How to Cook Tips + Medallions
Our Tenderloin Tips and Medallions are cut from our wet-aged Beef Tenderloin. Whether you call them Filet Tips, Beef Tenderloin Tips, or something else, these Steak Bites are just as delicious as our Super Trimmed™ Filet Mignon — always juicy and tender and are superbly versatile for a variety of tasty meals. These cuts of meat are delicious and easy to cook, simplifying the idea of bringing incredible food to you and your loved ones.
How to Cook Tips + Medallions in a Grill
Wondering how long to cook Tenderloin Tips + Medallions on the grill or how to achieve the perfect flavor at a medium-rare temperature? There are two main approaches for grilling:
- Charcoal Grilling
- Gas Grilling
Regardless of which method you choose, be sure your meat is completely thawed before cooking. We recommend thawing in the refrigerator for at least 24 hours. Once thawed, remove your meat from the refrigerator approximately 30–40 minutes before cooking to allow the steak to come to room temperature. Lastly, season your steak as desired. The best Tenderloin Tips + Medallions cooked on the grill are seasoned to taste with Kansas City Steak Original Steak Seasoning.
Preheat your grill on high. Place steaks over the hottest part of the grill, and sear both sides for 1–2 minutes. Then move to medium, ash-covered coals and continue to grill for the times listed in the Cooking Times Chart below. Turn about 1 minute before the halfway point.
Preheat your grill on high. Sear both sides for 1–2 minutes, then reduce to medium heat and continue to grill for the times listed in the Cooking Times Chart below. Turn about 1 minute before the halfway point.
- Grill for 4–6 minutes, turning about 1 minute before the halfway point. A meat thermometer should read 130°F.
- Rest your steaks for 5 minutes before serving, covering lightly with foil. The temperature of the meat will continue to rise about 5°F during this time (this is called "carryover cooking"). The final temperature will read 135°F.
- Resting steak is important because the heat of cooking pulls the juices in the meat toward the surface; if you slice into it immediately after cooking, those flavorful juices will end up on your plate, not in your steak. Allowing your steak to rest will give the juices time to sink back in and throughout the meat, keeping it moist and flavorful.
- To check the degree of doneness, use a meat thermometer to measure the internal temperature.
- Before serving, add a Kansas City Steak Finishing Butter for an additional flavor boost.
How to Cook Tips + Medallions Oven
Just as in the grilling method, be sure your meat is completely thawed before cooking. We recommend thawing in the refrigerator for at least 24 hours. Once thawed, remove your meat from the refrigerator approximately 30–40 minutes before cooking to allow the steak to come to room temperature. Lastly, season as desired. We recommend using our Kansas City Steak Original Steak Seasoning.
Set your oven to “broil” and preheat for 10 minutes.
Once you have seasoned your steaks to taste, begin baking to your desired cook time:
- Place your Tips or Medallions on the rack of a broiler pan and position the broiler pan in the oven so that the surface of the steak is 3–4 inches from the heat. Broil to desired doneness, according to the Measuring Doneness and Cooking Times Chart listed below.
- For the perfect medium-rare Tenderloin Tips + Medallions (recommended) broil for approximately 8 minutes, turning about 1 minute before the halfway point. A meat thermometer should read 130°F.
- After removing from the oven, rest your steaks for 5 minutes before serving, covering lightly with foil. The temperature of the meat will continue to rise for as much as 5°F during this time (this is called "carryover cooking"). The final temperature will read 135°F.
- Resting the steak is important because the heat of cooking pulls the juices in the meat toward the surface; if you slice into it immediately after cooking, those flavorful juices will end up on your plate, not in your steak. Allowing your steak to rest will give the juices time to sink back in and throughout the meat, keeping it moist and flavorful.
- To check the degree of doneness, use a meat thermometer to measure the internal temperature of your steak.
