Our tenderloin steaks are also known as filet mignon, famous for special occasions and often seen as a luxury cut. This cut comes from the back half of the cow. (pictured below)
There's no arguing that tenderloin steaks are definitely the smallest cut, but what they lack in size they make up in every other area. They are melt in your mouth delicious, so tender and never disappoint.
I'll be honest, I am not the griller in the household so I prefer to cook my steaks on the stove and this method never lets me down.


Here's how I cook my tenderloin steaks on the stove:

1. I typically take my steaks out the morning I plan to cook them so they can  thaw. 

2. I'm a pretty boring spice person and really enjoy the flavor of our grass finished steaks so I usually just season my steak with salt and pepper, but at this step you could use whatever seasoning you like. 

3. In my skillet on the stove, I heat my pan over medium heat and melt a tablespoon of butter. (You could alternatively use olive oil here)

4. Once the butter melts, I put the steaks on. After about 5 minutes I flip them  and let them continue to cook.


5. After I flip the steaks, I start watching the internal temperature. (Your goal temperature will vary based on how rare or well done you like your steak - but I shoot for medium)

I use a simple meat thermometer to watch the temperature and will cook my steak until it reaches around 145 degrees. Once it hits that temperature, I'll take it off and let it rest (keep in mind it will continue to cook once it's removed from the heat).

Sometimes it's hard to cook steaks because everyone likes them cooked differently. Like I mentioned, I like mine pink, Tyler prefers his more rare and other family members like theirs to have very little pink. So, here's a guide to help you know what temperature might be best for you:

Rare – 120 F. Dark red center and soft in texture. 

Medium Rare – 130 F. Warm red center, tender texture and rich flavor.

Medium – 140 F. Pink center with a firmer texture but still tender and full of flavor. 

Medium Well -150 F. Mostly brown center and firm texture. The steak will be drier because it was cooked longer. 

Well Done – 160+ F. No color, very firm, drier and tougher texture. We don't recommend well done steaks. 

Tip: It only takes a minute or two to over cook. The meat thermometer really helps me avoid over cooking and gives me a consistently delicious steak every time!
There you have it! That's how I would prepare a tenderloin steak. It really couldn't be easier to cook this luxury steak at home and eat like a king!
Enjoy the best tenderloin steaks you've ever had here!
January 26, 2023 — Reil Ranch