{"product_id":"bb9137","title":"GBP - Australian - Tenderloin. Grass-Fed [ Greg's Birthday ]","description":"\u003cpre style=\"font-family: 'Segoe UI', 'Helvetica Neue', Arial, sans-serif; font-size:16px; line-height:1.6; color:#333; white-space:pre-wrap; background:#fafafa; border-radius:8px;\"\u003eCelebrate with the leanest, most tender cut on the animal at an unbeatable birthday price! Sourced from 100% grass-fed cattle, our GBP Grass-Fed Tenderloin offers a clean, robust, and distinctly beefy flavor profile without the heavy fat of grain-fed alternatives. Because it comes from a muscle that does minimal work, it delivers that signature \"melt-in-your-mouth\" texture that makes tenderloin the ultimate luxury cut. Pristine, completely trimmed, and sliced beautifully—as shown in IMG_5593.webp—this is premium healthy eating at a rock-bottom price.\n100% Grass-Fed\nLean, clean, and packed with natural protein\nZero hormones or routine antibiotics\nCooking Methods\nBecause grass-fed tenderloin is exceptionally lean, it cooks roughly 30% faster than grain-fed beef. To replicate the gorgeous, juicy medium-rare center and deep crust pictured in IMG_5593.webp, follow these methods:\n1. Pan-Searing (The Classic Skillet Method)\nPrep: Bring the steak to room temperature for 20-30 minutes and pat it completely dry. Season generously with sea salt and cracked black pepper.\nSear: Heat a heavy cast-iron skillet over high heat until smoking. Add a high-smoke-point oil.\nCook: Sear the tenderloin for 2–3 minutes per side to develop a rich, dark crust.\nBaste: Turn the heat down to medium, drop in a thick slab of butter, crushed garlic, and a sprig of rosemary. Spoon the hot, foaming butter continuously over the steak for another 1–2 minutes.\nRest: Remove from the pan and let it rest for 5–7 minutes before slicing to keep all the juices locked inside.\n2. Reverse Sear (Best for Thick-Cut Medallions or Roasts)\nBake: Place your seasoned tenderloin on a wire rack in an oven set to a low 105°C–120°C. Cook until the internal temperature reaches about 46°C (for medium-rare).\nFlash Sear: Crank a skillet or grill to maximum heat and flash-sear the meat for just 1 minute per side to lock in a perfect crust without overcooking the inside.\n3. Grilling\nClean your grates and oil them well. Grill over direct high heat for 3 minutes a side, then move to a cooler, indirect heat zone to finish if you have a thicker cut.\n💡 Chef's Tip for Grass-Fed: We highly recommend serving this cut Rare to Medium-Rare (pull it off the heat when the internal temperature hits 52°C–54°C). Because it lacks heavy intramuscular marbling, cooking it past medium will dry out the meat and lose that incredible tenderness.\u003c\/pre\u003e","brand":"Bangkok Beef","offers":[{"title":"5pc x 200g (1Kg ±50g)","offer_id":42180435148855,"sku":"bb9137","price":995.0,"currency_code":"THB","in_stock":true},{"title":"4pc x 250g (1Kg ±50g)","offer_id":42180435181623,"sku":"bb9137","price":995.0,"currency_code":"THB","in_stock":true},{"title":"1pc x 1.8kg (±75g)","offer_id":42253421051959,"sku":"bb9137","price":1790.0,"currency_code":"THB","in_stock":true},{"title":"1pc x 2kg (±100g)","offer_id":42253421084727,"sku":"bb9137","price":1990.0,"currency_code":"THB","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0593\/0578\/7447\/files\/bb9137-1.jpg?v=1780468114","url":"https:\/\/bangkokbeef.com\/products\/bb9137","provider":"Bangkok Beef","version":"1.0","type":"link"}