Flavor explosion: elevate your steak game with our unbeatable pan-seared tenderloin steak recipe

Tenderloin steak is renowned for its exceptional tenderness and rich flavor. Pan-searing it is an art that elevates its taste even further, creating a succulent and flavorful dish that will tantalize your taste buds. In this comprehensive guide, we will unveil the secrets of preparing a pan-seared tenderloin steak that will leave you craving for more.

Choosing the Perfect Tenderloin Steak

The first step to a mouthwatering tenderloin steak is selecting a high-quality cut. Look for a steak that is at least 1 inch thick, with a good amount of marbling. Marbling is the thin streaks of fat that run through the steak, and it is what gives tenderloin its signature tenderness and flavor.

Seasoning the Steak

Once you have chosen your steak, it’s time to season it. Seasoning helps to enhance the natural flavors of the steak and create a flavorful crust. For a classic steak seasoning, simply sprinkle salt and pepper on both sides of the steak. You can also add other spices, such as garlic powder, onion powder, or paprika, to taste.

Bringing the Steak to Room Temperature

Before cooking the steak, it is important to bring it to room temperature. This allows the steak to cook more evenly and prevents it from overcooking on the outside while remaining undercooked on the inside. To bring the steak to room temperature, simply remove it from the refrigerator about 30 minutes before cooking.

Searing the Steak

Now comes the fun part: searing the steak! Heat a large skillet over medium-high heat. Add a drizzle of oil to the skillet and swirl it around to coat the bottom. Once the oil is shimmering, carefully place the steak in the skillet. Do not overcrowd the skillet, as this will prevent the steak from searing properly.

Sear the steak for 3-4 minutes per side, or until a golden-brown crust has formed. Use a meat thermometer to check the internal temperature of the steak. For a medium-rare steak, the internal temperature should be 135 degrees Fahrenheit. For a medium steak, the internal temperature should be 145 degrees Fahrenheit.

Resting the Steak

Once the steak has been seared, remove it from the skillet and let it rest for 5-10 minutes before slicing and serving. This allows the juices to redistribute throughout the steak, resulting in a more tender and flavorful bite.

Serving the Steak

Slice the steak against the grain and serve it with your favorite sides. Some classic sides for tenderloin steak include mashed potatoes, asparagus, or a simple green salad.

Tips for Pan-Searing Tenderloin Steak

• Use a heavy-bottomed skillet to ensure even heat distribution.
• Do not overcrowd the skillet, as this will prevent the steak from searing properly.
• Use a meat thermometer to check the internal temperature of the steak and ensure it is cooked to your desired doneness.
• Let the steak rest for 5-10 minutes before slicing and serving to allow the juices to redistribute.
• Experiment with different seasonings and marinades to create your own unique flavor profiles.

Quick Answers to Your FAQs

1. What is the best way to season tenderloin steak?

The best way to season tenderloin steak is with salt and pepper. You can also add other spices, such as garlic powder, onion powder, or paprika, to taste.

2. How long should I sear a tenderloin steak?

Sear the steak for 3-4 minutes per side, or until a golden-brown crust has formed.

3. What is the best way to check the doneness of a tenderloin steak?

Use a meat thermometer to check the internal temperature of the steak. For a medium-rare steak, the internal temperature should be 135 degrees Fahrenheit. For a medium steak, the internal temperature should be 145 degrees Fahrenheit.