Beef tenderloin steaks are a delicacy for many meat lovers, and cooking them to perfection can be a challenge. However, with the right techniques and tools, you can achieve a tender, juicy, and flavorful steak that will impress even the most discerning palates. In this article, we will explore the art of cooking beef tenderloin steaks on the stove, including the best cuts, seasonings, and cooking methods.
Choosing the Right Cut of Beef Tenderloin
When it comes to cooking beef tenderloin steaks, the cut of meat is crucial. Look for a tenderloin roast or a filet mignon, which is a long, narrow cut of meat that is known for its tenderness and lean flavor. You can also opt for a strip loin or a ribeye, but these cuts may be slightly fattier and less tender.
When selecting a beef tenderloin, look for the following characteristics:
- A uniform thickness of about 1-1.5 inches
- A smooth, even texture
- A rich, beefy color
- A moderate amount of marbling (fat distribution)
Understanding the Different Types of Beef Tenderloin
There are several types of beef tenderloin, each with its own unique characteristics and flavor profiles. Here are a few of the most common types:
- Filet Mignon: A long, narrow cut of meat that is known for its tenderness and lean flavor.
- Tenderloin Roast: A larger cut of meat that is perfect for roasting or grilling.
- Strip Loin: A cut of meat that is known for its rich flavor and firm texture.
- Ribeye: A cut of meat that is known for its rich flavor and tender texture.
Seasoning and Marinating Beef Tenderloin Steaks
Seasoning and marinating are essential steps in cooking beef tenderloin steaks. Here are a few tips to keep in mind:
- Use a mixture of salt, pepper, and herbs to season the steak.
- Let the steak sit at room temperature for 30 minutes to 1 hour before cooking to allow the seasonings to penetrate the meat.
- Use a marinade to add flavor and tenderize the steak. A mixture of olive oil, soy sauce, and herbs is a great option.
Creating a Marinade for Beef Tenderloin Steaks
A marinade is a great way to add flavor and tenderize beef tenderloin steaks. Here is a simple recipe for a marinade:
- 1/2 cup olive oil
- 1/4 cup soy sauce
- 2 cloves garlic, minced
- 1 tablespoon chopped fresh herbs (such as thyme or rosemary)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Combine all the ingredients in a bowl and whisk until smooth. Place the steak in a zip-top plastic bag and pour the marinade over the steak. Seal the bag and refrigerate for at least 2 hours or overnight.
Cooking Beef Tenderloin Steaks on the Stove
Cooking beef tenderloin steaks on the stove is a simple process that requires a few basic tools and techniques. Here are the steps to follow:
- Heat a skillet or sauté pan over high heat.
- Add a small amount of oil to the pan and swirl it around to coat the bottom.
- Place the steak in the pan and sear for 2-3 minutes on each side.
- Reduce the heat to medium-low and continue cooking the steak to the desired level of doneness.
Using a Thermometer to Check the Internal Temperature
A thermometer is a great tool to use when cooking beef tenderloin steaks. Here are the internal temperatures to aim for:
- Rare: 120-130°F (49-54°C)
- Medium-rare: 130-135°F (54-57°C)
- Medium: 140-145°F (60-63°C)
- Medium-well: 150-155°F (66-68°C)
- Well-done: 160-170°F (71-77°C)
How to Use a Thermometer
Using a thermometer is simple. Here are the steps to follow:
- Insert the thermometer into the thickest part of the steak.
- Wait for the temperature to stabilize.
- Check the temperature against the desired level of doneness.
Tips and Variations for Cooking Beef Tenderloin Steaks
Here are a few tips and variations to keep in mind when cooking beef tenderloin steaks:
- Use a cast-iron skillet or a stainless steel pan to cook the steak. These pans retain heat well and can achieve a nice sear.
- Don’t press down on the steak with a spatula while it’s cooking. This can squeeze out juices and make the steak tough.
- Let the steak rest for 5-10 minutes before slicing. This allows the juices to redistribute and the steak to retain its tenderness.
Adding Flavor with Sauces and Toppings
Sauces and toppings are a great way to add flavor to beef tenderloin steaks. Here are a few ideas:
- Béarnaise sauce: a rich, creamy sauce made with butter, eggs, and herbs.
- Peppercorn sauce: a creamy sauce made with black peppercorns and heavy cream.
- Garlic butter: a simple sauce made with garlic, butter, and parsley.
- Roasted vegetables: a flavorful and healthy topping made with roasted vegetables such as asparagus or Brussels sprouts.
How to Make a Béarnaise Sauce
Making a béarnaise sauce is a bit more involved, but it’s worth the effort. Here is a simple recipe:
- 1/2 cup (1 stick) unsalted butter, cut into small pieces
- 1/2 cup egg yolks
- 1/2 cup white wine vinegar
- 1/4 cup white wine
- 1 tablespoon chopped fresh tarragon
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Combine the egg yolks, vinegar, wine, and mustard in a bowl and whisk until smooth. Add the butter, a piece at a time, whisking constantly. Season with salt, pepper, and tarragon.
