Petite Tender Steak

By The Stay At Home Chef

Ingredients

2 8-10 ounce petite tender steaks
2 teaspoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon white pepper
2 tablespoons resting butter (or plain butter)

Prep Time30mins
Cook Time20mins
Servings2

Instructions

Remove the 2 8-10 ounce petite tender steaks from the refrigerator and any packaging and let sit at room temperature for at least 30 minutes.

Rub each side with the 2 teaspoons olive oil to coat. In a small bowl, stir together 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/2 teaspoon white pepperRub both sides of each steak with the rub mixture.

Preheat oven to 375 degrees. Preheat a heavy, oven-safe skillet over high heat until it is smoking hot.

Sear steaks in the hot pan for 2-3 minutes per side until there is lots of golden browning on the surface. This steak has a unique shape so be sure to sear the entire exterior.

Slide the skillet with the seared steaks in it into the oven to finish cooking. Remove the steaks from the oven 5 degrees before the desired level of doneness is achieved, or 130 degrees F for medium.

When the steaks are removed from the oven immediately top with 2 tablespoons resting butter and allow the steaks to rest 10 minutes before cutting into them. The temperature of the steak will continue to rise as it rests by about 5 degrees.