Pan-Seared Beef Tenderloin Steak with Lemon Thyme Butter

Step 1

Make the Lemon Thyme Butter

Step 2

In a medium bowl, combine the butter, garlic, thyme, chives, lemon zest, sea salt and black pepper.

Step 3

Spoon onto parchment paper and roll into a log. Twist the ends and refrigerate for 20 minutes. The remaining Lemon Thyme Butter can be stored in an air-tight container or wrapped in foil in the fridge or freezer.

Step 4

Set the steaks out at room temperature for 1 hour before cooking.

Step 5

Preheat the oven to 400ºF. Preheat the cast iron pan to medium-high heat.

Step 6

Pat the steaks dry with a paper towel and season the steaks on both sides with salt and pepper.

Step 7

Add the olive oil and butter. Once melted and the pan is hot (test it by flicking water onto the pan and watch that it sizzles), sear the steaks for 2 minutes per side, or until nicely browned. Spoon the butter over the steaks as they cook.

Step 8

Transfer the cast iron pan to the preheated oven and continue to cook until your desired doneness is reached (about 4- 8 minutes). Use a thermometer to check the doneness.

Step 9

Transfer the steaks to a plate, top with slices of lemon thyme butter and loosely tent with foil to rest for 10 minutes before serving.

Step 10

Season to taste with salt and pepper.