Instructions

1. Place the beef loin on a plate and let it sit at room temperature for an hour before you cook it on your barbecue grill. Salt it liberally while it reaches a consistent temperature; salt helps tenderize the meat.

2. Truss the loin -- a fancy way of saying tie it up with butcher’s twine about every 3 inches. Do so to help the loin keep its shape while it cooks and preserve its juices. Trussing also helps reduce flare-ups, especially from fattier cuts of meat.

3. Create two heating zones in your grill, one for direct heat and one for indirect heat. Stack charcoal on one side of your grill for direct heat and no charcoal on the other side for indirect heat. The latter is the better place for a beef loin because it cooks slowly and more evenly here. Try to attain a temperature of about 225 degrees in this zone.

4. Brush the beef loin with olive oil. Sprinkle it with pepper and garlic powder. Set the beef on the hotter side of the grill and brown it on all sides for just a few minutes, turning it with tongs until it forms an even, brown crust.

5. Insert an oven-safe thermometer into the thickest region of the beef loin. Move the loin to the cooler side of the grill and close the cover.

6. Remove the beef loin from the grill when it reaches 125 degrees -- right in between the state of rare and medium rare. The meat will continue to cook -- and rise in temperature -- as you let it sit under an umbrella of aluminum foil. Cut the twine, slice the loin and serve.