How to Cook Tips + Medallions on the Stove
Be sure your meat is completely thawed before cooking. We recommend thawing in the refrigerator for 24 hours. Once thawed, remove your meat from the refrigerator for 30–40 minutes before cooking to bring it to room temperature. Season as desired; we recommend a generous serving of our Kansas City Steak Original Steak Seasoning.
Preheat a heavy non-stick skillet over medium-high heat until hot, for about 5 minutes. A very hot pan delivers the best-seared tenderloin Tips + Medallions.
- Once seasoned, place pieces in the hot skillet (do not overcrowd). Do not add oil or water and do not cover.
- Sear in a non-stick skillet for 3–4 minutes, turning about 1 minute before the halfway point. A meat thermometer should read 130°F.
- Rest your steaks for 5 minutes before serving, covering lightly with foil. The temperature of the meat will continue to rise for as much as 5°F during this time (this is called "carryover cooking"). The final temperature will read 135°F.
- Resting steak is important because the heat of cooking pulls the juices in the meat toward the surface; if you slice into it immediately after cooking, those flavorful juices will end up on your plate, not in your steak. Allowing your steak to rest will give the juices time to sink back in and throughout the meat, keeping it moist and flavorful.
- Use a meat thermometer to check the internal temperature to ensure it is cooked to the perfect level of doneness, from rare to medium-well.
Similar to using a non-stick skillet, Tips + Medallions in a cast iron skillet can provide mouth-watering flavor, deep brown crust, and the remarkable finish we all crave. Follow the same set of directions as you would if cooking on the stove in a non-stick skillet.
Specialty Methods for Cooking Tips + Medallions
Enjoy a few alternatives when cooking your Tenderloin Tips and Medallions. Traditional methods are always tasty, but so are emerging methods! With each method, your steaks should be completely thawed in the refrigerator for at least 24 hours. Remove the Tips + Medallions from the refrigerator 30–40 minutes before cooking to bring to room temperature. Season to your liking; we recommend using our Kansas City Steak Original Steak Seasoning.
Sous vide cooking takes all the guesswork out of the process, delivering steaks that are cooked perfectly to your desired doneness every time. Sous vide uses a low-heat, long-time cooking process which allows for evenly cooked steaks from end to end and guarantees every bite is as tender and juicy as the first.
Note: Steaks cooked under 130°F should not be cooked longer than 2½ hours at a time due to food safety concerns.
Prepare It
- Preheat your water bath: Fill your sous vide container up with warm water and set the sous vide device to the appropriate temperature for the desired doneness. The sous vide device should be set as follows:
- Rare: 122°F
- Medium-Rare: 129°F
- Medium: 135°F
- Medium-Well: 145°F
- All our products arrive vacuum-sealed in sous-vide-ready, heat-stable packaging, allowing you to simply add them to the water bath and cook to your desired degree of doneness. However, if you have the means to repackage your steaks into sous vide heat-stable bags at home, we recommend seasoning your steaks with Kansas City Steak Original Steak Seasoning for an enhanced flavor, before cooking in the sous vide. Another option is to add fresh herbs and a Kansas City Steak Finishing Butter, along with your raw steak, into the heat-stable vacuum seal bag before sealing.
- After thawing, bringing to room temperature, seasoning, and preheating the sous vide; you're ready to start cooking.
Cook It
- Make sure the water bath has fully reached the desired temperature for cooking before adding in the Tips + Medallions. Place the packaged tenderloin pieces in the water bath and allow them to cook for the recommended amount of time, based on your desired degree of doneness.
- Rare: 45 minutes – 1 hour
- Medium-Rare: 45 minutes – 1 hour
- Medium: 45 minutes – 1 hour
- Medium-Well: 45 minutes – 1 hour
- Once your Tip + Medallion pieces are finished cooking, remove them from the sous vide and take them out of the packaging.
- Preheat a skillet over high heat for about 5 minutes (this can be done on a grill or in your kitchen). A hot skillet delivers the best sear.
- Lightly coat the bottom of your skillet with high smoke point oil such as avocado oil, canola oil, or grapeseed oil. Place your tenderloin pieces on the skillet and sear for approximately 2 minutes on each side. Sear until the steaks reach the final desired internal temperature, according to the Measuring Doneness Chart below.
