Searing Angus Tenderloin Perfection

Pan-searing is a great way to cook a beef Angus tenderloin steak. This technique involves cooking the steak in a hot pan until a golden-brown, flavourful crust forms. It is best to use a heavy-bottomed pan, such as cast iron, and to pat the steak dry with paper towels before cooking. You should also season the steak generously with salt and pepper to help create a delicious crust. Heat the pan to a medium-high heat and add oil, placing the steak in the pan and leaving it undisturbed for a few minutes to develop a brown crust. Then, flip the steak and cook for another few minutes. You can finish your steak with butter and herbs if you like.

Choosing the right cut of beef

Type of Dish

Start by considering the dish you plan to prepare. Different cuts of beef are better suited for certain dishes. For example, if you're making burgers, you'll want to use ground beef, which often comes from the round or chuck part of the cow. If you're grilling, pan-searing, or baking a steak, you'll want to choose a cut that's at least 1-inch thick to ensure it doesn't overcook.

Part of the Cow

The eight primary cuts of beef are loin, brisket, chuck, shank, round, short plate, flank, and ribs. Each part of the cow has distinct characteristics:

• Loin: Tender and flavorful, with expensive cuts like tenderloin and T-bone steaks often served at high-end restaurants.
• Brisket: Coming from the breast of the cow, brisket is typically tough and benefits from slow cooking to make it more tender.
• Chuck: Derived from the shoulder, chuck is flavorful and versatile but tougher than the loin.
• Shank: Taken from the "forearm" of the cattle, shanks are collagen-rich and commonly used in hearty dishes with gravy or sauce.
• Round: Round cuts can be ground to make ground beef, but they also include some of the more expensive tender cuts.
• Short Plate: Found under the ribs, short plates are fatty and suitable for dishes like fajitas or short ribs.
• Flank: A tough cut that can feed many, flank is very flavorful when prepared correctly.
• Ribs: Beef ribs can be delicious when cooked right and can be slow-cooked, grilled, or oven-baked.

Marbling

Marbling refers to the fat content within the meat, visible as thin white lines running through the steak. While you may think less fat is better, marbling gives your steak tenderness and flavor as it cooks and melts into the meat. So, look for a nice, even distribution of thin fat lines rather than large chunks of fat.

Butcher and Storage

Consider the reputation and storage methods of your butcher. Buying from a local butcher with a good reputation can ensure you get high-quality meat. Ask them questions about how the beef was stored and how to prepare and store it at home.

USDA Grading

Understanding the USDA beef grading system can also help you choose. The grades indicate the tenderness, juiciness, flavor, and amount of usable lean meat. Prime, Choice, and Select are the most common food-grade labels, with Prime being the highest grade due to its high marbling content and excellent yield.

Preparing the beef

Selecting the Steak:

Firstly, choose a suitable cut of beef. For pan-searing, select a boneless cut of Angus beef tenderloin, preferably between one and one-and-a-half inches thick. Look for steaks with a deep red colour, avoiding any with signs of browning or a slimy texture.

Bringing to Room Temperature:

Remove the steaks from the refrigerator about 30 minutes to one hour before cooking. This step is essential for two reasons. Firstly, it allows the meat to come to room temperature, ensuring more even cooking. Secondly, it gives time for the steaks to marinate, enhancing their flavour.

Drying and Seasoning:

Before cooking, use paper towels to pat the steaks dry. This step is important as it helps to remove any excess moisture, ensuring a better sear. Once dry, season the steaks generously with salt and pepper on both sides. This seasoning will create a delicious crust when the steaks are seared. You can also take this step further by dry brining. To dry brine, place the steaks on a wire rack over a baking sheet and season liberally with salt and pepper. Leave them in the fridge, uncovered, for at least an hour or preferably overnight. This process dries out the steak's exterior, locking in juices and enhancing flavour.

Heating the Pan:

For the best results, use a heavy-bottomed pan, such as cast iron, and heat it over medium to medium-high heat. Cast iron pans are ideal as they can withstand high temperatures and distribute heat evenly. Turn on your exhaust fan to minimise any smoke that may be produced during cooking.

Adding Oil:

Use an oil with a high smoke point, such as vegetable, canola, or avocado oil. Add a light coating of oil to the pan—about half a tablespoon should be sufficient. You'll know the oil is hot enough when it starts to shimmer and move fluidly around the pan.

Sear the Steaks:

Now it's time to sear the steaks. Carefully place them in the pan, ensuring they are not crowded. Give them a little space to ensure even cooking. You should hear a sizzle when the steaks hit the pan. Leave the steaks undisturbed for about 2-4 minutes on each side. This allows a golden-brown crust to form. Resist the temptation to flip them repeatedly! They will release easily from the pan when they are ready to be turned.

Adding Butter and Aromatics (Optional):

During the last minute of cooking, you can add a tablespoon of butter and some aromatics, such as garlic cloves and rosemary sprigs, to the pan. This step is optional but adds extra flavour to your steaks. Tilt the pan slightly and use a spoon to baste the steaks with the melted butter and aromatics.

