If you’re a steak lover, you know that nothing beats a perfectly cooked tenderloin steak. Juicy center, golden crust, all the flavor. Learning how to cook tenderloin steak at home is a skill every meat lover should have in their back pocket.

Tenderloin has a reputation for being a little fussy, but it really comes down to three things: good ingredients, high heat, and not rushing the process. With the right technique and a bit of practice, you can make restaurant-quality tenderloin steak in your own kitchen.

In this post, you’ll learn:

Easy sauces and toppings that make it feel special

How to choose and prep tenderloin steak

Exactly how to cook tenderloin on the stove (plus a grilling option)

How to know when your steak is done

The right way to rest, slice, and serve

Ingredients You’ll Need

A great steak dinner starts with simple, good ingredients. You don’t need much, but quality really shows here.

Steak

2 tenderloin steaks, about 1 inch thick

Look for bright red meat with fine marbling

If you can, choose Prime, grass-fed, or American Wagyu for extra tenderness and flavor

Seasoning

Salt (preferably kosher or sea salt)

Freshly ground black pepper

That’s it for the base. Simple seasoning lets the natural flavor of the steak shine.

For cooking

Olive Oil

(or another high-heat oil you like)

Optional Ingredients

Use these if you want to dress things up a bit:

• 2–3 garlic cloves, lightly crushed
• 2–3 tablespoons butter
• Fresh thyme, rosemary, or parsley

These extras are perfect for basting the steak in the pan and adding a buttery, aromatic finish.

Step One: Prep Your Tenderloin Steak

Choosing the Right Cooking Equipment

Tenderloin steak does best with high, direct heat. You can cook it either on the stove or on the grill.

For stove-top cooking

Choose:

• A heavy-bottomed skillet or
• A cast-iron pan

Why it matters:

• Heavy pans hold heat well and cook the steak more evenly.
• Cast iron is especially great because you can sear on the stove and finish in the oven if needed.

For grilling

If you prefer that smoky, grilled flavor:

• Make sure the grill grates are clean
• Preheat to high heat (you want the grill very hot before the steak goes on)

Charcoal grills add smokiness, while gas grills give you more control. Both work well for tenderloin.

How to Cook Your Tenderloin Steak on the Stove

This method gives you a deep, flavorful crust and a tender, juicy center.

Tent loosely with foil and let them rest (details below).

Preheat the pan

Place your skillet over medium-high heat.

Let it heat for a few minutes until it’s very hot.

Add a thin layer of olive oil to coat the bottom.

Add the steaks

When the oil is shimmering (but not smoking), carefully lay the steaks in the pan.

You should hear an immediate sizzle.

Sear without moving

Let the steaks cook 3–4 minutes on the first side without touching them.

This undisturbed sear builds that beautiful brown crust.

Flip the steak

Use tongs to flip the steak.

If it resists or sticks, give it another 30 seconds. When a crust has formed, it will release easily.

Add butter and aromatics (optional but amazing)

Reduce heat slightly.

Add butter, crushed garlic, and herbs to the pan.

Tilt the pan and use a spoon to baste the steak with the melted butter for extra flavor.

Cook to your desired doneness
For a 1-inch tenderloin, approximate times after the flip:

• Medium-rare: 3–4 minutes
• Medium: 4–5 minutes
• Well done: 6–7 minutes (though tenderloin is best kept on the medium-rare to medium side)

For accuracy, use a meat thermometer inserted into the thickest part:

Rare: 120–125°F

Medium-rare: 130–135°F

Medium: 135–145°F

Medium-well: 145–150°F

Transfer to rest

Move the steaks to a warm plate or cutting board.

How to Grill Tenderloin Steak

If you love grill marks and a hint of smoke, this method is for you.

Use a thermometer if you have one, then transfer the steaks to a plate and let them rest.

Preheat the grill

Heat your grill to high. You want it hot enough that you can only hold your hand above the grates for 1–2 seconds.

Oil and season

Brush the steaks lightly with olive oil if you didn’t already.

Season with salt and pepper.

