Once in a while we can - and should - treat ourselves to something really decadent. For me, this is it! This recipe practices the art of searing, and what better way to get your attention than with a juicy tenderloin steak?
2 tenderloin steaks (or 1 per person)
salt + pepper
dried oregano (optional)
1. Take the steaks out of the fridge at least 15 minutes before cooking them. You’ll get a better sear if they are at room temperature.
2. Heat 2-3 tablespoons of olive oil in a large pan to high heat.
3. Lightly pat the steaks dry with a paper towel to remove excess moisture, and season them with salt + pepper on both sides.
5. After 4-5 minutes, bring the heat back up to high but do not flip the steaks yet. You’ll know when the pan is heated by the sound. Only then, flip the steaks and cook the second side on high for 1 minute, and then bring the heat back down to medium high. Cook for another 4-5 minutes.
6. Remove the steaks from the pan and let them rest for at least 5-10 minutes. By letting it rest, you will allow the juices to redistribute themselves through the meat. If you cut into it immediately, the juices will leak – not good! You can place a piece of foil over the meat to keep it warm. For added flavor, lightly sprinkle the top of the steak with dried oregano. If you have fresh oregano on hand, even better.
You can’t have this meal at a restaurant without breaking the bank. These two steaks ran me $13… for both! Start your meal with a soup, add a salad and maybe some brown rice, and you’ll have yourselves a fancy meal.
* You can SEAR just about any kind of meat, and I highly recommend that you do. Whether it’s chicken breast, boneless pork chops, or any other cut of meat, starting the cooking process per side on high and lowering to medium will yield juicy, flavorful