grill?

Yes, I sear the beef in a skillet first, then roast it in the oven at 425°F until it reaches my desired doneness.

Do I need to marinate the tenderloin?

No, I don’t marinate since the spice rub provides plenty of flavor.

Can I use fresh herbs instead of dried?

Yes, I sometimes use fresh rosemary and thyme, but I triple the amount since fresh herbs are less concentrated.

Should I tie the tenderloin with kitchen twine?

Yes, I often tie it to ensure even cooking and to keep its shape on the grill.

Can I prepare the spice rub in advance?

Yes, I mix the rub ahead of time and keep it in a jar for up to a month.

What sides go well with grilled tenderloin?

I like to serve it with roasted potatoes, grilled asparagus, or a crisp salad.

Can I add a sauce to this dish?

Yes, I sometimes serve it with chimichurri, béarnaise, or a simple red wine reduction.

How long should I let the beef rest?

I rest it for at least 15 minutes so the juices redistribute before slicing.

Can I freeze cooked tenderloin?

Yes, I wrap it tightly and freeze it for up to 2 months. I thaw it overnight in the fridge before reheating gently.

Conclusion

This Grilled Beef Tenderloin with its flavorful spice rub is one of my favorite ways to serve a crowd because it’s elegant, tender, and full of flavor. I like how simple the preparation is while still delivering a restaurant-quality result that always impresses at the table.

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