Step-by-Step Instructions:
Step 1: Thaw
Thaw the tenderloins ahead of time either in the fridge, or in a bowl of warm water until the meat is fully thawed and ready to be reheated. The fridge thawing method allows the meat to thaw without any compromise to its structure or flavor. Once moved from freezer to fridge, the steak can remain in prime condition for up to 45 days, so you can do this ahead of time.
Sous Vide Owners: If you do possess a sous vide machine, you can expedite the thawing process. Set the machine to a mild 120 degrees, placing your steak in the water bath until it’s thoroughly thawed. This can take several hours, so plan accordingly.
Step 2: Reheat
You don’t need a sous vide machine to reheat quicksear proteins.
- You can reheat the tenderloins by submerging them (still in the vacuum sealed bag) in a bowl of hot tap water (should not be boiling, just the hottest your tap can go) for 20 minutes, replacing the water halfway through to ensure a consistent water temperature while reheating.
- Remove from the water bath and packaging, and pat dry wit a paper towel before searing.
Sous Vide Owners: For sous vide machine owners, this step is simple – set your sous vide machine to 120 degrees, place the quicksear tenderloin packages in the sous vide tank, and reheat for 20 minutes before searing. Remove from packaging, and pat dry with a paper towel before the searing step.
Step 3: Sear
Preheat your grill to 450 degrees or higher and then sear the tenderloins on direct heat for about 1 minute per side for medium rare, or about 2 minutes per side for medium (turn often to avoid burning the steak).
- Right before you remove the tenderloins from the grill, add 1 tablespoon of the black truffle compound butter on top of each steak, letting it melt slightly before pulling them off of the grill.
Chef’s Note: you can forego the compound butter step if desired, but we recommend it to enhance flavor and elevate your dish!
Step 4: Slice & Serve
Place the seared tenderloin filets on a cutting board, slice and serve immediately with your favorite sides or check or check out our chef-inspired recipe library for full steakhouse dinner ideas.
Chef’s Note: because your quicksear has been prepared sous vide, they do not need to rest after searing and can be served immediately after being removed from the grill.
