Ingredients
Steak
- 4 filet medallions (about 2 ounces each, or 2 larger 4-ounce medallions)
- 1 teaspoon salt
- 1 teaspoon black pepper
Cooking
- 2 tablespoons olive oil
- 4 tablespoons butter
- Fresh rosemary (a few sprigs)
Instructions
- Prepare Steaks: Pat the filet medallions dry with paper towels. Season both sides evenly with salt and black pepper to enhance flavor and ensure a good sear.
- Heat Skillet: Place a cast iron skillet over medium-high heat and allow it to get hot, which is essential for a proper sear.
- Sear First Side: Add olive oil to the hot skillet and place the medallions in the pan. Cook undisturbed for 3 minutes to develop a brown crust.
- Flip and Baste: Flip the steaks and immediately add butter and fresh rosemary to the pan. Cook for an additional 2 minutes, spooning the melted butter continuously over the steaks to infuse flavor. Cook until the internal temperature reaches 135°F for medium-rare.
- Rest Steaks: Remove the steaks from the skillet and let them rest for 10 minutes. This helps the juices redistribute, ensuring tender and juicy medallions before serving.
Notes
- Use a meat thermometer to accurately check for medium-rare doneness at 135°F.
- Resting the steak after cooking is crucial for optimal juiciness.
- Cast iron skillet is preferred for even heat distribution and best searing results.
- Butter basting with rosemary adds rich aroma and flavor to the medallions.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
