Simple Beef Tenderloin Steak
Simple Beef Tenderloin Steak is a medium American recipe that serves 2. 350 calories per serving. Recipe by Kun Foods on YouTube.
Prep: 28 min | Cook: 14 min | Total: 52 min
Cost: $12.85 total, $6.43 per serving
Ingredients
- 1 piece Beef Tenderloin Steak (about 1.5‑2 inches thick, ~8 oz, trimmed of silver skin)
- 2 tablespoons Olive Oil (extra virgin, for light coating before seasoning)
- 1 teaspoon Freshly Ground Black Pepper (coarsely ground)
- 1 teaspoon Kosher Salt (freshly ground)
- 2 tablespoons Vegetable Oil (high smoke‑point oil for searing)
- 2 tablespoons Unsalted Butter (cut into cubes)
- 2 cloves Garlic (minced)
- 1 sprig Fresh Rosemary (optional, adds aroma)
Instructions
Trim and Tie the Tenderloin
Place the beef tenderloin on a clean board. Using a sharp knife, remove the silvery‑white membrane (silver skin) and any excess fat. Then, with butcher's twine, tie the steak tightly around its middle to create a uniform, cylindrical shape about 1‑inch thick.
Time: PT10M
Season the Steak
Pat the steak dry, brush both sides with olive oil, then sprinkle the freshly ground black pepper and kosher salt evenly over the surface. Let the seasoning sit briefly.
Time: PT3M
Bring to Room Temperature
Place the seasoned steak on a plate and let it sit at room temperature for about 15 minutes. This ensures even cooking.
Time: PT15M
Preheat the Skillet
Put the cast‑iron skillet on high heat. Add 2 Tbsp vegetable oil and wait until the oil just begins to smoke.
Time: PT2M
Temperature: high
Sear Both Sides
Lay the steak gently into the skillet. Sear for 1½–2 minutes without moving, then flip and sear the other side for the same time until a deep brown crust forms.
Time: PT4M
Temperature: high
Add Butter, Garlic & Herbs
Reduce heat to medium. Add 2 Tbsp butter, minced garlic, and the rosemary sprig. Spoon the melted butter over the steak continuously for about 3 minutes, or until the internal temperature reaches roughly 50 °C (122 °F).
Time: PT3M
Temperature: medium
Rest the Steak
Transfer the steak to a clean plate and loosely cover with foil. Let it rest for 5 minutes; the temperature will climb to the target 57 °C (135 °F) for medium‑rare.
Time: PT5M
Nutrition Facts
- Calories
- 350
- Protein
- 30g
- Carbohydrates
- 0g
- Fat
- 22g
- Fiber
- 0g
Dietary info: Gluten-Free, Keto, Paleo
Allergens: Dairy, Garlic
Ingredient Substitutions
- Instead of Beef Tenderloin Steak: Ribeye steak, Strip steak
- Instead of Olive Oil: Canola oil, vegetable oil
- Instead of Freshly Ground Black Pepper: White pepper
- Instead of Kosher Salt: Sea salt
- Instead of Vegetable Oil: Canola oil, peanut oil
- Instead of Unsalted Butter: Ghee, clarified butter
- Instead of Garlic: Garlic powder (1/4 tsp)
- Instead of Fresh Rosemary: Thyme, tarragon
Equipment Needed
- Cast Iron Skillet
- Sharp Chef's Knife
- Butcher's Twine
- Meat Thermometer
- Tongs
- Cutting Board
- Plate for Resting
Critical Steps — Do Not Skip
- Removing the silver skin
- Tying the steak to maintain uniform thickness
- Achieving a proper high‑heat sear
- Monitoring internal temperature with a thermometer
Chef Tips from the Video
- Use a meat thermometer inserted into the side of the steak for the most accurate reading.
- For extra aroma, add a splash of dry white wine to the pan after the butter melts.
- Slice the steak against the grain after resting for maximum tenderness.
Troubleshooting
Steak is tough and dry.
