Tenderloin is a cut of beef that’s prized for its tenderness and flavor. It’s often the most expensive option on restaurant menus, but fortunately, there are several substitutes that offer comparable taste at a fraction of the price.
When you need to find an alternative to tenderloin, consider these six cuts – ribeye steak, New York strip steak, filet mignon, prime rib roast, sirloin steak, or porterhouse – each one offering unique qualities in terms of texture and flavor so you can choose which best suits your needs as a substitute for tenderloin.
Learn more about how each compares in our blog post covering everything related to finding the perfect tenderloin substitute.
What Cut of Beef is Tenderloin?
It is one of the most tender cuts available, making it ideal for grilling or roasting. The tenderloin has very little fat and marbling, which gives it its unique texture and flavor.
Tenderloin is a prized cut of meat due to its tenderness and flavor, but it can be expensive.
If you’re looking for an alternative that’s still flavorful and juicy, read on to learn about the 6 best substitutes for tenderloin.
6 Best Substitutes for Tenderloin
Tenderloin is one of beef’s most tender and expensive cuts, making it a favorite for many steak lovers. However, due to its high cost, some people may be looking for substitutes that are just as flavorful but more affordable. Here are six great alternatives to tenderloin that you can use in your next grilling session:
1. Ribeye Steak
2. New York Strip Steak
3. Filet Mignon
4. Prime Rib Roast
5 Sirloin Steak
Tenderloin is a popular cut of meat for grilling and barbecuing. It’s tender, juicy, and flavorful, making it an ideal choice for any BBQ feast.
However, if you’re looking to switch things up or don’t have access to tenderloin at the moment, there are plenty of great substitutes that can still deliver on taste and texture.
1. Ribeye Steak
Ribeye steak is one of the most popular cuts of beef for grilling and barbecuing. It’s a cut from the rib section, which means it has plenty of marbling—the fat that gives steak its flavor. The marbling also helps keep the meat juicy and tender when cooked. Ribeye steaks are usually thicker than other cuts, making them ideal for grilling or searing on high heat to get that perfect char-grilled flavor.
When buying ribeye steaks, look for ones with an even distribution of fat throughout the steak; this will ensure even cooking and maximum juiciness. When selecting your steak at the store or butcher shop, you should check to ensure there are no large pieces of fat sticking out from either side; these can cause flare-ups when cooking over direct heat.
When preparing your ribeye steaks for cooking, be sure to season them generously with salt and pepper before putting them on the grill or in a hot pan. This will help bring out their natural flavors and add some extra seasoning to enhance their taste even more. If you’re looking for something extra special, try brushing your steaks with melted butter just before serving—it adds an amazing richness that really takes your meal up a notch.
Cooking times vary depending on how thick your ribeyes are, but generally speaking, they take about 4 minutes per side over medium-high heat until they reach an internal temperature of 135°F (57°C). For best results, let them rest after taking them off the grill so all those delicious juices stay inside instead of running onto your plate.
Finally, don’t forget to serve up some sides along with your grilled ribeyes. Some classic accompaniments include roasted potatoes or vegetables like corn on the cob or green beans sautéed in garlic butter – all perfect complements to any great steak dinner.
Ribeye steaks are great for grilling and offer a flavorful, juicy experience. For an equally delicious alternative, try the New York Strip Steak.
2. New York Strip Steak
New York Strip Steak is a cut of beef taken from the short loin located between the rib and sirloin. It is one of North America’s most popular cuts of steak, known for its robust flavor and tender texture. This cut is usually served grilled or pan-seared with various seasonings to bring out its full flavor potential.
The New York Strip Steak has a medium-firm texture that makes it ideal for grilling or pan-searing. Its marbling gives it an extra juicy quality when cooked correctly, making it one of the most sought-after steaks on restaurant menus across North America.
