Just as the winter chill settles in, a quick yet impressive dinner becomes essential. Juicy steak medallions deliver restaurant-quality results with minimal effort, making them ideal for weeknights or special occasions.
Why This Recipe Works
- Using tenderloin cuts ensures each medallion remains exceptionally tender and quick-cooking, requiring only minutes per side for perfect doneness.
- A simple seasoning of kosher salt and black pepper applied at least 30 minutes before cooking enhances flavor penetration without overwhelming the natural beef taste.
- Searing in a hot cast-iron skillet creates a flavorful crust through the Maillard reaction, locking in juices while developing complex savory notes.
- Resting the cooked medallions for 5-7 minutes allows internal juices to redistribute evenly throughout the meat, preventing dryness when sliced.
- The optional butter-herb baste adds richness and aromatic depth, transforming basic searing into a professional finishing technique.
Ingredients
- 1.5 pounds beef tenderloin, trimmed and cut into 1.5-inch thick medallions
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoons high-smoke-point oil (such as avocado or grapeseed)
- 2 tablespoons unsalted butter (optional)
- 2 garlic cloves, peeled and lightly smashed (optional)
- 2 fresh thyme sprigs (optional)
Equipment Needed
- 12-inch cast-iron skillet or heavy-bottomed stainless steel pan
- Instant-read meat thermometer
- Tongs
- Cutting board
- Sharp chef’s knife
- Paper towels
- Plate for resting
Instructions
Prepare and Season the Medallions
Remove the beef tenderloin from its packaging and pat each piece completely dry with paper towels. Moisture on the surface prevents proper browning, so thorough drying is essential. Using a sharp knife, cut the tenderloin into uniform 1.5-inch thick medallions. This consistent thickness ensures even cooking. Season all sides generously with kosher salt and freshly ground black pepper, applying approximately 2 teaspoons salt and 1 teaspoon pepper total. Let the seasoned medallions rest at room temperature for 30-45 minutes. This resting period allows the salt to penetrate the meat, enhancing flavor and helping retain moisture during cooking. Meanwhile, prepare your cooking station by placing oil, butter, and optional aromatics within reach.
Heat the Skillet Properly
Place your 12-inch cast-iron skillet on the stove over medium-high heat. Allow it to preheat for 4-5 minutes until thoroughly hot. To test readiness, sprinkle a few drops of water into the pan; they should immediately sizzle and evaporate. Add 2 tablespoons of high-smoke-point oil, swirling to coat the bottom evenly. Continue heating for another 1-2 minutes until the oil shimmers and just begins to smoke lightly. The oil should be hot enough that it flows easily across the pan surface. Proper preheating creates the necessary thermal foundation for effective searing. Avoid overcrowding by cooking in batches if your skillet cannot accommodate all medallions with at least 1 inch of space between them. Crowding lowers pan temperature and causes steaming instead of searing.
Sear the First Side
Using tongs, carefully place the medallions in the hot skillet, laying them away from you to prevent oil splatter. Do not move or press them down. Cook undisturbed for 3-4 minutes to develop a deep brown crust. Check progress by gently lifting one edge with tongs; the surface should show consistent browning. For medium-rare, aim for an internal temperature of 125°F on the first side. If using an instant-read thermometer, insert it horizontally into the thickest part of a medallion. The searing time may vary slightly based on your stove’s power and pan material. Resist the temptation to move the medallions prematurely, as this disrupts crust formation. The meat will release naturally from the pan when properly seared.
Flip and Cook the Second Side
Flip each medallion using tongs, avoiding piercing the meat. Cook the second side for 2-3 minutes, again without moving. For medium-rare, target an internal temperature of 130-135°F. If adding the optional butter baste, reduce heat to medium and add 2 tablespoons unsalted butter, 2 smashed garlic cloves, and 2 thyme sprigs. Tilt the pan slightly and spoon the foaming butter over the medallions continuously for 1-2 minutes. This basting technique adds flavor and promotes even cooking. Monitor temperatures closely, as the second side typically cooks faster. Remove medallions when they reach 5 degrees below your desired final temperature, as carryover cooking will add another 5 degrees during resting.
Rest and Serve
Transfer the cooked medallions to a clean plate or wire rack. Do not cover them, as trapping steam softens the crust. Let rest for 5-7 minutes to allow juices to redistribute. During this time, internal temperatures will rise approximately 5 degrees while juices stabilize. Slice one medallion to check doneness: medium-rare shows warm red centers, medium shows warm pink centers. Serve immediately after resting. The resting period is non-negotiable for juicy results; cutting too early releases valuable juices onto the plate. For presentation, slice medallions against the grain at a slight angle before serving.
Tips and Tricks
Selecting the right cut significantly impacts results. While beef tenderloin is ideal, you can substitute with sirloin or strip steak cut into medallions. Look for meat with fine marbling and bright red color. Avoid pre-cut medallions from supermarkets, as they’re often inconsistently sized. Instead, purchase a whole tenderloin or ask your butcher to cut 1.5-inch portions. For uniform thickness, use a kitchen scale to portion meat before cutting. If medallions vary in thickness, place thicker pieces toward the pan’s hotter center during cooking.
Temperature control requires attention throughout the process. Use an instant-read thermometer for precision, checking multiple medallions since positioning affects cooking speed. For consistent results, remove medallions from refrigeration 30-45 minutes before cooking. Cold meat straight from the fridge seizes in the hot pan and cooks unevenly. If your stove runs hot, reduce to medium after the initial sear. For electric stoves, preheat the pan longer since they respond slower to adjustments. When basting with butter, watch for butter solids turning brown; this indicates perfect nutty flavor before burning occurs.
