I have been dying to share this recipe with you! Steak is one of my very favorite foods! I get serious cravings weekly! Especially in the winter when it is harder to crank up the grill and make myself a steak. My winter weather steak deprivation problems have been solved with this steak!
This is the way that many restaurants prepare their steaks! The results are perfect every time! The steak is seared at a high temperature to lock in all of the juices. Then it’s baked at a high temperature for a few minutes to finish cooking it. Did I already say that the steak is perfect every time?
A few people in my family have a little inside joke about “baked” steak. I have one brother and sister in law who get very anxious about baked steak. Trust me, if you use this method you will LOVE it!
I have used this method to make filet mignon steaks and tenderloins. Both are fantastic although I prefer a tenderloin! It’s easy to adjust the doneness of your steak too. This was my medium well steak. Justin’s was medium rare!
Last Friday I explained my Valentines Day situation to you. Since I knew I wouldn’t be able to celebrate Valentines Day with Justin I decided to make him a Valentines Day lunch, only it wasn’t Valentines Day! I say forget the restaurant reservations this year, stay home and make this steak! It’s simple, so amazingly flavorful and much less expensive than eating out!
- 4 Tenderloin Steaks
- freshly ground pepper
- Kosher salt
- 1 T. butter
- 1-2 T. olive oil
- HERBED BUTTER:
- ¼ c. butter, softened
- 1 clove garlic
- 1 tsp. fresh Thyme
- HERBED BUTTER:
- Mix softened butter, minced garlic and Thyme together. Shape into a log on a piece of waxed paper. Roll ends tightly and refrigerate until firm.
- Generously, very generously, season both sides of steaks with Kosher salt and pepper. Let steaks sit at room temperature for about an hour before cooking.
- Preheat oven to 400 degrees.
- Heat a heavy duty, deep pan to almost high heat. Add olive oil and Tablespoon of butter. Seer steaks in hot pan on both sides until a nice crust is formed. About 1-2 minutes per side. I like to off set the lid on the pan while the steaks are searing to keep the oil splatters to a minimum.
- Remove seared steaks from heat and set the lid on pan. Put the pan in the oven and bake for about 4-6 minutes. Depending on desired doneness and thickness of steak.
- Spoon juices from the bottom of the pan over the steaks.
- Let steaks rest for 10 minutes.
- Serve with sliced pat of herbed butter.
- Garnish with additional thyme if desired.