Juicy beef tenderloin steak cooked to perfection with a seared crust and oven-roasted finish. Easy recipe for stovetop and oven cooking with butter, olive oil, and simple seasonings. Ideal for weeknight dinners, special occasions, or a quick single-serving gourmet meal.

Ingredients

½ tablespoon olive oil
1 (6-ounce) beef tenderloin steak
⅛ teaspoon kosher salt
⅛ teaspoon coarsely ground black pepper
½ tablespoon butter

Instructions

Preheat the Oven: Set oven to 400°F (200°C).
Prepare the Steak: Pat the steak dry with a paper towel. Rub both sides with salt and black pepper.
Heat the Skillet: Warm olive oil in an oven-safe skillet over medium-high heat for 30 seconds. A cast-iron skillet is recommended for best searing results.
Sear the Steak: Place the steak in the hot skillet and sear for 4 minutes per side, until a golden crust forms. Ensure the skillet is very hot before adding the steak to lock in juices.
Roast in Oven: Transfer the skillet to the preheated oven. Roast for about 5 minutes, or until desired doneness is reached:
- 125°F for rare
- 130°F for medium-rare
- 140°F for medium
Rest the Steak: Remove from oven, top with butter, and loosely cover with foil. Let rest for 5 minutes before slicing to preserve juices and flavor.

Why You’ll Love This Recipe

This beef tenderloin steak is tender, juicy, and full of flavor, with a perfect seared crust and oven-roasted finish. It’s simple enough for weeknight dinners but elegant enough for special occasions.

Tips

Dry the steak thoroughly before seasoning to achieve a better sear.
Use a meat thermometer for accurate doneness.
Let the steak rest after cooking; this helps retain juices and tenderness.

Variations and Substitutions

Butter Flavors: Try garlic-herb butter, blue cheese butter, or compound butter for extra richness.
Seasonings: Add smoked paprika, rosemary, or thyme for a flavor twist.
Alternative Cuts: Filet mignon, ribeye, or strip steak can be used instead of beef tenderloin.

FAQs

Can I cook the steak entirely on the stovetop?
Yes, but oven roasting ensures even cooking and a consistent internal temperature.

How thick should the steak be?
This recipe works best with a 1-inch thick tenderloin steak. Adjust searing and roasting time for thicker or thinner cuts.

Can I make this ahead?
Cooked steak is best served immediately. Reheating can be done gently in a low oven to maintain tenderness.

Serving

Slice the steak against the grain and serve with roasted vegetables, mashed potatoes, or a fresh salad for a complete meal.

Suggestions

Pair with a red wine, such as Cabernet Sauvignon or Merlot, to enhance the flavors.
Drizzle with pan sauce or balsamic glaze for extra richness.
Garnish with fresh herbs like parsley or thyme before serving.