We Sous Vide our Beef at Farm To Fork it makes an awesome steak whether it is for our Beef Tenderloin Sandwich or for one of our Friday of Saturday evening meals. However if you do not own a sous vide circulator and want to use a cast iron skillet to prepare a great crusted steak on the days we are closed you might want to try these steps.
I love a good piece of tenderloin cooked to perfection, heck who doesn't?
I wanted to share this with y'all in case you were looking to cook a nice meal for your own event or special dinner for someone. You can use a rib-eye or strip steak if that is your preference. You are just trying to get a great pan sear which has a nice little crust on it if you get the salt and pepper think enough over high heat. Good luck and enjoy!!!
2 beef tenderloin steaks, 2 inches thick
olive oil, to coat
Kosher salt , garlic powder and ground black pepper
Place a 10-to-12-inch cast-iron skillet in the oven and heat the oven to 500 degrees F. Bring the steak to room temperature. When the oven reaches temperature, remove the skillet and place on the stove top over high heat for 2-3 minutes you want it HOT! Coat the steaks lightly with oil and sprinkle both sides with a generous pinch of salt, garlic powder and coarse black pepper.
Immediately place the steaks in the middle of the hot, dry skillet. Cook 45 seconds to 1 minute without moving. Turn with tongs and cook another 45 seconds to 1 minute, then put the pan straight into the oven for 2-3 minutes. Flip the steak and cook for another 2-3 minutes. (This time is for medium-rare steak. If you prefer medium, add a minute to both of the oven turns.)
Remove the steaks from the skillet, and let rest for 3-5 minutes. This will give you time to prepare the rest of the items on your plate you are going to serve these steaks with. Enjoy!