Beef Tenderloin Steak Recipe

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Beef Tenderloin Steak Recipe

An easy beef tenderloin steak recipe with a quick sear and oven finish for a tender, juicy steak with a perfect crust. Great for weeknights or date night.

Prep Time10

Cook Time12

Brine2

Total Time3 20

Course: Main Course

Cuisine: American

Servings:

Calories: 466kcal

Author: Krysten Wilkes & Marrekus Wilkes

Ingredients

2 Beef Tenderloin Steaks (6-8 ounces each)
1 ½ teaspoons Kosher Salt
2 tablespoons unsalted butter divided
½ tablespoon neutral oil
black pepper fresh cracked

Instructions

Preheat the Oven

Preheat your oven to 400℉.

Dry Brine the Steak

About 2 hours before cooking, remove the steak from the package and pat it dry. Season all sides with kosher salt. Place the steak on a wire rack set over a sheet pan and refrigerate uncovered for at least 1 hour or up to overnight.
Remove the steak from the refrigerator 1 hour before cooking to allow it to come to room temperature.

Sear the Steak

Heat a stainless steel or heavy-bottom, oven-safe pan over medium heat. Add the oil and butter. Pat the steak dry again, then place it in the pan.
Sear for 2 minutes, flip, and sear for another 2 minutes. Continue flipping every 1–2 minutes until a deep brown crust forms, about 6 minutes total.

Finish the Steak

Transfer the pan to the oven and cook for 4–5 minutes, or until the internal temperature reaches 125℉. (The steak will carry over cook to about 130–135℉ after resting.)
Remove from the oven, season with freshly cracked black pepper, and top with a pad of butter. Let rest before serving.

Notes

You can dry brine the steak for up to 24 hours for deeper flavor and a better crust.
Pat the steak dry before searing to help develop a flavorful, golden crust.
Use a meat thermometer for accuracy. Remove from oven at 125℉ for medium-rare and allow carryover cooking to finish it.
Let the steak rest 5–10 minutes before slicing to keep it juicy.
Finish with compound butter for extra flavor if desired.

Nutrition