How to Cook Tenderloin Steak Perfectly Every Time

Norah Kay

Learn how to cook tenderloin steak at home with a restaurant-style sear and juicy center. This simple method uses high heat, basic seasoning, and a quick butter baste so you can make perfectly cooked tenderloin steak every time.

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Prep Time 10

Cook Time 10

Bring to room temperature 30

Total Time 50

Course Main Course

Cuisine American, Steakhouse

Servings 2

Calories 540 kcal

Equipment

Tongs
Instant-read meat thermometer
Small heatproof spoon (for basting)
Cutting board
Sharp chef’s knife
Small mixing bowl or shallow dish (for seasoning)
Paper towels
Aluminum foil

Ingredients

Ingredient Group 1

2 beef tenderloin steaks about 1 inch thick
1 –2 tablespoons olive oil plus a little extra if needed
1 –1½ teaspoons kosher salt divided between both steaks
¾ teaspoon freshly ground black pepper

Ingredient Group 2

Optional Butter Baste
2 tablespoons unsalted butter
2 –3 garlic cloves lightly crushed
2 –3 sprigs fresh thyme or rosemary

Ingredient Group 3

To Serve Optional
Flaky sea salt
Fresh parsley thyme, or rosemary, chopped
Lemon wedge or simple pan juices if desired

Instructions

Bring steaks to room temperature

Remove the steaks from the fridge about 30 minutes before cooking. Pat them dry with paper towels to remove excess moisture.

Season the steaks

Rub the steaks lightly with olive oil. Season both sides generously with kosher salt and black pepper. Set aside while you heat the pan.

Preheat the pan

Place a heavy-bottomed skillet or cast-iron pan over medium-high heat. When hot, add just enough olive oil to lightly coat the bottom of the pan. The oil should shimmer but not smoke.

Sear the first side

Carefully lay the steaks in the hot pan. You should hear a strong sizzle. Cook for 3–4 minutes without moving the steaks so a deep brown crust can form.

Flip and add butter & aromatics (optional)

Flip the steaks with tongs. Add the butter, crushed garlic, and fresh herbs to the pan. As the butter melts and foams, tilt the pan and spoon the butter over the steaks for 1–2 minutes.

Cook to desired doneness

Continue cooking the second side for another 3–4 minutes for medium-rare, or until the steaks reach your preferred doneness:

Rare: 120–125°F (49–52°C)

Medium-rare: 130–135°F (54–57°C)

Medium: 135–145°F (57–63°C)

Use an instant-read thermometer in the center of the steak for best accuracy.
Rest the steaks
Transfer the steaks to a warm plate or cutting board. Tent loosely with foil and let rest for 5–10 minutes so the juices redistribute.
Slice and serve
Slice against the grain into thick medallions or serve whole. Spoon any pan juices over the top, finish with flaky sea salt and fresh herbs, and serve right away.

Nutrition (Per Serving – Estimated)

Calories: ~540
Protein: ~40 g
Fat: ~42 g
Carbohydrates: 0 g
Fiber: 0 g
Sugar: 0 g
Saturated Fat: ~18 g
Cholesterol: ~145 mg
Sodium: depends heavily on how much salt you use, but estimate ~800–900 mg
Nutrition values are estimates only and will vary based on the exact size of the steaks, how much oil and butter you use, and how generously you season with salt.

Notes

Don’t overcrowd the pan.

If your skillet is small, cook the steaks one at a time so they sear instead of steam.

For thicker steaks (1½–2 inches), sear as directed, then transfer the pan to a 375°F (190°C) oven and finish until they reach your target temperature.

Grill option:

Grill over high heat for 4–5 minutes per side for medium-rare, adjusting by thickness, then rest as above.

Serving Ideas:

Pair with mashed potatoes, roasted vegetables, or a simple green salad for a complete steakhouse-style dinner.

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