Tenderloin Steaks with Rosemary Butter

Tenderloin Steaks with Rosemary Butter

tenderloin steaks (actually, any steak would work, but Sams has great tenderloin steaks)
salt and pepper
1/2 stick softened salted butter
1 tablespoon chopped fresh rosemary

Heat oven to 450.  Then, heat heavy bottom skillet to high and add 2 teaspoons olive oil (enough to coat the bottom of the pan).  Salt (generously) and pepper steaks.  Place steaks in hot skillet and allow them to cook for 5-7 minutes, or until very brown (look at the picture above, there is about 1/2 inch of brown).  Flip the steaks, transfer entire pan to oven, and cook until they are as done as you like them.  The time depends on the thickness of the steak. 

Use the touch test:  if the steak feels like your cheek when you touch it, then it's rare.  If it feels like your chin, it's medium rare.  And if it feels like the end of your nose, it's cooked medium.  Don't cook steak any more than medium. 
Let the steaks rest for 10 minutes, then place rosemary butter on top and allow it to melt into the warm steak.   You can also pour the pan drippings on top, too, for extra flavor.

Rosemary Butter
Soften butter on the counter or in the microwave.  Stir in finely chopped rosemary.  Store in refrigerator until ready to put onto steaks.