Experiment: Torched Tenderloin (pics)
 

Yesterday I developed a chile-espresso rub that I used to make some killer
torched carne asada. So, tonight I decided to see how the rub and process
would work on a piece of Angus tenderlion.

http://files.patiodaddiobbq.com/imag...in_1_1_630.jpg

Here's the rub:

3 Tbsp Dark brown sugar
1 1/2 Tbsp Kosher salt
1 Tbsp Instant espresso
1 tsp Ground ancho chile
1 tsp Gebhardt's chili powder
1/2 tsp Ground chipotle chile
1/2 tsp Ground Roasted cumin

I preheated my oven to 170*.

I seasoned the steak liberally on all sides.

Then I put the steak on a rack on top of cookie sheet and put it in the
oven to slowly come up to 125* internal. This took about an hour, as the
meat was cold.

Next I torched the steak on all sides to caramelize the outside to a nice
mahogany color.

http://files.patiodaddiobbq.com/imag...in_1_2_630.jpg

It was a successful experiment that I will try again.

John

A reverse sear with a twist. I wouldn't call it BBQ, but it definitely looks delicious!

Looks delicious!:cool:

Wow, those look perfect! Great idea

That ain't shabby there...MacGyver:wink:

Great steak with a perfect char on the outside.

Any off taste from the gas?

Thanks, y'all.

No, there wasn't any gas taste, but I'll go a little more gently with the flame next time.

John

That looks great, John!

And as a bonus you get to play with fire!

Roger that! Fire hot. Meat good. :-D

John

Looks great! I dont think I better try that with my weedburner! :tsk:

John,
Looks great! I can't believe that the meat was in an oven for an hour (even at low temp) and is still nice and rare on the inside! Awesome!

How does espresso taste in the rub? Sounds interesting.

If you had the whole loin you can probably do that :)

Thanks. The espresso rub was great on the carne asada (round), but a little
too bold for a tenderloin.

John

Very cool. Looks great!!!

So that was on a propane grill?:laugh: