Pan-Seared Beef Tenderloin Steak
ID: 61257446...
A quick and informative guide to pan-searing a thick-cut beef tenderloin steak to perfection with a rich butter, garlic, and herb baste, while explaining the science of myoglobin in meat.
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🍳 Cooking Flow
Portion the beef tenderloin into thick steaks and let them air-bloom. → Sear the steak in a hot oiled pan on the first side. → Flip the steak and add butter, garlic, rosemary, and thyme. → Baste the steak continuously with the melted herb butter. → Rest, slice, and serve the steak.
Cooking Steps
Brief Cooking Order
Portion the beef tenderloin into thick steaks and let them air-bloom. → Sear the steak in a hot oiled pan on the first side. → Flip the steak and add butter, garlic, rosemary, and thyme. → Baste the steak continuously with the melted herb butter. → Rest, slice, and serve the steak.
Introduction
A quick and informative guide to pan-searing a thick-cut beef tenderloin steak to perfection with a rich butter, garlic, and herb baste, while explaining the science of myoglobin in meat.
Step 1
Unwrap the beef tenderloin from its packaging and portion it into thick-cut steaks.
Step 2
Allow the portioned steaks to sit in the air for a few minutes to bloom, turning from deep purple-red to bright cherry red.
Step 3
Heat a pan with oil over medium-high heat. Place the steak in the pan to sear, using a pan-weight if desired for even contact.
Step 4
Flip the steak, then add butter, smashed garlic, rosemary, and thyme to the pan. Spoon the melted butter continuously over the steak to baste it.
Step 5
Remove the steak once cooked to your desired temperature, let it rest for a few minutes, then slice and serve.
Ingredients List
Important Notes
The red liquid in the steak package is not blood; it is myoglobin (a protein) mixed with water.
Meat turns bright red (blooming) when exposed to oxygen, and turns brown when the iron in the myoglobin oxidizes over time.
Cooking past 60°C (140°F) unravels the myoglobin protein, changing the meat color from pink to gray-brown.
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