Grill the steaks

Place steaks on the hottest part of the grill.

Close the lid and cook 4–5 minutes per side for medium-rare, depending on thickness.

For medium, aim for about 6–7 minutes per side.

For well done, around 8–9 minutes per side.

Avoid pressing or flipping too often

Don’t press the steak with a spatula; it squeezes out the juices.

Flip only once if possible.

Optional flavor boost

If using charcoal, you can add wood chips or herbs to the coals for subtle extra flavor.

Check doneness and rest

Why Resting Your Steak Matters

Resting is the quiet little step that makes a huge difference.

While the steak cooks, the juices are pushed toward the outside. If you cut into it right away, those juices run straight onto your cutting board.

To rest properly:

1. Remove from heat
   • Place the cooked steak on a warm plate or cutting board.
2. Tent loosely with foil
   • Cover lightly so it stays warm but doesn’t steam and soften the crust.
3. Rest for 5–10 minutes
   • Thinner steaks: closer to 5 minutes
   • Thicker steaks: closer to 10 minutes

This short pause lets the juices redistribute so every bite is moist and flavorful.

How to Slice and Serve Tenderloin Steak

Once your steak has rested, you’re ready for the final steps.

Slice against the grain

• Look for the direction of the muscle fibers (they run in lines).
• Slice across those lines, not with them.
• This shortens the fibers and makes each bite more tender.

You can serve the steaks whole or sliced into thick medallions.

Serving ideas

Serve your tenderloin steak with:

• Garlic mashed potatoes or creamy polenta
• Roasted asparagus, green beans, or Brussels sprouts
• A simple green salad with vinaigrette

Finish with:

A spoonful of pan juices or melted compound butter

A sprinkle of flaky sea salt

A few sprigs of fresh herbs

Easy Ways to Add Extra Flavor

Tenderloin has a mild, buttery flavor that pairs well with both simple and bold toppings.

Try one of these:

• Garlic herb butter
  • Mix softened butter with minced garlic, chopped parsley or thyme, salt, and pepper.
  • Place a small pat on the hot steak right before serving.
• Blue cheese butter
  • Combine softened butter with crumbled blue cheese and chives.
  • Adds a creamy, tangy kick.
• Balsamic drizzle
  • Reduce balsamic vinegar in a small pan until slightly syrupy.
  • Drizzle lightly over the sliced steak.
• Smoky seasoning
  • A pinch of smoked paprika, sea salt, and black pepper can add a warm, smoky note without overpowering the meat.

Use these add-ons to match your mood or the rest of your menu.

Troubleshooting Common Steak Mistakes

If your steak hasn’t been turning out the way you hoped, one of these might be the culprit:

• Uneven cooking
  • Likely from cooking straight from the fridge.
  • Fix: Always let steaks sit at room temperature for about 30 minutes.
• Weak crust, pale color
  • The pan or grill wasn’t hot enough.
  • Fix: Preheat longer and make sure the surface is very hot before adding the steak.
• Steak sticking to the pan or grill
  • It hasn’t developed a crust yet.
  • Fix: Give it another minute or so. Once a crust forms, it will release more easily.
• Too salty or overpowering seasoning
  • Over-seasoning can hide the flavor of the meat.
  • Fix: Stick with salt and pepper, and taste before adding extra blends.
• Dry steak
  • Often from overcooking or skipping the resting step.
  • Fix: Use a thermometer and always rest your steak.

Pairing Wine with Tenderloin Steak

A good glass of wine can turn your steak dinner into a little occasion.

Some classic pairings:

Cabernet Sauvignon

Deep fruit flavors, structured, and great with richer cuts of beef.

Merlot

Softer and smoother, with a subtle sweetness that plays nicely with the savory steak.

Shiraz

Often has peppery notes that echo the seasoning on your steak.

Choose your wine based on how you’ve seasoned and served the steak. Bold sauces and blue cheese pair well with bigger wines, while simpler preparations can match nicely with softer reds.

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Conquer the Grill: How to Grill Filet Mignon Perfectly Every Time

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