**Preparing Tenderloin Steaks**

The tenderloin is one of the most tender parts of beef and is known for its lack of marbling, which means it can be prone to drying out if not cooked properly. To ensure that our steak remains juicy and flavorful, we need to add some fat to it. However, since the tenderloin itself lacks marbling, we will have to rely on adding our own flavorings to it.

One way to do this is by using a marinade. We can pour our favorite marinade into a 1-gallon plastic bag and work it into the meat, making sure that each piece of steak is fully coated. This will help to add flavor and tenderize the meat. To ensure that the marinade penetrates evenly, we should let the steaks sit in the marinade for at least half an hour or even longer. Once the steaks have been marinating, we can remove them from the bag and pat them dry with paper towels.

Next, we will apply a layer of rub to our steak. A good quality rub, such as Grill Mate Steak Rub, can add a lot of flavor to our steak while also sealing in its natural juices. This rub contains ingredients like garlic, black pepper, brown sugar, onion powder, and paprika, which will complement the flavors of the tenderloin perfectly. We should let this rub sit on the steaks for at least half an hour to allow it to absorb into the meat.

**Grilling the Steaks**

Now that our steaks are ready, we can move on to grilling them. To do this, we will preheat our grill to medium heat, around 350°F. We should place a grill grate over the hot coals and get it nice and hot. While the grill is heating up, we should put the king crab legs in a cooler or refrigerator to warm them up.

Once the grill is ready, we can add some oil to the grates and place our steaks directly over medium heat. We will close the lid and let the steaks sear for a few minutes on each side, which will create a nice crust on the outside. To cook the king crab legs, we will place them opposite the hot coals, using indirect grilling to warm them up without cooking them too long.

After a few minutes of grilling, we should move our steaks to an area with indirect heat, such as the cooler side of the grill, where they can finish cooking to our desired level of doneness. Since we want our steak to be rare on the inside, we will use the "flip and check" method, moving the steaks every minute or two until they reach our desired level of doneness.

**Finishing Touches**

With our steaks cooked to perfection, it's time to plate them up. We can add some additional flavorings, such as a squeeze of lemon juice or a sprinkle of chopped herbs, to finish off our steak. To complete the surf and turf experience, we will serve our tenderloin steak alongside the king crab legs.

The combination of the tenderloin steak and king crab legs is sure to be a hit with anyone who tries it. The tenderness of the steak pairs perfectly with the sweetness of the king crab, creating a truly unforgettable dining experience. By following these simple steps and using high-quality ingredients, we can create a delicious surf and turf dish that's sure to impress even the most discerning palates.

**Additional Tips**

In addition to the tips provided in the original text, here are some additional suggestions for improving your grilled steak and king crab legs:

* Make sure to oil the grates before adding the steaks to prevent sticking.

* Use a meat thermometer to ensure that your steak reaches a safe internal temperature.

* Don't press down on the steaks while they're grilling, as this can squeeze out juices and make the steak tough.

* Let the king crab legs cool slightly before serving to prevent them from being too hot and overwhelming.

By following these tips and using high-quality ingredients, you'll be well on your way to creating a delicious surf and turf dish that's sure to impress.

