The techniques used are so counterintuitive that you can’t believe it actually works. The process is simple: cover the beef in an alarmingly large amount of salt, wrap it in a cotton kitchen towel, and then set it to burn on the grill. Your guests will think you have lost your mind until you unravel the mummified cloth and slice up the most tender, perfectly seasoned beef they will ever eat.
Ingredients
- 3 pounds beef tenderloin, trimmed of all fat and silver skin
- 4 cups kosher salt
How to Make It
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Prepare the Grill
- Heat your grill to the highest setting and close the lid. Wait at least 15 minutes before continuing. Prepare the Meat
- Do this right before you are ready to start grilling. You will need a clean cotton kitchen towel and some cotton kitchen twine.
- Lay the kitchen towel flat on a work surface. Spread about 1½ cups of salt in a line down the middle (if your tenderloin is as long as the towel, or nearly so, form the line diagonally). Set the tenderloin on the salt line and pour the rest of the salt over the beef (it will seem like overkill, but don’t worry). Fold the ends of the cloth over the ends of the beef and then fold the longer sides of the cloth over, completely covering the meat. Tie kitchen twine around the covered meat, securing the cloth so that it cannot unravel. Grill the Meat
- Place the bundled meat on the grill, lower the lid, and cook for 9 minutes. After a few minutes you will see smoke and smell the cotton towel burning. Leave it alone.
- Carefully flip the bundled meat over and close the lid. Part of the cloth will be charred and may break off, which is fine. Close the grill lid and allow the meat to continue cooking for another 9 minutes. Check for doneness: Since you will not be able to see the meat, use an instant-read thermometer to check the doneness. Remove the meat when it reaches 5°F below your desired level. Remove the Cloth and Serve
- When the meat is removed from the grill, the cloth surrounding it will look charred and petrified. Allow the meat to rest for 5 minutes, then remove the cloth and scrape off the salt. Place the beef on a cutting board, slice the meat crosswise in ½-inch pieces, and serve.