How to Cook Tips + Medallions

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
• Repackage your tips or medallions into sous vide heat-stable bags. 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.

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.