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
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 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
