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Petite Tender Steak
Want to try a lesser-known steak cut with the help of tips and tricks from a professional? With our foolproof technique, you'll enjoy a perfect, juicy petite tender steak in no time.
Prep Time
30 mins
Cook Time
30 mins
Total Time
50 mins
Servings: 2 steaks
Calories: 762 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 2 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
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.
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Notes
- Pat steaks dry. Do not add oil to the meat, but still season generously. Heat 2 tablespoons cooking oil in a large heavy skillet over medium-high heat. Add in steak and sear 2-3 minutes. Flip and sear an additional 30 seconds before adding in 4 tablespoons butter and any aromatics you want to use like rosemary, thyme, or smashed garlic cloves. Tip the pan and use a spoon to start basting the steak with the liquids as it cooks. Once the second side has had a chance to cook for 3 minutes, flip again and continue flipping every 1 minute, basting constantly, until the desired internal temperature is reached.
- Preheat your oven to 250 degrees Fahrenheit. Place a wire rack onto a rimmed baking sheet. Season steaks and place them onto the wire rack. Bake in the 250-degree oven until the internal temperature of the steaks reaches 10-15 degrees below your target temperature. Remove from the oven and sear in oil in a heavy skillet over high heat to form a deep golden brown crust.
Nutrition Information
Serving
1steak
Calories
762kcal
(38%)
Carbohydrates
1g
(0%)
Protein
41g
(82%)
Fat
65g
(100%)
Saturated Fat
28g
(140%)
Polyunsaturated Fat
3g
Monounsaturated Fat
27g
Trans Fat
0.5g
Cholesterol
189mg
(63%)
Sodium
1364mg
(57%)
Potassium
706mg
(20%)
Fiber
0.3g
(1%)
Sugar
0.03g
(0%)
Vitamin A
353IU
(7%)
Vitamin C
1mg
(1%)
Calcium
26mg
(3%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 2steaks
Amount Per Serving
Calories 762
% Daily Value*
| Serving | 1steak | |
| Calories | 762kcal | 38% |
| Carbohydrates | 1g | 0% |
| Protein | 41g | 82% |
| Fat | 65g | 100% |
| Saturated Fat | 28g | 140% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 27g | 135% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 189mg | 63% |
| Sodium | 1364mg | 57% |
| Potassium | 706mg | 15% |
| Fiber | 0.3g | 1% |
| Sugar | 0.03g | 0% |
| Vitamin A | 353IU | 7% |
| Vitamin C | 1mg | 1% |
| Calcium | 26mg | 3% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.