The Perfect Tenderloin Steak
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The Perfect Tenderloin Steak
There’s nothing I like more than a seared and roasted steak while I am on the ZReduction phase of Plan Z. I learned this steak method by asking a French restaurant how they did theirs. I have pretty much perfected my technique using a cast-iron skillet.
Servings: Serves 2 (can be doubled easily)
Ingredients:
2 six-ounce tenderloin steaks. Ask your butcher for center-cut steaks. Those will be whole (no strings holding them together). They are also the most tender and just the right size. They should be 1.5 to 2 inches thick.
olive oil spray
sea salt and pepper to taste
Instructions:
Heat your oven to 375 degrees.
Take out your cast iron pan and begin to heat it on the stove.
Spray your steaks with olive oil spray on both sides. Season with sea salt and pepper
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