What To Know
- Pan-searing is an exceptional technique that allows you to achieve a perfectly cooked steak with a tantalizing crust and a melt-in-your-mouth interior.
- Place the steak in the hot pan and sear for 2-3 minutes per side, or until a golden-brown crust forms.
- Before serving, you can enhance the flavor of the steak with a compound butter or a simple sauce.
The tenderloin, the most tender cut of beef, deserves nothing less than the utmost care and precision when cooked. Pan-searing is an exceptional technique that allows you to achieve a perfectly cooked steak with a tantalizing crust and a melt-in-your-mouth interior. This comprehensive guide will empower you with the knowledge and techniques necessary to master the art of pan-searing tenderloin steak.
Selecting the Perfect Tenderloin Steak
The quality of the steak is paramount. Look for a tenderloin steak that is at least 1 inch thick, well-marbled, and has a deep red color. Avoid steaks with excessive fat or sinew.
Preparing the Steak
Before cooking, remove the steak from the refrigerator and allow it to come to room temperature for about 30 minutes. This will ensure even cooking. Generously season the steak with salt and pepper on all sides.
Choosing the Right Pan
A cast-iron skillet or heavy-bottomed stainless steel pan is ideal for pan-searing. These pans retain heat well, ensuring an even sear.
Heating the Pan
Heat the pan over medium-high heat. Add a generous amount of high smoke point oil, such as grapeseed or canola oil. The oil should shimmer when the pan is hot enough.
Searing the Steak
Place the steak in the hot pan and sear for 2-3 minutes per side, or until a golden-brown crust forms. Use tongs to turn the steak to prevent tearing.
Cooking to Desired Doneness
After searing, reduce the heat to medium-low and continue cooking the steak to your desired doneness. The internal temperature should be:
- Rare: 125-130°F
- Medium-rare: 130-135°F
- Medium: 135-140°F
- Medium-well: 140-145°F
- Well-done: 145°F and above
Resting the Steak
Once the steak is cooked to your desired doneness, remove it from the pan and let it rest for 5-10 minutes before slicing and serving. This allows the juices to redistribute, resulting in a more tender and flavorful steak.
Finishing the Steak
Before serving, you can enhance the flavor of the steak with a compound butter or a simple sauce.
The Perfect Pan-Seared Tenderloin Steak: A Culinary Symphony
A perfectly pan-seared tenderloin steak is a culinary masterpiece that combines tenderness, flavor, and visual appeal. By following these steps, you can elevate your steak game and impress your dinner guests with a dish that is both delicious and unforgettable.
Questions You May Have
- How do I know when the steak is cooked to my desired doneness?
Use a meat thermometer to measure the internal temperature of the steak.
- Can I use a different type of oil for searing?
Yes, you can use other high smoke point oils, such as avocado oil or ghee.
- How can I prevent the steak from sticking to the pan?
Ensure the pan is hot enough before adding the steak and use a generous amount of oil.
- What is a compound butter?
A compound butter is a mixture of butter and other ingredients, such as herbs, spices, or garlic.
- How long should I rest the steak?
Rest the steak for 5-10 minutes before slicing and serving to allow the juices to redistribute.
