As seen in our latest Instagram reel
Tender, juicy steak with a beautifully seared crust and rich garlic butter melting over every bite — this Garlic Butter Seared Tenderloin Steak is pure indulgence. This is the steakhouse-worthy dinner from @osamashealthyrecipes that had everyone commenting TENDERLOIN for the recipe. Perfectly seared tenderloin develops a golden-brown exterior while staying succulent inside, then gets basted with fragrant garlic, melted butter, and fresh herbs.
Why you’ll love them
- A proper steakhouse crust at home: ripping-hot sear, then a garlic-butter baste for deep, savory flavor.
- Serious protein: roughly 42g per serving from lean beef tenderloin.
- Simple and elegant — a short ingredient list and about 20 minutes, start to finish.
- The pan drippings make an instant sauce; nothing goes to waste.
Ingredients
- 1.5 lb (680 g) beef tenderloin, cut into 4 steaks (about 6 oz each), room temperature
- 1 tsp kosher salt
- ½ tsp black pepper
- 1 tbsp olive oil
- 3 tbsp unsalted butter
- 5 cloves garlic, smashed
- 3 sprigs fresh rosemary or thyme
Instructions
- Season. Pat the steaks dry and season generously all over with the salt and pepper. Let them sit at room temperature 20 minutes.
- Sear. Heat the olive oil in a heavy skillet (cast iron is ideal) over high heat until just smoking. Sear the steaks 2–3 minutes per side until deeply browned.
- Baste. Reduce the heat to medium. Add the butter, garlic, and herbs; tilt the pan and spoon the foaming garlic butter over the steaks for 1–2 minutes.
- Check temp. Cook to 130–135°F (54–57°C) internal for medium-rare, or to your preferred doneness.
- Rest & serve. Transfer to a board, rest 5 minutes, then slice against the grain and spoon the pan butter over the top.
Tips
- Dry steaks sear better — moisture is the enemy of a good crust, so pat them very dry.
- Use a thermometer; guessing is how good steaks get overcooked.
- Let the butter foam and turn nutty before basting — that’s where the flavor lives.
- Save any leftover pan butter for drizzling over roasted vegetables.
Nutrition
Estimated per serving (serves 4): ~420 calories, ~42g protein, ~25g fat, ~2g carbs. Values are estimates computed from USDA reference data, not lab-tested.
Advertisement
Would you go medium-rare or medium? Follow @osamashealthyrecipes on Instagram for the reel and more easy recipes.
