How to Cook Tenderloin Steak on the Stove?

How to Cook Tenderloin Steak on the Stove?

Cooking tenderloin steak perfectly on the stove involves selecting the right cut, achieving a beautiful sear, and ensuring a perfectly cooked interior. Mastering this method requires paying close attention to temperature and timing, but it delivers restaurant-quality results in the comfort of your own kitchen, ensuring a tender and juicy steak every time.

Understanding Tenderloin Steak

Tenderloin steak, often called filet mignon, is prized for its exceptional tenderness. Located in the lumbar region of the cow, it’s a muscle that does very little work, resulting in a melt-in-your-mouth texture. Because it’s so lean, it’s crucial to cook it properly to avoid dryness.

Benefits of Stove-Top Cooking

While grilling and oven roasting are popular choices, stove-top cooking offers several advantages for tenderloin steak:

• Speed: It’s a quick cooking method, ideal for weeknight meals.
• Control: You have precise control over the heat and sear.
• Accessibility: It requires minimal equipment, making it accessible to most home cooks.
• Convenience: Easy cleanup, especially if using a cast-iron skillet.

Essential Equipment and Ingredients

Before you begin, gather the following:

• Tenderloin Steaks: About 1.5-2 inches thick, preferably from a reputable butcher.
• High-Heat Oil: Avocado oil, grapeseed oil, or clarified butter.
• Salt and Freshly Ground Black Pepper: Season generously.
• Cast Iron Skillet: Highly recommended for even heat distribution and excellent searing.
• Meat Thermometer: Crucial for accurate temperature monitoring.
• Tongs: For safely handling the steak.
• Butter (Optional): For basting during cooking.
• Aromatics (Optional): Garlic cloves, fresh thyme, or rosemary sprigs.

Step-by-Step Cooking Process

Follow these steps to achieve a perfectly cooked tenderloin steak on the stove:

1. Prepare the Steak: Pat the steaks dry with paper towels. This is critical for achieving a good sear. Season generously with salt and freshly ground black pepper on all sides. Let the steak sit at room temperature for 30-60 minutes to promote even cooking.
2. Heat the Skillet: Place a cast-iron skillet over medium-high heat. Allow it to heat up for several minutes until it’s smoking hot. A hot pan is essential for a proper sear.
3. Sear the Steak: Add the high-heat oil to the skillet. Carefully place the steaks in the hot skillet, ensuring they aren’t overcrowded. Sear for 2-3 minutes per side, until a dark golden-brown crust forms.
4. Add Aromatics (Optional): Add a knob of butter, smashed garlic cloves, and fresh herbs (thyme or rosemary) to the skillet.
5. Baste the Steak: Tilt the skillet slightly and use a spoon to continuously baste the steaks with the melted butter and aromatics. This adds flavor and helps to maintain moisture.
6. Monitor Temperature: Use a meat thermometer to monitor the internal temperature of the steaks.
   • Rare: 125-130°F (52-54°C)
   • Medium-Rare: 130-135°F (54-57°C) Recommended for tenderloin.
   • Medium: 135-145°F (57-63°C)
   • Medium-Well: 145-155°F (63-68°C)
   • Well Done: 155°F+ (68°C+) Not recommended for tenderloin as it becomes dry.
7. Rest the Steak: Remove the steaks from the skillet and place them on a cutting board. Tent loosely with foil and let them rest for 5-10 minutes. This allows the juices to redistribute, resulting in a more tender and flavorful steak.
8. Serve: Slice the steak against the grain and serve immediately.

Common Mistakes to Avoid

• Not Using a Hot Enough Pan: A properly heated pan is crucial for achieving a good sear.
• Overcrowding the Pan: Overcrowding lowers the pan’s temperature, resulting in steamed rather than seared steaks.
• Not Drying the Steak: Moisture inhibits searing. Pat the steaks dry before seasoning.
• Overcooking the Steak: Tenderloin is best served rare to medium-rare.
• Not Resting the Steak: Resting allows the juices to redistribute, resulting in a more tender and flavorful steak.
• Using Low-Quality Steak: Starting with a high-quality cut of tenderloin is essential for optimal results.

