The best way to cook beef medallion steaks is to pan-sear them on the stove. This method is quick, easy, and helps keep the steak juicy and tender. Start by taking the steaks out of the fridge and letting them sit at room temperature for about 20 minutes. This helps them cook evenly.
Next, season both sides of the steaks with salt and pepper. Heat a little oil in a heavy pan over medium-high heat until it’s hot but not smoking. Place the steaks in the pan and cook without moving them for about 3 to 4 minutes on each side for medium-rare. If you like your steak more cooked, add a minute or two per side.
Once both sides are browned and cooked to your liking, take the steaks out of the pan and let them rest on a plate for 5 minutes. Resting helps the juices settle, so your steak stays moist when you cut it.
For extra flavor, you can add a knob of butter, garlic, and some fresh herbs like rosemary or thyme to the pan during the last minute of cooking. Spoon the melted butter over the steaks before resting.
That’s it simple, tasty, and perfect for beef medallion steaks!
7 Mouthwatering Tips for the Perfect Filet Mignon
This method is my go-to for a perfectly cooked steak that has a crispy, golden-brown crust and a juicy, tender center. It combines the high heat of the stovetop with the gentle cooking power of the oven to give you that perfect steak every time. Ingredients:
- Beef medallion steaks (1-1.5 inches thick)
- Olive oil (or butter)
- Salt and pepper
- Optional aromatics: Garlic, rosemary, thyme
- Bring steaks to room temperature: Let the steaks sit out for 20-30 minutes before cooking. This helps them cook more evenly.
- Preheat the oven to 400°F (200°C). It should be ready to go by the time your steak is seared.
- Season the steaks: Pat the steaks dry and season generously with salt and pepper. You can also add garlic powder or smoked paprika for extra flavor.
- Heat the skillet: Heat a cast-iron skillet over medium-high heat for 3 minutes, then add a bit of olive oil or butter. When hot, place the steaks in the skillet.
- Sear the steaks: Sear each side for about 2-3 minutes, until golden brown and crisp. Don’t move the steak around; let it develop that beautiful sear.
- Transfer to the oven: Once the steaks are seared, transfer the skillet to the oven and cook for about 4-6 minutes for medium-rare, depending on thickness. Use a meat thermometer to check internal temperature (130°F for medium-rare).
- Rest the steaks: After cooking, let the steaks rest for 5-10 minutes before cutting to ensure the juices redistribute.
- Serve: Slice against the grain, drizzle with pan juices or top with compound butter, and serve hot.
Why This Method Works:
- Searing locks in the steak’s natural juices, ensuring a flavorful, crispy crust.
- Oven-finishing provides gentle, even cooking, giving you a perfectly done steak without overcooking it.
- Resting is key to retaining moisture. When you cut into the steak too soon, all the juices run out, leaving it dry.
Grilling (For a Smoky Flavor and Charred Crust)
Grilling beef medallion steaks gives them that unmistakable smoky flavor and charred crust that you can’t get from other methods. If you love cooking outdoors or just want a quick, flavorful steak with minimal fuss, grilling is your best bet. It’s simple, fun, and perfect for those summer nights.
Ingredients:
- Beef medallion steaks (1-1.5 inches thick)
- Olive oil (or a marinade)
- Salt and pepper
- Optional marinade: Olive oil, garlic, balsamic vinegar, and herbs (30 minutes to 1 hour)
Instructions:
- Preheat the grill: Set your grill to medium-high heat (around 400°F) or, if you’re using charcoal, wait until the coals are glowing with a thin layer of ash.
- Season the steaks: Pat the steaks dry, season with salt and pepper, and brush lightly with olive oil. If marinating, let the steaks sit for 30 minutes before grilling.
- Grill the steaks: Place the steaks on the hot grill. Grill for 3-4 minutes on each side, flipping only once. Press gently with tongs to ensure even contact with the grill.
- Cook to your desired doneness: For medium-rare, aim for an internal temperature of 130°F. For medium, aim for 140°F. Use a meat thermometer for accuracy.
- Rest the steaks: Once cooked, remove the steaks from the grill and let them rest for 5-10 minutes. This keeps the juices inside the steak, making it more tender and juicy.
- Serve: Slice the steak against the grain and enjoy. You can also drizzle with a chimichurri sauce or a tangy balsamic glaze for an added punch of flavor.
Why Grilling is So Great for Beef Medallions:
- Smoky flavor: The grill infuses the steaks with that irresistible smoky flavor that you just can’t get from pan-searing or oven cooking.
- Charred crust: Grilling gives the steak that perfect sear and crispy exterior, adding texture and flavor.
- Outdoor vibes: Grilling is great for casual gatherings and adds a fun, outdoor element to cooking.
Grilling Tips & Tricks:
- Don’t press down on the steak while it’s on the grill – this releases juices and can make the steak dry.
- Avoid overcrowding the grill. If you’re cooking multiple steaks, give them some space to ensure even heat distribution.
- Resting is crucial to ensuring your steak stays juicy and tender.
Final Thoughts:
Both methods pan-searing and oven-finishing, as well as grilling are fantastic ways to cook beef medallion steaks, and the best one really depends on your personal preferences. Pan-searing gives you a perfect balance of sear and tenderness, while grilling imparts that smoky, charred flavor that’s hard to beat. No matter which method you choose, you can’t go wrong. Just remember to let your steaks rest, check your doneness with a thermometer, and season generously.
So, fire up that grill or heat your skillet, and enjoy a delicious steak dinner tonight! What’s your favorite way to cook steaks? Let me know how it goes, or if you’ve got any other cooking tips you swear by!