The New York Strip Steak has an intensely beefy flavor due to its high-fat content and marbling throughout the meat. When cooked properly, this steak can be incredibly flavorful with just salt and pepper as seasoning; however, many chefs opt to add additional herbs and spices like garlic powder or paprika to enhance its taste even further.
To get perfect results every time you cook your New York Strip Steak, ensure you preheat your grill or skillet before adding any oil or butter so that it’s hot enough for searing without burning your steak too quickly. Once heated up, add some oil (preferably olive) and some butter if desired. Place your steak onto the surface and let each side cook until browned before flipping over once more to finish cooking through completely on both sides (about 3 minutes per side). If using a thermometer probe inserted into the thickest part should read 145°F (medium rare), 160°F (medium), or 170°F (well done). Let rest for 5 minutes before serving.
New York Strip Steak is a great substitute for tenderloin and provides an excellent flavor profile. For those looking for an even more luxurious option, Filet Mignon is the next step in terms of quality and taste.
3. Filet Mignon
Filet mignon is one of the most tender and flavorful cuts of beef. It comes from the small end of the tenderloin, which is located in the short loin section near the ribs. This cut is leaner than other steaks and has a delicate texture that melts in your mouth. Filet mignon can be grilled, pan-seared, or broiled to perfection, with minimal seasoning needed for maximum flavor.
When selecting filet mignon at your local butcher shop or grocery store, look for bright red color with some marbling throughout. The marbling helps keep it juicy during cooking while adding flavor as well. You should also look for thick pieces that don’t dry out when cooked over high heat on a grill or stovetop.
Filet mignon pairs well with many side dishes such as roasted potatoes, grilled vegetables, mashed potatoes, and sautéed mushrooms. It’s also delicious and served with sauces like béarnaise sauce or hollandaise sauce to add extra flavor and richness to this already decadent steak dish.
When preparing filet mignon at home, you want to ensure you season it generously before cooking; salt and pepper are all you need, but feel free to experiment with different herbs and spices if desired. When grilling filets, ensure not to overcook them since they will become tough if cooked too long; aim for an internal temperature of 130°F (54°C) when using a meat thermometer inserted into the center of each steak before serving.
Filet Mignon is a tender and flavorful cut of beef that makes an excellent substitute for traditional prime rib roast. For those looking to add some variety to their grilling experience, the next heading will explore how to make a delicious Prime Rib Roast.
4. Prime Rib Roast
Prime rib roast, also known as standing rib roast, is a cut of beef that comes from the back ribs of the cow. It’s one of the most popular cuts for roasting, and it has an impressive flavor profile with its rich marbling. The prime rib roast is usually sold bone-in or boneless and can be cooked in many different ways.
When buying a prime rib roast, look for good marbling throughout the meat and ensure no large pieces of fat are on it. A typical size will range from four to eight ribs long, but you can buy larger ones if needed.
The best way to cook a prime rib roast is by slow roasting at low temperatures over indirect heat. This method allows the fat to render out while slowly keeping all those delicious juices inside, so your meat stays juicy and tender when served. Start by seasoning your prime rib generously with salt and pepper, then place it in a preheated oven set at 250°F (121°C). Roast until an instant-read thermometer inserted into the thickest part reads 120°F (49°C) for medium rare or 130°F (54°C) for medium doneness; this should take about 2 1/2 hours, depending on how big your piece is. Once done, let rest before carving against the grain into thin slices using a sharp knife or electric slicer.
Prime Rib Roast is a great option for BBQ and grilling, offering a juicy and tender texture. For another delicious cut of meat, let’s look at Sirloin Steak.
5. Sirloin Steak
Sirloin steak is a cut of beef from the cow’s lower back area. It’s known for its flavor and tenderness, making it one of the most popular cuts of beef to grill or pan-fry. The sirloin steak can be divided into two sections: top and bottom. Top sirloin is more tender than bottom sirloin, but both are flavorful and juicy when cooked properly.