Resting the Steaks:

Once the steaks are seared to your desired level of doneness, remove them from the pan and transfer them to a plate or cutting board. It's essential to let the steaks rest for about 5-10 minutes before serving. This resting period allows the juices to redistribute, ensuring a juicy and tender steak. Don't skip this step!

Pan-searing techniques

Pan-searing is an excellent alternative to grilling steak. It is a quick and easy method for preparing thin-cut steaks or other cuts of beef. The high heat creates a seared crust that seals in juices and cooks from the outside in.

• Use a heavy-bottomed pan, such as cast iron, over medium to high heat.
• Allow the steaks to come to room temperature for about 30 minutes before cooking. This helps them cook more evenly and gives them time to marinate.
• Pat the steaks dry with paper towels to remove any excess moisture.
• Season both sides of the steaks generously with salt and pepper. You can also take seasoning one step further with dry brining, which involves drying out the exterior of the steak with salt before cooking to lock in juices and enhance flavour.
• Heat a heavy-bottomed pan over medium-high heat until it's very hot. Add oil to the pan and swirl to coat the bottom evenly. Use an oil with a high smoke point, such as vegetable, canola, avocado, or extra virgin olive oil.
• Carefully place the steaks in the pan, releasing them away from you to avoid oil splatter. Make sure they are not crowded to ensure even cooking.
• Leave the steaks undisturbed for a few minutes to develop a brown crust. Then, flip the steaks when they release easily and the bottom is a deep brown colour (usually about 3 minutes).
• Continue cooking the steaks for another 3 to 4 minutes on the second side for rare or medium-rare. For medium, cook for 4 to 5 minutes on the second side; for well-done, cook for 5 to 6 minutes.
• During the last minute of cooking, add butter, garlic, and herbs to the pan, if desired.
• Remove the steaks from the pan and let them rest for about 5 to 10 minutes before serving to allow the juices to redistribute.
• For thicker steaks, you can also finish cooking them in the oven after searing to ensure they are cooked to your desired level of doneness.

Cooking times and temperatures

The cooking times and temperatures for pan-searing a beef Angus tenderloin steak will depend on several factors, including the cut of steak, the desired level of doneness, and the type of stove you are using. Here are some general guidelines to help you achieve the perfect pan-seared steak:

• Allow your steak to come to room temperature before cooking. This ensures even cooking and allows time for the steak to marinate. The recommended time for this is about one hour.
• Pat the steak dry with a paper towel to remove any excess moisture, which can interfere with the searing process.
• Season the steak generously with salt and pepper. You can also try dry brining, which involves seasoning the steak with salt and letting it sit uncovered in the fridge for at least an hour or preferably overnight. This technique helps to lock in juices and enhance flavour.
• Use a heavy-bottomed pan, such as cast iron, for pan searing. Preheat the pan over medium to high heat.
• Add a high smoke point oil, such as vegetable or canola oil, or avocado oil, to the pan. You only need a light coating, enough to evenly coat the bottom of the pan.
• Place the steak in the pan and sear without disturbing it. The cooking time will depend on the thickness of your steak and the desired level of doneness. For a 1-inch thick steak, sear for about 2-4 minutes on each side for medium-rare. If you are using a meat thermometer, the internal temperature should reach 135°F for medium-rare.
• After searing, let the steak rest on a wire rack or a plate for at least 5 minutes before serving. This allows the juices to redistribute and ensures a juicy, tender steak.
• If you are cooking thicker steaks, such as filet mignon, you may need to finish cooking them in the oven. Sear the steaks in the pan first, then transfer them to an oven preheated to 400°F for an additional 4-5 minutes, depending on the thickness and desired doneness.
• When cooking multiple steaks, do not crowd the pan. Leave some space between each steak for a better sear.
• Add aromatics like garlic, thyme, or rosemary to the pan during the last minute of cooking to infuse additional flavour into the steak.
• Always rest your steak after cooking, as this allows the steak to reach its final serving temperature and ensures a juicy, tender steak.

Resting and serving

Resting the steak is a crucial step in the cooking process. This allows the juices to redistribute throughout the meat, ensuring a perfect bite every time. Leaving the steak to rest for 5-10 minutes before serving will bring it to its final serving temperature. It is important to loosely cover the steak with foil and let it rest on a cutting board to prevent it from drying out.

When checking the temperature of the steak, a general guide for doneness levels is as follows:

• Rare: 120-125°F / 49-52°C
• Medium-rare: 130-135°F / 54-57°C
• Medium: 140-145°F / 60-63°C
• Medium-well: 150-155°F / 66-68°C
• Well-done: 160°F / 71°C and higher

The USDA recommends cooking steaks to at least 145°F. It is best to use a thermometer to check the temperature of the steak, as this will ensure your steak is cooked to your desired level of doneness.

When serving your steak, it is important to remember that a thicker steak will take longer to cook through, and a thinner steak will cook faster. Well-marbled steaks will give the juiciest results. Some side dish suggestions include roasted asparagus, roasted Brussels sprouts, creamy mashed potatoes, oven-roasted baby red potatoes, and corn on the cob.

Frequently asked questions