Go Back
Thick grilled tenderloin steak with a dark peppered crust, similar to the pan-seared filet mignon in this recipe
Chef Emma

Pan-Seared Tenderloin Steak with Garlic-Thyme Butter

Thick beef tenderloin steaks seared hard in a cast iron skillet, basted with garlic-thyme butter and finished in a 400°F oven for a deep crust and an evenly cooked center. 4 steaks, about 30 minutes.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 steaks
Course: Main Course
Cuisine: American
Calories: 470
Ingredients Equipment Method Notes

Ingredients
  

  • 4 beef tenderloin steaks (filet mignon) 7 to 8 oz / 200 to 225 g each, 1½ to 2 inches thick
  • 1½ tsp kosher salt Diamond Crystal; ¾ tsp if using Morton or table salt
  • 1 tsp coarsely ground black pepper
  • 1 tbsp neutral oil avocado, canola or grapeseed
  • 3 tbsp unsalted butter 42 g
  • 3 cloves garlic lightly smashed in their skins
  • 4 sprigs fresh thyme or 2 small rosemary sprigs
  • flaky salt to finish, optional

Equipment

  • 10- or 12-inch oven-safe cast iron skillet
  • Instant-read thermometer
  • Tongs and a large spoon
  • Cotton kitchen twine (optional)

Method
 

  1. If you have time, salt the steaks 45 minutes to 24 hours ahead and refrigerate them uncovered on a rack. Take them out 20 to 30 minutes before cooking. Tie each steak around the middle with twine if it is uneven.
  2. Heat the oven to 400°F (205°C) with a rack in the middle. Pat the steaks very dry, salt them now if you did not salt ahead, and season with the pepper.
  3. Heat the skillet over medium-high heat for 3 to 4 minutes, add the oil and heat until it shimmers and just begins to smoke.
  4. Add the steaks with space between them and sear without moving for 2½ to 3 minutes, until deeply browned. Flip and sear 2 minutes more, then hold each steak on its edge with tongs for 20 to 30 seconds to brown the sides.
  5. Lower the heat to medium, add the butter, garlic and thyme, tilt the pan and spoon the foaming butter over the steaks for 30 to 45 seconds.
  6. Move the skillet to the oven and cook 5 to 10 minutes, checking from 4 minutes, until the center reads 125°F (52°C) for medium-rare or 135°F (57°C) for medium. For the USDA guidance, cook to 145°F (63°C).
  7. Transfer the steaks to a warm plate, spoon the pan butter over and rest 5 minutes (at least 3). Remove the twine, sprinkle with flaky salt and serve.

Notes

Times are for 1½- to 2-inch steaks; see the time chart in the post for other thicknesses. USDA guidance for whole beef cuts is 145°F (63°C) with a 3-minute rest; rare, medium-rare and medium are below it, and mechanically tenderized steaks should always reach 145°F. Refrigerate leftovers within 2 hours and eat within 3 to 4 days. Calories are an estimate per steak from USDA FoodData Central values for raw trimmed beef tenderloin, oil, butter, garlic and thyme, counting all of the fat.