"WEBVTTKind: captionsLanguage: enI'm going down to the house of sausage I got my welcome to grill mates this week in grilling with the barbecue pit boys today we're going to do some tenderloin steaks and some king crab on the grill man it's real easy to do entertaining around the pit could be just as fun and a whole lot cheaper than dining out this surf and turf style meals are one of my favorite restaurant items and here's an easy way to do it on your own Grill all right now here is a piece of beef tenderloin this is about a 7 lb piece that's already been trimmed out by the Butcher and for this recipe I'm going to cut about four steaks it will be about 3/4 of a pound piece now there's only one thing you want to do here in preparing this tenderloin and that's removing the silver skin it's like a pork tenderloin you've got this connective tissue here it's real tough it is not fat you need to get it off this piece of Tender Loin so it's nice and tender all through you can see how easy that is just to get your knife under that silver skin and pull away all right all right now that's done now let's cut up four steaks out of this and uh we're going to do them about oh an inch and a half thick now as you already may know the tenderloin is the most tender part of the beef and it is the most expensive but it also lacks marbling and it's the marbling and the fat within the beef that gives it its flavor so we're going to add our own fa favored flavorings to these cuts of uh tenderloin steak and it's real easy to do just pick up a bottle of one of your favorite marinades or you can make your own and you can check out the barbecue pit boys for a few of those steak marinade recipes and you're also going to need some rub and here we have some Grill mate steak rub this is real good all right let's add some flavor now here I've got a 1gallon plastic bag and we're going to use it to marinate these steaks in we're going to do it for about a half hour maybe an hour like I said you pour your favorite marinade in there and you work that marinade in and all around them steaks now we're going to put it in a cooler or refrigerator all right now we going to get this Grill set up here and we got it set up for indirect grilling charcoals on one side and this is where we're going to put our grill grate on and get it good and hot put the cover on so we're looking for a medium Grill about 350° all right now about 30 minutes has gone by and we're going to take our tenderloin steaks here that have been sitting in this marinade put them on a plate because now we're going to apply another layer of flavor before putting it on the grill hey you like steak this looks good enough to eat already you know what I'm talking about now let's add some dry rub now dry rubs like this Grill mate steak rub by mccormic creates a delicious crust and adds another layer of flavor to the tenderloin while sealing in the beef's natural juices this steak rub has garlic and black pepper brown sugar it's got some uh onion powder in there it's got some paprika little bit of salt it's real good we're going to let this steak rub sit on these uh pieces of steak here for oh at least a half hour and this will also allow the chilled steaks because they were marinate in the refrigerator to warm up to ambient temperature we want to put the steaks on after it've warmed up all right that grate is getting good and hot like I said 350° medium heat and this is where we're going to add some of that Alaskan king crab now this is going to be a surf and turf here we'll put these king crab legs opposite the hot coals indirect cuz all you want to do with the king crab of course is warm it up it's already been precook now let's place the uh s cakes directly over medium coals cuz we're going to sear both sides for a few minutes put the cover on going to get some of that little smoke flavor that no restaurant will give you all right a few minutes is gone by and here we're going to flip these steaks they're searing nice on one side we're going to do it another couple minutes on the other side hey good eating at the pit don't get any better than this now we're going to flip this king crab around so we get some even heating going on cuz remember we just want a war warm up this king crab we don't want to cook it too long or it's going to get nice and tough all right few more minutes has gone by and uh because these uh staks are rare on the inside now we don't want to burn them on the outside what we're going to do here is move the steaks opposite the hot coal indirect grilling and this will take them to medium rare or cook them the way you like them we'll do that for a couple more minutes through the miracle of time this surf and turf these tenderloin staks alkan king crab are done time to take them off the grill going to grab me some th at the chicken C got my bar so the next time you're looking for some restaurant style cooking good tenderloins steaks and king crab and save yourself a ton of money you check out the Barbecue Pit Boys Grill mates rubs and spices and marinades from our friends at mccor they're good aI'm going down to the house of sausage I got my welcome to grill mates this week in grilling with the barbecue pit boys today we're going to do some tenderloin steaks and some king crab on the grill man it's real easy to do entertaining around the pit could be just as fun and a whole lot cheaper than dining out this surf and turf style meals are one of my favorite restaurant items and here's an easy way to do it on your own Grill all right now here is a piece of beef tenderloin this is about a 7 lb piece that's already been trimmed out by the Butcher and for this recipe I'm going to cut about four steaks it will be about 3/4 of a pound piece now there's only one thing you want to do here in preparing this tenderloin and that's removing the silver skin it's like a pork tenderloin you've got this connective tissue here it's real tough it is not fat you need to get it off this piece of Tender Loin so it's nice and tender all through you can see how easy that is just to get your knife under that silver skin and pull away all right all right now that's done now let's cut up four steaks out of this and uh we're going to do them about oh an inch and a half thick now as you already may know the tenderloin is the most tender part of the beef and it is the most expensive but it also lacks marbling and it's the marbling and the fat within the beef that gives it its flavor so we're going to add our own fa favored flavorings to these cuts of uh tenderloin steak and it's real easy to do just pick up a bottle of one of your favorite marinades or you can make your own and you can check out the barbecue pit boys for a few of those steak marinade recipes and you're also going to need some rub and here we have some Grill mate steak rub this is real good all right let's add some flavor now here I've got a 1gallon plastic bag and we're going to use it to marinate these steaks in we're going to do it for about a half hour maybe an hour like I said you pour your favorite marinade in there and you work that marinade in and all around them steaks now we're going to put it in a cooler or refrigerator all right now we going to get this Grill set up here and we got it set up for indirect grilling charcoals on one side and this is where we're going to put our grill grate on and get it good and hot put the cover on so we're looking for a medium Grill about 350° all right now about 30 minutes has gone by and we're going to take our tenderloin steaks here that have been sitting in this marinade put them on a plate