Conclusion
Cooking beef tenderloin steaks on the stove is a simple process that requires a few basic tools and techniques. By following the tips and variations outlined in this article, you can achieve a tender, juicy, and flavorful steak that will impress even the most discerning palates. Whether you’re a seasoned chef or a beginner cook, cooking beef tenderloin steaks is a great way to add some excitement to your meal routine.
What is the ideal thickness for beef tenderloin steaks?
The ideal thickness for beef tenderloin steaks is between 1-1.5 inches. This thickness allows for even cooking and helps prevent the steak from becoming too charred on the outside before it reaches the desired level of doneness on the inside. It’s also important to note that the thickness of the steak can affect the cooking time, so it’s essential to adjust the cooking time accordingly.
If you’re having trouble finding beef tenderloin steaks that are the ideal thickness, you can also consider cutting them yourself from a larger tenderloin roast. This will give you more control over the thickness of the steaks and ensure that they are all uniform. Just be sure to cut the steaks against the grain to ensure tenderness.
How do I season beef tenderloin steaks for stovetop cooking?
To season beef tenderloin steaks for stovetop cooking, start by sprinkling both sides of the steak with salt and pepper. You can also add any other seasonings you like, such as garlic powder, paprika, or thyme. Let the steak sit at room temperature for about 30 minutes before cooking to allow the seasonings to penetrate the meat.
In addition to seasoning the steak, you can also add a bit of oil to the pan before cooking to help prevent the steak from sticking. You can use any type of oil you like, such as olive or vegetable oil. Just be sure to heat the oil in the pan before adding the steak to ensure that it’s hot enough to sear the steak properly.
What type of pan is best for cooking beef tenderloin steaks on the stovetop?
The best type of pan for cooking beef tenderloin steaks on the stovetop is a skillet or sauté pan made of a heat-conductive material, such as cast iron or stainless steel. These types of pans retain heat well and can achieve a nice sear on the steak. Avoid using non-stick pans, as they can’t achieve the same level of heat as other types of pans.
In addition to the type of pan, it’s also important to consider the size of the pan. You’ll want to use a pan that’s large enough to hold the steak comfortably, with a bit of room around the edges. This will help prevent the steak from steaming instead of searing, which can result in a less flavorful steak.
How do I achieve a nice crust on beef tenderloin steaks when cooking on the stovetop?
To achieve a nice crust on beef tenderloin steaks when cooking on the stovetop, it’s essential to get a good sear on the steak. To do this, heat a bit of oil in the pan over high heat until it’s almost smoking. Then, add the steak to the pan and sear for 2-3 minutes on each side, depending on the thickness of the steak.
In addition to the sear, you can also add a bit of crust to the steak by sprinkling it with a bit of sugar or spices before cooking. This will caramelize during cooking and add a nice crust to the steak. Just be sure not to overdo it, as too much sugar or spices can overpower the flavor of the steak.
How do I cook beef tenderloin steaks to the right level of doneness?
To cook beef tenderloin steaks to the right level of doneness, use a meat thermometer to check the internal temperature of the steak. The internal temperature will depend on the level of doneness you prefer, with rare being 120-130°F, medium-rare being 130-135°F, and medium being 140-145°F.
In addition to using a meat thermometer, you can also check the doneness of the steak by cutting into it. If you prefer your steak rare, it should be red in the center. If you prefer it medium-rare, it should be pink in the center. If you prefer it medium, it should be slightly pink in the center.
How do I prevent beef tenderloin steaks from becoming tough when cooking on the stovetop?
To prevent beef tenderloin steaks from becoming tough when cooking on the stovetop, it’s essential to cook them to the right level of doneness. Overcooking the steak can cause it to become tough and dry. It’s also important to not press down on the steak with your spatula while it’s cooking, as this can squeeze out the juices and make the steak tough.
In addition to cooking the steak to the right level of doneness, you can also help prevent it from becoming tough by letting it rest for a few minutes before serving. This allows the juices to redistribute and the steak to retain its tenderness. Just be sure to let the steak rest in a warm place, such as a plate or tray, to keep it warm.
Can I cook beef tenderloin steaks in a skillet with a lid, or do I need to use an open pan?
You can cook beef tenderloin steaks in a skillet with a lid, but it’s not recommended. Cooking the steak with a lid can cause it to steam instead of sear, which can result in a less flavorful steak. Instead, use an open pan to allow the steak to sear properly and achieve a nice crust.
If you do choose to use a skillet with a lid, just be sure to remove the lid for the last few minutes of cooking to allow the steak to sear properly. This will help achieve a nice crust on the steak and add flavor. Just be sure to keep an eye on the steak to prevent it from burning.