Cooking a tenderloin steak requires a careful approach to maintain its tenderness and enhance its flavor. Here’s a simple method:

Ingredients:

1. 1 tenderloin steak (about 1-1.5 inches thick)
2. Salt and freshly ground black pepper
3. Olive oil or butter
4. Garlic (optional)
5. Fresh herbs like rosemary or thyme (optional)

Instructions:

1. Bring the steak to room temperature: Let the steak sit out for about 30 minutes before cooking. This ensures even cooking.
2. Season the steak: Generously season both sides of the steak with salt and freshly ground black pepper. You can add other seasonings if desired, but simple salt and pepper work best to highlight the natural flavor.
3. Preheat the pan: Heat a heavy skillet (preferably cast iron) over medium-high heat. Add a tablespoon of oil or butter and let it heat until it’s shimmering (for oil) or foaming (for butter).
4. Sear the steak: Place the steak in the hot pan and sear for about 3-4 minutes on the first side, until a golden-brown crust forms. Don’t move the steak around too much.
5. Flip the steak: Flip the steak and cook the other side for an additional 3-4 minutes. Adjust the heat if necessary to avoid burning.
6. Optional: Add garlic and herbs: If you like, add crushed garlic cloves and a sprig of rosemary or thyme to the pan after flipping the steak. Baste the steak with the melted butter or oil from the pan.
7. Check doneness: For medium-rare, the internal temperature should be 130°F (54°C). Use a meat thermometer to check. Adjust cooking time based on your preference (more time for medium or well-done).
8. Rest the steak: Once cooked to your desired doneness, remove the steak from the pan and let it rest for 5-10 minutes before serving. This helps the juices redistribute.
9. Serve: Slice against the grain and serve with your favorite sides.

Enjoy your tender, flavorful tenderloin steak!