Managing smoke involves proper ventilation and oil selection. High-smoke-point oils like avocado, grapeseed, or refined safflower withstand high heat better than olive oil. If smoke becomes excessive, slightly reduce heat rather than removing the pan entirely. Keep kitchen windows open or use your range hood on high. Patting meat completely dry before seasoning minimizes splattering. For minimal smoke, consider finishing in a 400°F oven after searing both sides—this reduces stovetop time while ensuring doneness.
Advanced techniques include dry-brining overnight. Season medallions with salt only, place on a wire rack over a baking sheet, and refrigerate uncovered for 8-24 hours. This draws out moisture, then reabsorbs it, creating superior crust and tenderness. For herb-infused oil, steep thyme or rosemary in warm oil 30 minutes before cooking. Compound butter can be prepared in advance: mix softened butter with minced garlic, herbs, and lemon zest, then chill. Place a slice on hot medallions just before serving. Reverse searing works for thicker medallions: bake at 250°F until 115°F internal, then sear briefly for crust development.
Recipe Variations
- For a peppercorn crust, coat seasoned medallions with 2 tablespoons crushed black peppercorns before searing. The peppercorns toast during cooking, creating aromatic spice notes. Serve with a brandy cream sauce made by deglazing the pan with ¼ cup brandy, then adding ½ cup heavy cream and reducing by half.
- Asian-inspired medallions replace salt and pepper with 2 tablespoons soy sauce and 1 tablespoon grated ginger marinated for 20 minutes. Sear as directed, then finish with a glaze of ¼ cup hoisin sauce, 1 tablespoon rice vinegar, and 1 teaspoon sesame oil brushed on during the last minute of cooking.
- Mediterranean-style preparation involves rubbing medallions with 1 tablespoon dried oregano and 2 teaspoons lemon zest before cooking. After resting, top with a mixture of chopped Kalamata olives, roasted red peppers, and crumbled feta cheese. Drizzle with extra virgin olive oil before serving.
- For blue cheese medallions, create pockets in thicker medallions and stuff with 1 ounce crumbled blue cheese each. Secure with toothpicks before searing. The cheese melts during cooking, creating a creamy interior. Serve with a red wine reduction made by simmering 1 cup red wine with 2 minced shallots until reduced to ¼ cup.
- Southwestern variation uses a spice rub of 1 tablespoon chili powder, 2 teaspoons ground cumin, and 1 teaspoon smoked paprika. Sear as directed, then serve with avocado salsa made from diced avocado, tomato, red onion, lime juice, and cilantro. Accompany with warm corn tortillas.
Frequently Asked Questions
Can I use a different cut of beef for medallions?
Yes, several cuts work well when prepared properly. Sirloin offers good flavor at a lower cost but requires careful cooking to avoid toughness. Cut sirloin against the grain into 1.5-inch portions. Strip steak provides excellent marbling and rich beef flavor; remove the strip of gristle along the edge before cutting. Ribeye medallions deliver exceptional juiciness due to fat content; trim excess fat to prevent flare-ups. Regardless of cut, uniform thickness remains crucial for even cooking. Less tender cuts benefit from brief marination in acidic ingredients like lemon juice or vinegar, but limit to 30 minutes to avoid texture changes.
How do I prevent medallions from becoming overcooked?
Preventing overcooking involves temperature monitoring and timing. Use an instant-read thermometer, removing medallions at 125°F for medium-rare or 135°F for medium, accounting for 5-degree carryover cooking. Reduce heat slightly after the first flip if your stove runs hot. Consider the reverse sear method for thicker medallions: bake at 250°F until 115°F internal, then sear 60 seconds per side. This approach minimizes stovetop time. Always rest meat after cooking; the internal temperature continues rising during this period. For well-done preferences, cook to 150°F then rest, though tenderloin becomes dry beyond medium doneness.
What’s the best way to reheat leftover steak medallions?
Reheating requires gentle methods to preserve texture. Avoid microwaving, which makes meat rubbery. Instead, place medallions on a wire rack over a baking sheet and warm in a 250°F oven for 10-15 minutes until heated through. For quicker reheating, use a skillet on low heat with 1 teaspoon oil, covering briefly to retain moisture. Add a tablespoon of broth or water to create steam. Slice reheated medallions thinly against the grain to improve tenderness. Leftovers work well in salads, sandwiches, or breakfast hashes. Store cooled medallions in an airtight container for up to 3 days.
Can I prepare steak medallions in advance for a dinner party?
Advance preparation streamlines entertaining. Season medallions up to 24 hours ahead and refrigerate uncovered on a wire rack over a baking sheet. This dry-brining enhances flavor and promotes better browning. Bring to room temperature 45 minutes before cooking. Compound butter or herb oils can be made days in advance. Set up your cooking station with all tools and ingredients measured beforehand. For larger groups, sear medallions to 120°F internal, transfer to a baking sheet, and finish in a 400°F oven for 5-7 minutes while guests arrive. This approach manages timing without sacrificing quality.
Summary
Steak medallions offer an elegant yet straightforward dinner option. Proper seasoning, high-heat searing, and adequate resting deliver restaurant-quality results. Customize with global flavors or simple herb finishes for versatile meals.