reduce the heat to medium-high, and cook, flipping the meat frequently, until a pale golden brown crust starts to develop, about 4 minutes Add the butter and herbs and shallots, if using, to the skillet and continue to cook, flipping the steak occasionally and basting it with the foaming butter, shallots, and thyme until an instant-read thermometer inserted into thickest part of the steak, away from the bone, registers 120°F for medium-rare, or 130°F for medium, to minutes longer To baste, tilt the pan slightly so that butter collects by the handle and use a spoon to pick up the butter, and pour it over the steak, aiming at the light spots If the butter begins to smoke excessively or the steak begins to burn, reduce the heat to medium When the steak is done, transfer it to a rack set in a rimmed baking sheet Let rest for to 10 minutes Reheat pan drippings until smoking, and pour over steak to re-crisp Carve the steak and serve A NEW WAY TO COOK TENDERLOIN STEAKS Sure, the tenderloin is the most tender, buttery-smooth cut of meat on the whole steer, but it is bland, plain and simple Because of its lack of fat, it’s also extremely unforgiving when it comes to cooking Fat plays two roles in a steak as it cooks: First, it’s an insulator Energy doesn’t get transferred as efficiently through fat as through lean meat, which means that the more fat a steak has, the longer it takes to cook— and the wider the window of time during which it is perfectly cooked A fatty rib-eye steak might have a good ... when it comes to cooking Fat plays two roles in a steak as it cooks: First, it’s an insulator Energy doesn’t get transferred as efficiently through fat as through lean meat, which means that the more...A NEW WAY TO COOK TENDERLOIN STEAKS Sure, the tenderloin is the most tender, buttery-smooth cut of meat on the whole steer, but it is bland, plain and simple Because of its... as efficiently through fat as through lean meat, which means that the more fat a steak has, the longer it takes to cook— and the wider the window of time during which it is perfectly cooked A fatty rib-eye steak