Master the art: the perfect duration for cooking tenderloin steak on stove, revealed!

Indulge in the exquisite flavor and melt-in-your-mouth texture of tenderloin steak, expertly cooked on your stovetop. This succulent cut requires precise timing and technique to achieve its optimal tenderness and doneness. In this comprehensive guide, we’ll delve into the intricacies of how long to cook tenderloin steak on the stove, ensuring you master the art of creating a culinary masterpiece.

Selecting the Perfect Steak

The quality of your steak plays a crucial role in its final taste and texture. Opt for a USDA Prime or Choice tenderloin steak that is at least 1 inch thick. Look for a steak with good marbling, which indicates a higher fat content that will enhance flavor and tenderness.

Seasoning Your Steak

Before cooking, season your steak generously with salt and pepper. You can also add additional seasonings of your choice, such as garlic powder, onion powder, or herbs. Allow the steak to rest for at least 30 minutes before cooking to allow the seasonings to penetrate.

Bringing the Steak to Room Temperature

For even cooking, bring the steak to room temperature before placing it on the stovetop. This will help prevent the steak from overcooking on the outside while remaining undercooked on the inside.

Choosing the Right Pan

Use a heavy-bottomed pan that can evenly distribute heat and withstand high temperatures. Cast iron skillets or stainless steel pans are excellent choices.

Searing the Steak

Heat your pan over high heat until it is very hot. Add a small amount of oil or butter to the pan and swirl to coat. Place the steak in the pan and sear it for 2-3 minutes per side, or until a golden-brown crust forms.

Cooking to Desired Doneness

Once the steak is seared, reduce the heat to medium-low and continue cooking to your desired doneness. Use a meat thermometer to accurately measure the internal temperature of the steak.

• Rare: Internal temperature of 125-130°F (52-54°C)
• Medium-Rare: Internal temperature of 130-135°F (54-57°C)
• Medium: Internal temperature of 135-140°F (57-60°C)
• Medium-Well: Internal temperature of 140-145°F (60-63°C)
• Well-Done: Internal temperature of 145°F (63°C) or higher

Resting the Steak

Once the steak has reached your desired doneness, remove it from the pan and let it rest for 5-10 minutes. This allows the juices to redistribute throughout the steak, resulting in a more tender and flavorful piece of meat.

Slicing and Serving

Slice the steak against the grain to further enhance tenderness. Serve immediately with your favorite sides, such as mashed potatoes, roasted vegetables, or a rich sauce.

Additional Tips

• Use a digital meat thermometer to ensure accurate temperature readings.
• Don’t overcook the steak, as it will become tough and dry.
• If you don’t have a meat thermometer, you can estimate doneness by pressing on the steak. A rare steak will be very soft, while a well-done steak will be firm.
• For a more flavorful steak, marinate it overnight in your favorite marinade.
• If the steak starts to smoke excessively, reduce the heat immediately.

The Ultimate Test of Culinary Expertise

Mastering the art of cooking tenderloin steak on the stove is a testament to your culinary skills. By following these guidelines, you can create a mouthwatering steak that will impress your family and friends. Remember, the key to success lies in precise timing, proper technique, and a discerning palate.

Information You Need to Know

How do I know if my steak is done cooking?

The best way to determine doneness is to use a meat thermometer. Insert the thermometer into the thickest part of the steak and measure the internal temperature.

What is the best way to season a steak?

Season the steak generously with salt and pepper. You can also add additional seasonings of your choice, such as garlic powder, onion powder, or herbs.

Can I cook a tenderloin steak in a regular pan?

Yes, you can cook a tenderloin steak in a regular pan, but it may not cook as evenly as in a heavy-bottomed pan.