If you’re craving a steak dinner that feels restaurant-quality but comes together in less than 30 minutes, then this Herb Butter Tenderloin Steak Recipe is exactly what you need. I absolutely love how this recipe balances juicy, perfectly cooked tenderloin steaks with the rich, aromatic herb butter that melts gloriously over the top. Trust me, once you try this, you’ll never go back to plain old steak again!
Why You’ll Love This Recipe
- Perfectly Juicy Steaks: Cooking the tenderloin to room temp before searing gives you a steak that’s tender and evenly cooked.
- Flavor-Packed Herb Butter: The fresh thyme and garlic butter adds savory richness that melts into every bite.
- Simple Yet Elegant: With just a few ingredients, it’s easy to make but feels incredibly fancy.
- Great for Any Occasion: Whether it’s a weeknight treat or a special dinner, this recipe fits the bill.
Ingredients You’ll Need
The magic of this Herb Butter Tenderloin Steak Recipe really comes from using quality ingredients that complement each other perfectly—fresh herbs, good butter, and top-notch steaks. A quick tip: choose tenderloin steaks that are at least an inch thick so you get that beautiful crust without overcooking.
- Beef tenderloin steaks: Look for fresh cuts with nice marbling for that tender, juicy finish.
- Kosher salt: It seasons evenly and helps create that delicious crust.
- Black pepper: Freshly cracked is best for a robust flavor.
- Butter: Use unsalted and room temperature for mixing the herb butter and searing.
- Olive oil or avocado oil: Great for high-heat searing without burning.
- Garlic clove: Fresh, finely minced for the herb butter to brighten the flavor.
- Fresh thyme: The star herb here—adds a lovely earthy note.
Variations
I love keeping this Herb Butter Tenderloin Steak Recipe simple, but there are some fun ways you can tweak it to suit your tastes or what you have on hand. Don’t be afraid to make it your own!
- Herb Swaps: Instead of thyme, I sometimes use rosemary or a mix of parsley and chives—that fresh herbal flavor is always fantastic.
- Spice it Up: If you like a little heat, add some crushed red pepper flakes to the herb butter for a subtle kick.
- Dairy-Free Option: Substitute the butter with a high-quality plant-based spread and swap olive oil for avocado oil for a dairy-free version that still sears beautifully.
- Make it a Garlic Butter Steak: Just ramp up the garlic in the butter for that bold, savory punch that garlic lovers go crazy for.
How to Make Herb Butter Tenderloin Steak Recipe
Step 1: Whip Up the Herb Butter
Start by mixing the room temperature butter with finely minced garlic and fresh thyme leaves. This is where the magic begins—the butter softens and picks up those herbaceous, garlicky notes that will make your steaks sing. Once combined, spread the mixture onto a piece of wax paper the size of a quarter, roll it up like a little candy, and twist the ends. Pop it in the fridge for at least 20 minutes so it firms up and is ready to melt perfectly on your steak later.
Step 2: Prep Your Steaks Right
This is a key step I can’t stress enough: take your steaks out of the fridge about an hour before cooking so they come to room temperature. This helps them cook evenly inside without the outside getting too done. Then, pat them dry with a paper towel—dry steaks sear way better and get that gorgeous crust everyone loves. Season both sides generously with kosher salt and freshly cracked black pepper, and press it in gently so it sticks well.
Step 3: Sear on the Stove
Heat a cast-iron or heavy skillet over medium-high to high heat—get it smoking hot! Add your butter and olive or avocado oil. When the butter foams and the oil shimmers, lay down your steaks. Sear for 2-3 minutes per side, spooning that buttery oil over them as they cook. This basting infuses the steaks with extra flavor and helps create a luscious crust.
Step 4: Finish in the Oven
Preheat your oven to 400°F (200°C). After searing, pop the skillet in the oven with an oven-safe thermometer inserted into one of the steaks (if you have one). Set an alarm for your desired doneness—the temperature will continue rising about 3-5 degrees while resting, so keep that in mind. Typically, this takes 6-10 minutes depending on thickness and how you like your steak. I usually aim for medium rare to medium for the best tenderness and flavor.
Step 5: Rest and Top with Herb Butter
Once out of the oven, rest your steaks under foil for about 10 minutes. This step is non-negotiable—it lets the juices redistribute so your steak stays moist. While resting, slice some lovely rounds from your chilled herb butter log and place them on top of the steaks so the butter melts in beautifully. This final flourish really brings the flavors home.
Pro Tips for Making Herb Butter Tenderloin Steak Recipe
- Room Temperature Steaks: I learned the hard way that cooking cold steaks leads to uneven cooking, so take them out an hour before cooking.
- Pat Dry for Crust: Moisture is steak’s enemy when searing—always pat dry for that golden crust you’re craving.
- Use a Thermometer: The oven finishing can be tricky; an instant-read or oven-safe thermometer is your best friend to nail the perfect doneness.
- Resting is Key: Don’t skip resting—it’s the secret to juicy, flavorful steaks instead of dry or tough bites.
How to Serve Herb Butter Tenderloin Steak Recipe
Garnishes
I like to finish my steaks with a few extra sprigs of fresh thyme on top for a pop of color and aroma. Sometimes I add a light sprinkle of flaky sea salt right before serving to enhance the crust’s crunch and flavor. Those tiny touches make it feel extra special.
