Don’t make a missed-steak and miss this week’s fresh new deal! Fresh tenderloin steaks😋 You can never go wrong with fresh steak, the only thing you have to decide is how to cook it! We made it easy and gave you our top three options.

Temperatures for steak

Rare: 120° F to 125° F

Medium rare: 125° F to 130° F

Medium: 135° F to 140° F

Medium well: 145° F to 150° F

Well done: 160° F and above

Pan-Seared 

1. Preheat the oven to 415 degrees F. Pat the steaks very dry with paper towels; season both sides with salt and pepper. Allow steaks to rest at room temperature for about 30 minutes while the oven preheats.
2. Heat a 10-inch cast iron pan over medium-high heat for about one minute. Add  oil to the pan and swirl to evenly distribute the oil. Place the steaks in the pan, allowing room between steaks. Cook without moving steaks for 2 minutes. Using tongs, lift the steaks and flip them over. If properly seared the steaks should release easily, without sticking to the pan. Immediately place the cast iron pan into the hot oven.
3. Cook steaks until firm. For rare, bake for 4 minutes. Medium rare, 5-6 minutes. Medium, 6-7 minutes. Medium well, 8-9 minutes.

Remember, depending on the size of the steak, the more or less time it will take. This recipe is ideal for a 8-10 ounce portion, roughly 2-3 inches thick. Remove filets from the skillet and set on a plate, lightly cover with tin foil and let sit for 5 minutes before serving. This is important to bring your steak to its final serving temperature. Top with a slice of butter and serve!

Grilled

1. Season both sides of the filet generously with salt and pepper and fresh rosemary. Rub with a little olive oil and let rest for 30 minutes before cooking, this is to bring the steak to room temperature and ensure your cooking times are more accurate.
2. Preheat the grill to high heat. Keep the lid closed and let the internal temp get up to around 500° F.
3. Place the fillets face down and sear undisturbed for 5 minutes. Flip the fillets and sear for an additional 5 minutes. This is ideal for medium-rare.
4. For rare, sear for 4 minutes a side. Medium rare, 5 minutes. Medium, 6-7 minutes. Medium well, 8+ minutes. Remember, depending on the size of the steak, the more or less time it will take. This recipe is ideal for a 8-10 ounce portion, roughly 2 inches thick.
5. Remove fillets from the grill and set on a plate. Let sit for 5 minutes before serving. This is important to bring your steak to its final serving temperature. Top with a slice of butter and serve!

Reverse Seared

1. Bring the steaks to room temperature. Pat steaks dry with a paper towel, then place them on a parchment-lined rimmed baking sheet. Allow to sit at room temperature for at least 15 minutes. Preheat the oven to 225F.
2. Season the steaks. Sprinkle each steak liberally on all sides with Kosher salt, including the sides of the steak. About 2-3 tsp per filet. It looks like a lot, but meat can handle a good amount of salt. Season on all sides with (a smaller amount of) freshly ground black pepper, as much as you like.
3. Cook the steaks. Place the fillets into a preheated oven and cook according to desired doneness. We recommend 25 minutes for medium rare, with an internal temperature of 115F. If you prefer rare, check after 20 minutes. If you prefer steak more cooked, check it after 30 minutes.
4. Heat a cast iron skillet. Allow the fillets to rest while you heat a cast iron skillet over high heat. When it begins to smoke, about 5 minutes later, add a tablespoon of neutral oil.
5. Sear the steaks. Place steaks in the hot skillet, then cook for about 2 minutes total, flipping the steaks every 15-20 seconds until a crust has formed.
6. Allow the meat to rest. Let the steaks sit for 5-10 minutes to rest, then serve immediately. We recommend having flaky sea salt on standby for serving.

**Could you instead finish the steak on a grill (gas or charcoal grill) instead of on a stovetop? Yes, absolutely! It’s the same method — cook for a few minutes over high heat, flipping often. Just make sure the grill is nice and hot before adding the steak.

6 Compound Butter Toppings for Steak

We like to keep it simple and let our meat speak for itself! We recommend a light season and some homemade compound butter on top! These recipes are best with super fresh Amish butter that you can now find in our store

Garlic & herb butter

1/2 stick of butter

1 tablespoon fresh rosemary, removed from sprig and minced

1 garlic clove, minced

Jalapeño Lime

1/2 cup high-quality unsalted butter, softened

½ jalapeno pepper, minced

juice of ½ lime

1/4 tsp coarse salt

Sun-dried Tomato

1/2 cup high-quality unsalted butter, softened

2 garlic cloves, minced

2 tbsp finely chopped fresh basil

1/3 cup finely chopped sun dried tomatoes

1/4 tsp coarse salt

1/8 tsp freshly ground black pepper

Tarragon

1/2 cup high-quality unsalted butter, softened

2-3 tbsp finely chopped fresh tarragon

2 tbsp finely minced onion

1 garlic clove, finely minced

1/2 tsp lemon zest

1/4 tsp coarse salt

1/2 tsp freshly ground black pepper

Blue Cheese

1/2 cup high-quality unsalted butter, softened

1/2 cup blue cheese or Gorgonzola (add more or less to suit your tastes)

1/4 tsp coarse salt

1/8 tsp freshly ground black pepper

Truffle

1/2 cup high-quality unsalted butter, softened

1 tbsp grated truffles, or truffle oil, or truffle seasoning (more or less to taste)

1/2 tsp coarse salt

How to Prepare

Soften the butter in a microwave safe bowl until malleable, 10-15 seconds. Stir in spices and seasonings until fully mixed. Spoon the butter onto tin foil doing your best to reshape it to resemble a stick of butter. Place in the refrigerator for about 10 minutes and remove 5 minutes before adding to the filet.

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