- The sear will give your meat the rich golden-brown color and enhanced flavor that is typically associated with grilled steaks.
- Serve immediately. Unlike other methods of cooking steak, the low-heat and long-time cooking techniques used in sous vide do not draw the juices of the meat to the surface so additional resting time is not needed.
- We recommend adding savory flavor by topping your steak with a Kansas City Steaks Finishing Butter (even if you added butter during the sous vide).
The rich, natural flavor you receive when biting into smoked Tenderloin Tips + Medallions is unparalleled. Enjoy smoked steak pieces and cook them to your desired doneness. Smoking time varies greatly depending on the cut of meat, thickness of the cut, quality of smoker, smoke and smoke retention, wind, etc. It is best to use a meat thermometer and base doneness off internal temperature.
Note: Steaks cooked under 130°F should not be cooked longer than 2½ hours at a time due to food safety concerns.
To begin, fire up your smoker and preheat it to 225°F.
- Place your well-seasoned steak onto the grates of your smoker, close the lid, and smoke the meat until the steaks reach about 10°F below the desired internal doneness temperature (see our Measuring Doneness Chart below).
- You can check for smoking doneness by internal temperature. Temperatures are as follows:
- Rare: 115°F
- Medium-Rare: 125°F
- Medium: 135°F
- Medium-Well: 145°F
- Next, preheat a skillet over high heat (this can be done on a grill or in your kitchen). Once hot, lightly coat the bottom of your skillet with a high smoke point oil such as avocado oil, canola oil, or grapeseed oil.
- Place the steaks in the skillet and sear them for approximately 2 minutes on each side. Cook until the steaks reach approximately 5°F less than your final desired internal temperature.
- Remove steaks from the skillet and allow them to rest for 5–10 minutes, covering lightly with foil. The temperature of the meat will continue to rise about 5°F during this time (this is called "carryover cooking").
- Resting steak is important because the heat of cooking pulls the juices in the meat toward the surface; if you slice into it immediately after cooking, those flavorful juices will end up on your plate, not in your steak. Allowing your steak to rest will give the juices time to sink back in and throughout the meat, keeping it moist and flavorful.
- To check the final degree of doneness, use a meat thermometer to measure the internal temperature of your steak.
- Prior to serving, expand upon the delicious taste by topping with Kansas City Steak Finishing Butters for full flavor.
Using an Air Fryer to cook you Tips + Medallions could be by far the quickest method while still maintaining great flavor, tenderness, and juiciness!
- Preheat your air fryer. Set temperature to 400°F. Allow your air fryer to preheat for approximately 2–3 minutes.
- Place your steak pieces in the center of the air fryer and begin frying. We recommend using the grill rack option if available.
- Flip your steak pieces halfway through your cooking time, listed in the Cooking Times Chart below.
- Remove the steak from the air fryer and allow it to rest for 5 minutes, covering lightly with foil. The temperature of the steak will continue to rise about 5°F during this time (this is called "carryover cooking").
- Resting steak is important because the heat of cooking pulls the juices in the meat toward the surface; if you slice into it immediately after cooking, those flavorful juices will end up on your plate, not in your steak. Allowing your steak to rest will give the juices time to sink back in and throughout the meat, keeping it moist and flavorful.
- To check the degree of doneness, use a meat thermometer to measure the internal temperature of your steak.
Tips & Medallions Cooking Times
For maximum results, choose your desired cooking method and follow the suggested cooking times. Times are approximate. Use a meat thermometer to verify degrees of doneness.
Measuring Doneness for Tips & Medallions
Remove when your steaks are 5°F less than the temperatures listed.
The centers will continue to warm as they rest.
Tips & Medallions Recipes
Looking for a specific recipe, marinade, seasoning or rub for Tips & Medallions? Check out our most popular Tips & Medallions Recipes below or click Tips & Medallions Recipes to view our recipe library.