Side Dishes
My go-to sides are roasted garlic mashed potatoes and crisp, garlicky green beans. The creamy texture of the potatoes pairs so well with the tender steak and melting herb butter. For something lighter, a fresh arugula salad with lemon vinaigrette adds a nice peppery bite that cuts through the richness.
Creative Ways to Present
For special dinners, I like to slice the steaks against the grain and fan them out on the plate with a dollop of herb butter melting on top. Nestling the roasted veggies around it and a drizzle of balsamic reduction creates an elegant look that always impresses guests without fuss.
Make Ahead and Storage
Storing Leftovers
Leftover steak? I always wrap mine tightly in aluminum foil or airtight containers and refrigerate. The herb butter slows drying out, so the next day the steak still tastes delicious cold or reheated.
Freezing
Personally, I prefer fresh steaks for best texture, but if you have leftovers and want to freeze, wrap them tightly in plastic wrap and foil to prevent freezer burn. Thaw in the fridge overnight before reheating gently.
Reheating
To reheat without drying out, I use a low oven (about 250°F) and warm the steak slowly on a baking sheet, topped with a slice of herb butter to keep it moist. This keeps the steak tender and flavorful instead of overcooked.
FAQs
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Can I use a different cut of steak for this Herb Butter Tenderloin Steak Recipe?
Absolutely! While tenderloin is prized for its tenderness, you can use ribeye or strip steaks too. Just remember to adjust cooking times since different cuts have varying thickness and fat content. The herb butter will enhance any cut beautifully.
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How do I know when my steak is cooked perfectly?
The best way is to use a meat thermometer. For medium-rare, aim for 130-135°F before resting. Also, learn the touch test or look for a browned crust with a slightly springy center. Resting will bring the temperature up a few degrees to perfect doneness.
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Can I make the herb butter ahead of time?
Yes! You can make the herb butter a day or two ahead and keep it wrapped in the fridge. This makes dinnertime a breeze and the flavors actually have more time to meld.
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What if I don’t have an oven-safe thermometer?
No worries! You can use an instant-read thermometer after pulling the pan from the oven, or rely on timing and feel with experience. Just make sure to rest the steaks well before slicing.
Final Thoughts
This Herb Butter Tenderloin Steak Recipe has become one of my all-time favorites because it feels indulgent yet is so straightforward to make. I love sharing it with friends and family because you get that perfect steakhouse experience right at home. Once you try it, I have a feeling it’ll be your go-to recipe whenever you want to impress without stress—give it a whirl and enjoy every luscious bite!
Print
Herb Butter Tenderloin Steak Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
This Tenderloin Steak Recipe with Herb Butter offers a succulent and perfectly cooked beef tenderloin steak enhanced by a flavorful homemade thyme garlic butter. The steaks are seared to develop a beautiful crust and finished in the oven to reach the ideal internal temperature, then topped with rich herb butter that melts wonderfully, creating an elegant and delicious meal.
Ingredients
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 Herb Butter: In a small bowl, mix the room temperature butter with minced garlic and fresh chopped thyme until well combined. Spread the mixture into a quarter-inch-wide strip on a piece of wax paper, then roll it up and twist the ends to form a log. Refrigerate for at least 20 minutes to firm up before using.
- Prepare Steaks: Remove the steaks from the refrigerator about an hour before cooking to allow them to come to room temperature for even cooking throughout. Preheat the oven to 400°F (204°C).
- Season Steaks: Pat steaks dry with paper towels to promote a good crust formation. Season both sides generously with kosher salt and black pepper, pressing the seasoning into the meat if necessary.
- Sear Steaks: Heat a cast-iron or heavy skillet over medium-high to high heat. Add butter and olive or avocado oil. Once hot, add the steaks and sear them for 2-3 minutes on each side, spooning the melted butter continuously over the steaks to baste and enhance flavor.
- Oven Finish: Insert an oven-safe thermometer into one of the steaks and set the alarm to notify you at your desired temperature (keeping in mind that steaks will rise 3-5°F as they rest). Transfer the skillet to the preheated oven and bake for about 6-10 minutes depending on thickness and doneness preference. Avoid cooking over medium doneness for best results.
- Rest and Serve: Remove the steaks from the oven and top each with slices of the prepared herb butter. Tent loosely with aluminum foil and let rest for 10 minutes to allow juices to redistribute and the butter to melt into the steak before serving.
Notes
- Steaks: Bringing the steaks to room temperature enhances even cooking.
- Equipment Needed: Cast-iron or heavy skillet, oven-safe thermometer, wax paper for herb butter.
- Temperature Guide: Use an instant-read or oven-safe thermometer to ensure perfect doneness.
- Resting Steaks: Remove steaks from the oven slightly before reaching target temperature as residual heat will continue to cook them.
- Cooking Chart: Rare: 120-125°F (~4 min oven time); Medium Rare: 130-135°F (~5-6 min); Medium: 140-145°F (~6-7 min); Medium Well: 150-155°F (~8-9 min); Well Done: 160°F (~10 min).
Nutrition
- Serving Size: 1 steak with herb butter (including cooking fat)
- Calories: 450 kcal
- Sugar: 0.3 g
- Sodium: 550 mg
- Fat: 35 g
- Saturated Fat: 14 g
- Unsaturated Fat: 18 g
- Trans Fat: 0.2 g
- Carbohydrates: 1 g
- Fiber: 0.1 g
- Protein: 32 g
- Cholesterol: 110 mg
