About
Our dad is the man. You can count on him for anything. Gosh, he's just the best. Speaking of... you know what else is the best? Pop's Tenderloin Steaks. They're so simple but so delicious. They're just some perfectly seasoned steaks cooked to that beloved, juicy, medium-rare doneness. But what really makes them shine is his creamy garlic-thyme butter he smothers on top. No one will ever compare to our faithful father and no other dish will ever proceed Pop's Tenderloin Steak. They're on another level!
Ingredients
- For the garlic-thyme butter:
- 1/4 cup butter, room temperature
- 1 clove garlic
- 1 teaspoon fresh thyme
- For the steaks:
- 4 (6-ounce) beef tenderloin steaks, room temperature and patted dry
- 1 1/2 teaspoons kosher salt
- 1 teaspoon black pepper
- 2 tablespoons butter
- 1 tablespoon olive oil
- fresh rosemary sprigs, optional, to taste, for garnish
Directions
Step 1 -In a bowl, add 1/4 cup of the butter, the garlic, and the chopped thyme and mix to combine.
Step 2 -On a piece of wax paper, form the butter mixture into a strip that has a diameter the size of a quarter.
Step 3 -Roll up the wax paper and twist the ends.
Step 4 -Place the wax paper log in the refrigerator and chill the garlic-thyme butter, for at least 20 minutes and up to 8 hours.
Step 5 -Preheat the oven to 400 degrees F.
Step 6 -Evenly season both sides of each of the steaks with the salt and the pepper and press, as needed, to help the seasonings adhere.
Step 7 -Heat a cast-iron skillet over medium-high heat.
Step 8 -Add the remaining butter and the oil to the heated cast-iron skillet and cook until the butter has melted.
Step 9 -Add the steaks to the oil-butter mixture and sear, about 2-3 minutes per side. Spoon the oil-butter mixture over the steaks while they cook.
Step 10 -Transfer the cast-iron skillet to the oven and bake the steaks until they reach an internal temperature of at least 135 degrees F for medium-rare doneness, about 6-10 minutes.
Step 11 -Transfer the wax paper log from the refrigerator, unroll it, and cut the garlic-thyme butter into 2 equal halves.
Step 12 -Transfer the cast-iron skillet to a wire rack and evenly top the steaks with scoops from 1 of the halves of the garlic-thyme butter.
Step 13 -Cover the cast-iron skillet with foil and let the steaks rest, about 10 minutes.
Step 14 -Top the steaks with scoops from the remaining half of the garlic-thyme butter.
Step 15 -Serve the steaks garnished with the rosemary sprigs.
