Barbeque-Spiced Grilled Tenderloin Steaks

A simple dry rub transforms beef tenderloin steaks into something special on the grill. Brown sugar caramelizes over high heat while paprika and allspice build a smoky, warm crust that seals in the juices.

The spice blend takes about two minutes to mix and can be made up to a week ahead, so it’s ready whenever you are. Rub it generously on both sides and let the grill do the rest. High heat is key here: you want that sugar to char just enough to create a crackling, slightly sweet bark without burning.

For medium-rare, pull the steaks off when they feel like the fleshy part of your palm when you touch your thumb to your index finger. Let them rest a few minutes before cutting so the juices redistribute.

Pro Tips

• Pat the steaks dry before rubbing in the spices. Moisture on the surface will steam instead of sear, and you’ll lose that crispy crust.
• The dry mustard adds a subtle heat that builds as you eat. If you want more kick, add a pinch of cayenne to the rub.
• Make a double or triple batch of the spice mix and store it in an airtight jar. It works just as well on pork chops or thick-cut chicken thighs.

Variations

• Add smoked paprika instead of sweet for a deeper, campfire-style flavor.
• For a coffee-rubbed steak, mix in a teaspoon of finely ground espresso. The bitterness balances the brown sugar beautifully.