When buying a sirloin steak, look for one with good marbling (fat streaks throughout), as this will add flavor and juiciness to your steak. If you’re looking for an extra-tender cut, opt for top sirloin over bottom sirloin, as it has less connective tissue, making it easier to chew.
When cooking a sirloin steak, start by seasoning generously with salt and pepper on both sides before grilling or pan-frying in oil or butter over medium-high heat until desired doneness is reached (about 4 minutes per side). For best results, let your steaks rest at least 5 minutes after cooking before serving so that all the juices stay inside the meat instead of running out onto your plate.
Sirloin steak is a great alternative to tenderloin, providing a juicy and flavorful cut of meat that can be grilled or cooked in various ways. Now let’s move on to the next cut – porterhouse.
Porterhouse is a cut of beef that comes from the short loin section. It is one of the most popular cuts and has become increasingly popular in recent years due to its tenderness and flavor. The Porterhouse steak consists of two parts, a strip steak on one side and a filet mignon on the other side, connected by a T-shaped bone.
The porterhouse can be identified by its shape as it resembles an inverted “T” with two distinct sections separated by a bone. On one side lies the larger portion with more fat marbling than the smaller portion on the opposite end. This makes for an incredibly juicy and flavorful steak when cooked properly.
When selecting your porterhouse steaks, look for bright red ones with plenty of white fat marbling throughout both sides of the meat. The ideal thickness should be around 1 ½ inches thick or more, so you can get good searing without overcooking it too quickly.
When cooking your porterhouse steaks, make sure to use high heat, such as grilling or broiling them over a direct flame, to get that perfect sear while keeping all those juices inside intact. You want to cook them until they reach an internal temperature between 135°F (medium rare) to 160°F (well done). Depending on how thick your steaks are, this could take anywhere from 8 minutes per side up to 15 minutes per side for thicker cuts over medium-high heat, depending on how well done you like your steaks cooked through.
Once finished cooking, let them rest before serving, so all those delicious juices stay locked in while cutting into them, allowing each bite to be full of flavor. Serve these succulent porterhouses with mashed potatoes or grilled vegetables alongside fresh herbs such as rosemary or thyme for added flavor.
FAQs in Relation to Tenderloin Substitute
Is there anything special I need to do when cooking with a tenderloin substitute?
Tenderloin substitutes are typically cooked in a similar fashion as regular beef tenderloins. However, you may want to consider reducing the cooking time since the substitute will cook faster than regular beef tenders. Additionally, some recipes may call for basting the meat with butter before roasting it for added flavor and moisture retention.
Is there a difference between fresh and frozen tenderloin substitutes?
Yes, fresh tenderloins that have not been previously frozen will usually have a more robust flavor profile than their frozen counterparts due to the loss of some moisture during freezing and thawing processes throughout storage time. Additionally, you may need extra time when cooking with frozen meat since some proteins denature upon thawing, which could affect texture when cooked through heat applications such as baking or frying.
What is the proper way to prepare tenderloin substitute for cooking?
To ensure optimal tenderness and flavor, it is important to completely thaw the tenderloin substitute before cooking. Basting the meat with butter before roasting may also be advised by some recipes to add a layer of flavor and moisture retention.
What are some common seasonings used when cooking with tenderloin substitutes?
Common seasonings used when cooking with tenderloin substitutes include salt and pepper, garlic powder, paprika, oregano, thyme, rosemary, and other herbs as desired. Depending on the recipe you are making, additional seasonings such as soy sauce or Worcestershire sauce may also be called for to boost flavor.
In conclusion, when looking for a tenderloin substitute, there are several options to choose from. Ribeye steak, New York strip steak, filet mignon, prime rib roast, sirloin steak, and porterhouse are great alternatives to the traditional beef tenderloin.
All of these cuts offer different levels of flavor and texture that can be used in any recipe calling for a tenderloin substitute.
With careful selection and preparation techniques, you can find the perfect cut of meat to suit your needs.
No matter your choice, it will surely bring delicious results.