Pan-Seared Beef Tenderloin Steak with Lemon Thyme Butter
This is a guide on how to perfectly pan-sear beef tenderloin steak with lemon thyme butter. Learn the best temperature for your steak, what type of pan to use, and step-by-step instructions for the perfect steak dinner.
Ingredients
Lemon Thyme Butter
- 1/2 cup unsalted butter softened
- 2 garlic cloves minced
- 1 tbsp freshly chopped thyme leaves
- 1 tbsp minced chives
- Zest of 1 lemon
- 1/4 tsp Sea salt
- 1/4 tsp Black Pepper
Steaks
- 2 beef tenderloin steaks good quality steaks (preferably Angus beef)
- kosher salt
- freshly cracked pepper
- 1 tbsp olive oil or high-heat oil
- 1 tbsp butter
Instructions
- Make the Lemon Thyme Butter
- In a medium bowl, combine the butter, garlic, thyme, chives, lemon zest, sea salt and black pepper.
- Spoon onto parchment paper and roll into a log. Twist the ends and refrigerate for 20 minutes. The remaining Lemon Thyme Butter can be stored in an air-tight container or wrapped in foil in the fridge or freezer.
Cook the Steaks
- Set the steaks out at room temperature for 1 hour before cooking.
- Preheat the oven to 400ºF. Preheat the cast iron pan to medium-high heat.
- Pat the steaks dry with a paper towel and season the steaks on both sides with salt and pepper.
- Add the olive oil and butter. Once melted and the pan is hot (test it by flicking water onto the pan and watch that it sizzles), sear the steaks for 2 minutes per side, or until nicely browned. Spoon the butter over the steaks as they cook.
- Transfer the cast iron pan to the preheated oven and continue to cook until your desired doneness is reached (about 4- 8 minutes). Use a thermometer to check the doneness.
- Transfer the steaks to a plate, top with slices of lemon thyme butter and loosely tent with foil to rest for 10 minutes before serving.
- Season to taste with salt and pepper.