Temperature Guide

Frequently Asked Questions (FAQs)

1. Why is it important to let the steak come to room temperature before cooking?

Bringing the steak to room temperature, about 30-60 minutes, allows for more even cooking. A cold steak straight from the refrigerator will take longer to cook in the center, increasing the risk of overcooking the outer layers before the inside reaches the desired temperature. This results in a steak that is unevenly cooked and potentially dry.

2. What type of oil is best for searing tenderloin steak?

The best oils for searing are those with a high smoke point, such as avocado oil, grapeseed oil, or clarified butter. These oils can withstand high temperatures without burning, ensuring a crisp and flavorful sear. Avoid using olive oil, which has a lower smoke point and can impart a bitter flavor when heated to high temperatures.

3. How do I know when my cast iron skillet is hot enough?

A properly heated cast iron skillet is crucial for achieving a good sear. You know it’s hot enough when it begins to lightly smoke. You can also test it by flicking a few drops of water onto the surface; if they sizzle and evaporate immediately, the pan is ready. Be careful not to overheat the pan, as this can cause the oil to smoke excessively and potentially ignite.

4. Should I use butter or oil when searing tenderloin steak?

You can use either butter or oil, but each has its advantages. Oil, particularly high-smoke-point oils like avocado or grapeseed, is ideal for achieving a high-temperature sear without burning. Butter adds richness and flavor, but it can burn more easily. Some cooks prefer to use a combination of both, starting with oil for the sear and then adding butter towards the end for basting.

5. How long should I sear each side of the tenderloin steak?

The searing time depends on the thickness of the steak and the desired level of doneness. Generally, 2-3 minutes per side is sufficient for a 1.5-2 inch thick steak. However, it’s important to monitor the internal temperature with a meat thermometer to ensure accurate cooking.

6. What is the best way to check the internal temperature of the steak?

The best way to check the internal temperature is to use a digital meat thermometer. Insert the probe into the thickest part of the steak, avoiding any bones. Refer to the temperature guide to ensure the steak reaches your desired level of doneness.

7. Why is resting the steak so important?

Resting the steak, for 5-10 minutes after cooking, is crucial for allowing the juices to redistribute throughout the meat. During cooking, the muscle fibers contract, squeezing out moisture. Resting allows these fibers to relax, reabsorbing the juices, resulting in a more tender and flavorful steak.

8. How should I slice the tenderloin steak?

Always slice the tenderloin steak against the grain. This means cutting perpendicular to the direction of the muscle fibers. Slicing against the grain shortens the fibers, making the steak easier to chew and more tender.

9. What are some good side dishes to serve with tenderloin steak?

Tenderloin steak pairs well with a variety of side dishes, including:

• Mashed potatoes
• Roasted vegetables (asparagus, Brussels sprouts, carrots)
• Creamed spinach
• Garlic bread
• Salad

10. Can I use a different type of pan if I don’t have a cast iron skillet?

While a cast iron skillet is highly recommended for its excellent heat retention and even distribution, you can use other heavy-bottomed pans, such as stainless steel or a heavy-duty non-stick skillet. Avoid using thin or lightweight pans, as they can result in uneven cooking and scorching.

11. How do I prevent my steak from drying out when cooking on the stove?

To prevent your steak from drying out, avoid overcooking it. Tenderloin is best served rare to medium-rare. Basting the steak with butter and aromatics during cooking also helps to maintain moisture.

12. Can I finish the steak in the oven after searing it on the stove?

Yes, you can finish the steak in the oven after searing it on the stove, especially if it’s a thicker cut. This technique is called the “reverse sear”. After searing, transfer the steak to an oven preheated to around 350°F (175°C) and cook until it reaches your desired internal temperature.

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