Ensure the steak is not overcooked; aim for an internal temperature of 57 °C (135 °F) and let it rest. Also, keep the meat tied to maintain even thickness.
No crust formed on the steak.
Make sure the skillet is fully pre‑heated and the oil is smoking before adding the steak. Pat the meat dry and avoid moving it during the first 2 minutes.
Butter burns during the basting step.
Reduce the heat to medium‑low as soon as the butter is added and keep basting continuously.
Storage
Refrigerator: Store cooked steak in an airtight container for up to 3 days.
Freezer: Raw seasoned steak can be wrapped tightly and frozen for up to 2 months; thaw in the refrigerator before cooking.
Room temperature: Do not leave cooked steak at room temperature for more than 2 hours.
Make-Ahead Tips
- Trim and tie the steak up to 24 hours ahead; keep wrapped in plastic and refrigerated.
- Season with salt, pepper, and olive oil the night before; the salt will enhance flavor.
- Measure out butter, garlic, and herbs in a small bowl for quick addition.
Frequently Asked Questions
What is the cultural significance and history of beef steak in Pakistani cuisine?
While steak is not a traditional Pakistani dish, it has become popular in urban areas as a symbol of modern, upscale dining. Influences from British colonial times and global food trends introduced premium cuts like tenderloin, which are now enjoyed in high‑end restaurants and home celebrations.
What are the traditional regional variations of steak in American cuisine?
In the United States, steak varies by region: the Midwest favors ribeye with a heavy char, the West Coast embraces grass‑fed cuts with simple salt‑pepper seasoning, and the South often serves steak with compound butter or Cajun rubs. Each style reflects local beef production and flavor preferences.
How is a perfectly cooked medium‑rare steak traditionally served in American steakhouse culture?
A classic American steakhouse serves a medium‑rare steak on a warm plate, often accompanied by a pat of herb‑butter, a side of creamed spinach or mashed potatoes, and a simple garnish of fresh herbs. The steak is sliced on the board only if requested, preserving its juices.
What occasions or celebrations is steak traditionally associated with in Western cuisine?
Steak is commonly featured at celebratory meals such as birthdays, anniversaries, and holiday gatherings like Thanksgiving or New Year’s Eve. Its premium status makes it a centerpiece for special occasions and business dinners.
What authentic traditional ingredients are essential for a classic steak versus acceptable substitutes?
Traditional steak seasoning relies on high‑quality beef, coarse sea salt, freshly cracked black pepper, and a finishing butter. Acceptable substitutes include using clarified butter or ghee for higher smoke points, and herbs like thyme or rosemary instead of rosemary alone.
What other American side dishes pair well with this simple beef tenderloin steak?
Great pairings include garlic‑roasted potatoes, grilled asparagus, a crisp Caesar salad, or a creamy mushroom sauce. The simple seasoning of the steak lets robust sides shine without overwhelming the meat’s flavor.
How has the preparation of steak evolved over time in Western culinary tradition?
Early steak preparation focused on simple salt‑pepper seasoning and open‑fire grilling. Modern techniques emphasize precise temperature control, sous‑vide pre‑cooking, and finishing with high‑heat searing in cast iron, as demonstrated in this recipe.
What are the most common mistakes to avoid when making this simple beef tenderloin steak?
Common errors include over‑seasoning, not removing the silver skin, cooking at too low a temperature which prevents a crust, and neglecting to use a meat thermometer, leading to overcooked or undercooked meat.
Why does this steak recipe use a cast‑iron skillet instead of a grill or oven broiler?
A cast‑iron skillet provides even, intense heat that creates a uniform crust while allowing precise control of temperature for the interior. It also makes it easy to baste with butter and aromatics, which is harder to achieve on a grill.
What does the YouTube channel Kun Foods specialize in?
The YouTube channel Kun Foods focuses on practical home‑cooking tutorials for South Asian and international dishes, emphasizing clear technique explanations, ingredient sourcing tips, and culturally respectful adaptations.
Last updated: August 20, 2026