because now we're going to apply another layer of flavor before putting it on the grill hey you like steak this looks good enough to eat already you know what I'm talking about now let's add some dry rub now dry rubs like this Grill mate steak rub by mccormic creates a delicious crust and adds another layer of flavor to the tenderloin while sealing in the beef's natural juices this steak rub has garlic and black pepper brown sugar it's got some uh onion powder in there it's got some paprika little bit of salt it's real good we're going to let this steak rub sit on these uh pieces of steak here for oh at least a half hour and this will also allow the chilled steaks because they were marinate in the refrigerator to warm up to ambient temperature we want to put the steaks on after it've warmed up all right that grate is getting good and hot like I said 350° medium heat and this is where we're going to add some of that Alaskan king crab now this is going to be a surf and turf here we'll put these king crab legs opposite the hot coals indirect cuz all you want to do with the king crab of course is warm it up it's already been precook now let's place the uh s cakes directly over medium coals cuz we're going to sear both sides for a few minutes put the cover on going to get some of that little smoke flavor that no restaurant will give you all right a few minutes is gone by and here we're going to flip these steaks they're searing nice on one side we're going to do it another couple minutes on the other side hey good eating at the pit don't get any better than this now we're going to flip this king crab around so we get some even heating going on cuz remember we just want a war warm up this king crab we don't want to cook it too long or it's going to get nice and tough all right few more minutes has gone by and uh because these uh staks are rare on the inside now we don't want to burn them on the outside what we're going to do here is move the steaks opposite the hot coal indirect grilling and this will take them to medium rare or cook them the way you like them we'll do that for a couple more minutes through the miracle of time this surf and turf these tenderloin staks alkan king crab are done time to take them off the grill going to grab me some th at the chicken C got my bar so the next time you're looking for some restaurant style cooking good tenderloins steaks and king crab and save yourself a ton of money you check out the Barbecue Pit Boys Grill mates rubs and spices and marinades from our friends at mccor they're good aI'm going down to the house of sausage I got my welcome to grill mates this week in grilling with the barbecue pit boys today we're going to do some tenderloin steaks and some king crab on the grill man it's real easy to do entertaining around the pit could be just as fun and a whole lot cheaper than dining out this surf and turf style meals are one of my favorite restaurant items and here's an easy way to do it on your own Grill all right now here is a piece of beef tenderloin this is about a 7 lb piece that's already been trimmed out by the Butcher and for this recipe I'm going to cut about four steaks it will be about 3/4 of a pound piece now there's only one thing you want to do here in preparing this tenderloin and that's removing the silver skin it's like a pork tenderloin you've got this connective tissue here it's real tough it is not fat you need to get it off this piece of Tender Loin so it's nice and tender all through you can see how easy that is just to get your knife under that silver skin and pull away all right all right now that's done now let's cut up four steaks out of this and uh we're going to do them about oh an inch and a half thick now as you already may know the tenderloin is the most tender part of the beef and it is the most expensive but it also lacks marbling and it's the marbling and the fat within the beef that gives it its flavor so we're going to add our own fa favored flavorings to these cuts of uh tenderloin steak and it's real easy to do just pick up a bottle of one of your favorite marinades or you can make your own and you can check out the barbecue pit boys for a few of those steak marinade recipes and you're also going to need some rub and here we have some Grill mate steak rub this is real good all right let's add some flavor now here I've got a 1gallon plastic bag and we're going to use it to marinate these steaks in we're going to do it for about a half hour maybe an hour like I said you pour your favorite marinade in there and you work that marinade in and all around them steaks now we're going to put it in a cooler or refrigerator all right now we going to get this Grill set up here and we got it set up for indirect grilling charcoals on one side and this is where we're going to put our grill grate on and get it good and hot put the cover on so we're looking for a medium Grill about 350° all right now about 30 minutes has gone by and we're going to take our tenderloin steaks here that have been sitting in this marinade put them on a plate because now we're going to apply another layer of flavor before putting it on the grill hey you like steak this looks good enough to eat already you know what I'm talking about now let's add some dry rub now dry rubs like this Grill mate steak rub by mccormic creates a delicious crust and adds another layer of flavor to the tenderloin while sealing in the beef's natural juices this steak rub has garlic and black pepper brown sugar it's got some uh onion powder in there it's got some paprika little bit of salt it's real good we're going to let this steak rub sit on these uh pieces of steak here for oh at least a half hour and this will also allow the chilled steaks because they were marinate in the refrigerator to warm up to ambient temperature we want to put the steaks on after it've warmed up all right that grate is getting good and hot like I said 350° medium heat and this is where we're going to add some of that Alaskan king crab now this is going to be a surf and turf here we'll put these king crab legs opposite the hot coals indirect cuz all you want to do with the king crab of course is warm it up it's already been precook now let's place the uh s cakes directly over medium coals cuz we're going to sear both sides for a few minutes put the cover on going to get some of that little smoke flavor that no restaurant will give you all right a few minutes is gone by and here we're going to flip these steaks they're searing nice on one side we're going to do it another couple minutes on the other side hey good eating at the pit don't get any better than this now we're going to flip this king crab around so we get some even heating going on cuz remember we just want a war warm up this king crab we don't want to cook it too long or it's going to get nice and tough all right few more minutes has gone by and uh because these uh staks are rare on the inside now we don't want to burn them on the outside what we're going to do here is move the steaks opposite the hot coal indirect grilling and this will take them to medium rare or cook them the way you like them we'll do that for a couple more minutes through the miracle of time this surf and turf these tenderloin staks alkan king crab are done time to take them off the grill going to grab me some th at the chicken C got my bar so the next time you're looking for some restaurant style cooking good tenderloins steaks and king crab and save yourself a ton of money you check out the Barbecue Pit Boys Grill mates rubs and spices and marinades from our friends at mccor they're good a\n"