Description
This Tenderloin Steak Recipe with Herb Butter offers perfectly seared, juicy beef tenderloin steaks enhanced with a flavorful homemade thyme garlic butter. The steaks are seasoned simply but generously, seared in a hot skillet with butter and oil to develop a lovely crust, then finished in the oven to your preferred doneness. Resting the steaks topped with herb butter ensures a tender, flavorful meal perfect for any steak lover.
Ingredients
Scale
For Cooking Steaks
- 4 6-ounce beef tenderloin steaks
- 1 1/2 teaspoons kosher salt
- 1 teaspoon black pepper
- 2 Tablespoons butter
- 1 Tablespoon olive oil or avocado oil
Thyme Herb Butter
- 1/4 cup butter, room temperature
- 1 clove garlic, minced
- 1 teaspoon fresh thyme, chopped
Instructions
- Make the Herb Butter: In a small bowl, mix the room temperature butter, minced garlic, and fresh thyme thoroughly. Spread this mixture into a strip about the diameter of a quarter onto a piece of wax paper. Roll it up tightly and twist the ends to seal. Refrigerate for at least 20 minutes so it firms up before using.
- Prepare the Steaks: Remove the steaks from the refrigerator about an hour before cooking to bring them to room temperature, which ensures even cooking inside.
- Preheat Oven: Set your oven to 400°F (204°C) so it’s ready for finishing the steaks after searing.
- Season the Steaks: Pat the steaks dry with paper towels to encourage a good sear. Generously season both sides with kosher salt and black pepper, pressing the seasonings into the meat to adhere well.
- Sear the Steaks: Heat a cast-iron or heavy skillet over medium-high to high heat. Add butter and olive or avocado oil to the pan. Place the steaks in the hot skillet and sear for 2-3 minutes per side without moving them. Spoon some of the melted butter over the steaks as they cook for extra flavor and moisture.
- Finish in Oven: Insert an oven-safe thermometer probe into one of the steaks and set an alarm for your desired internal temperature (see cooking chart in notes). Transfer the skillet to the preheated oven and bake the steaks for 6 to 10 minutes depending on thickness and doneness preference, monitoring the temperature closely. Avoid cooking beyond medium.
- Rest and Serve: Once the steaks reach the set temperature, remove them from the oven. Top each steak with slices of the chilled herb butter, cover loosely with foil, and let them rest for 10 minutes. This resting period allows juices to redistribute and the butter to melt into the meat, enhancing flavor and tenderness.
Notes
- Steaks: Use high-quality beef tenderloin steaks about 6 ounces each for best results.
- Equipment Needed: Cast-iron or heavy skillet, oven-safe thermometer, wax paper for herb butter.
- Steak Temperature: Use an oven-safe probe thermometer to monitor steak doneness for precision.
- Resting Steaks: Steaks continue to cook slightly while resting; removing a steak early prevents overcooking. If one steak finishes earlier, remove it to rest separately.
- Cooking Chart:
Rare: 120-125°F (about 4 minutes in oven)
Medium Rare: 130-135°F (about 5-6 minutes)
Medium: 140-145°F (about 6-7 minutes)
Medium Well: 150-155°F (about 8-9 minutes)
Well Done: 160°F (about 10 minutes)
Nutrition
- Serving Size: 1 steak with herb butter
- Calories: 420
- Sugar: 0.5g
- Sodium: 620mg
- Fat: 32g
- Saturated Fat: 14g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0.1g
- Protein: 34g
- Cholesterol: 110mg
