A tender and juicy beef tenderloin steak is quickly seared in a skillet, then transferred to the oven to finish cooking. A gourmet meal at home ready in under 30 minutes.
In a small oven-safe skillet over medium-high heat, heat oil for 30 seconds. Pat the steak dry with a paper towel and sprinkle both sides of the beef with salt and pepper.
Place beef in the skillet and sear on both sides, about 4 minutes per side.
Transfer steak (still in the skillet) to the oven and bake for 5 minutes.
Remove steak when a meat thermometer inserted in the center reads 125°F (for rare), 130°F (for medium-rare), 140°F (for medium).
Add butter to the top of the steak and cover with aluminum foil. Let steak rest for 5 minutes before cutting.
Notes
Expert Tips
Room Temperature Steak: For even cooking, let your steak sit at room temperature for about 30 minutes before you start the cooking process.
Skillet Choice: A cast-iron skillet is highly recommended for its excellent heat retention, ensuring a consistent cooking temperature.
Preheat for Searing: A hot cast-iron skillet is crucial for achieving that perfect, flavorful sear on your beef tenderloin.
Even Seasoning: Distribute salt and black pepper uniformly across the steak's surface for balanced flavor.
Doneness Indicator: To avoid overcooking, use a meat thermometer. Aim for internal temperatures of 125°F for rare, 130°F for medium-rare, and 140°F for medium.
Resting Phase: Allow the steak to rest post-cooking to lock in its juices, making it more tender and flavorful.