Ladd Drummond’s best tips for grilling beef tenderloin

Meet Ladd Drummond

Ladd Drummond is a fourth-generation cattle rancher from Oklahoma and supports Ree occasionally, especially with grill‑side expertise. He’s not just handy with cattle—he knows his way around a grill.

Ree calls his grilled beef tenderloin “magic,” and fans agree. His style is straightforward, and his results are always crowd-pleasers, perfect for family gatherings or holidays.

Beef Tenderloin

Beef tenderloin comes from the loin of the cow and is one of the most tender cuts of meat available. It’s lean and has a mild flavor, which makes it ideal for seasoning and grilling.

Because it’s so tender, it doesn’t need much marinating. But it does need careful handling and proper cooking to bring out the best in each bite.

Tip 1 – Remove the Membrane

To get the best texture, the silvery membrane on the tenderloin must come off. It’s called silver skin, and if left on, it can be tough and chewy after cooking.

Removing it helps the seasoning soak in better and keeps the final product tender. This step may seem tricky, but once you learn it, you won’t skip it again.

Step 1

Start by unwrapping the tenderloin and placing it on a clean cutting board. You’ll notice a shiny silver layer that runs along part of the meat.

Pull the sides gently away from the center of the meat to loosen the membrane. Keep everything attached until you’re ready to trim—this gives you better control while cutting.

Step 2

Look for the end of the membrane and pinch it to get a firm grip. It may take a moment to find a spot where it separates easily.

Once you’ve got it, lift it slightly and prepare your knife. Pulling it tight will make it easier to trim close without cutting too deep into the meat.

Step 3

Use a sharp, flexible knife to gently shave the membrane away from the tenderloin. Work slowly and angle the blade slightly upward to avoid slicing the meat itself.

Trim in short motions while holding the membrane taut. Discard the silver skin when finished. Some folks save it for pet treats, but it’s not great for cooking.

Tip 2 – Use Foil Pans

Ladd recommends using a heavy-duty foil pan instead of putting the meat right on the grill grates. This keeps the tenderloin from charring and helps cook it evenly.

Foil pans also catch all the flavorful butter and seasonings, which keeps the meat moist. It’s a smart, simple way to manage heat and avoid grill flare-ups.

Setting Up Foil Pans

Place the cleaned tenderloin directly into a heavy-duty foil pan before adding butter or seasoning. Make sure the pan is large enough for the entire cut to lie flat.

Position the pan over medium heat on the grill. This indirect heat method helps you control the cooking better and prevents burning, especially on the bottom of the meat.

Tip 3 – Add Butter and Seasonings

Butter brings richness to the meat and helps develop a flavorful crust on the outside. It also carries the seasonings deep into the tenderloin as it melts.

Don’t be shy with the butter. Combined with the right spices, it gives you that golden, delicious exterior that makes people say “Wow!” at first bite.

Adding Butter

Melt two to three sticks of butter in a saucepan or microwave before grilling. Once it’s ready, pour it evenly over the tenderloin in the foil pan.

Avoid filling the pan too high, since melted butter can spill over on the grill. Let it pool around the meat; it will baste the tenderloin as it cooks.

Seasoning the Tenderloin

Ladd keeps his spice blend simple. He uses McCormick Lemon & Pepper seasoning and Lawry’s Seasoned Salt for a balance of tang, zest, and savory kick.

Generously coat the top of the meat before the first turn. After flipping, season the other side so every bite is packed with bold, delicious flavor.

Tip 4 – Protect Your Hands

Working over a hot grill and with sizzling butter requires the right gear. Ladd always uses long tongs and heat-resistant gloves to handle the foil pans.

This keeps your hands safe and helps you get a better grip when flipping the meat or adjusting the pan. Safety first—especially when working with hot fats and flame.

Grilling – Initial Placement

Once your grill is preheated, place the foil pan directly on the grates. Close the lid and let the tenderloin cook untouched for about 10 minutes.

This first stage builds a crust and starts the cooking process. Don’t peek too soon, it needs time to develop that golden brown outside before the first turn.

Grilling – First Turn

After 10 minutes, use your tongs to gently flip the tenderloin over. Be careful not to splash the hot butter in the pan.

Now it’s time to season the other side just like the first. Sprinkle more Lemon & Pepper and seasoned salt evenly, then close the lid to let it continue cooking.

Grilling – Subsequent Turns

Turn the tenderloin every 7 to 8 minutes to cook it evenly on all sides. Check to make sure the butter hasn’t completely cooked off.

If needed, add a little more melted butter each time you flip. This helps keep the meat juicy and gives the outside a beautiful, crispy brown finish. Always follow Butcher’s unexpected advice for picking the best cut every time.

Checking Doneness

Use a meat thermometer to check the internal temperature. Insert it into the thickest part of the meat without touching the foil pan. You can also refer to the best and worst steak cuts for your health. 

For medium-rare, look for 125 to 130 degrees Fahrenheit. Total grill time is usually between 20 to 35 minutes, depending on meat thickness and your grill’s heat level.

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This slideshow was made with AI assistance and human editing.