This herbed butter cast iron steak brings us back to our first apartment before we had a grill and kids. Those were much simpler days. I can’t believe we haven’t added this recipe to the blog yet, because it’s a favorite! Perfect for the holidays. The only thing new is was my homemade herbed butter which was absolutely incredible. You can use regular butter too. Also, Thomas did a filet for the recipe although he prefers a ribeye. If it’s cold outside or you just want soft buttery steak the cast iron is our favorite method. You will not be disappointed!
What you need to make these herbed butter cast iron steaks + substitutions:
- Beef tenderloin-Â We purchased a USDA prime beef tenderloin from Costco because it is cheaper if you cut it yourself and freeze the remains. We have a video coming soon on how to portion and trim a beef tenderloin. We used two filets from that tenderloin.
- Olive oil- We use olive oil to marinate the steak because we love it and it has so many amazing benefits. You could also use avocado oil if you prefer, both work just fine!
- Herbed butter-Â I just made a homemade herbed butter which is so good! It has fresh rosemary in it and it was amazing. Kerrygold butter would work great too!
- Salt-Â Thomas usually prefers coarse sea salt for his steaks but we did fine this time around. Redmond sea salt is our favorite and we buy it in bulk! You can use the code daddioskitchen for 15% off on their website.
- Pepper-Â Typically Thomas like to use whole peppercorns and smash them up himself. But this time, he used fine pepper which is fine as well.
- Garlic- The addition of fresh garlic in the pan with butter spices and oil is such a perfect compliment to these cast iron steaks.
- Meat thermometer– This obviously isn’t an ingredient, but we use a meat thermometer for everything! It’s such a game changer when it comes to cooking meat (and even bread), because then you really know if it’s done! I linked the one we’ve used for years and love!
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Alright, let’s get to making the recipe! Enjoy!
Garlic Rosemary Pork Tenderloin
This garlic rosemary pork tenderloin is the easiest weeknight dinner. The sauce really gives it such a great flavor. It's so easy to whip together so quickly and all you have to do is bake it. You can pair it with different sides to change it up. We went with crispy roasted potatoes and steamed green beans and the boys loved the pork too! Such an easy one to throw together and so tasty for the whole family!
Ingredients
- 1 lb pork tenderloin
- â…“ cup olive oil
- 2 tbsp Worcestershire sauce
- 1 tbsp honey
- 4-5 garlic cloves minced
- 2 sprigs fresh rosemary chopped
- 1 tsp sea salt
- ½ tsp black pepper
Instructions
- Preheat your oven to 400F degrees.
- In a small bowl or measuring cup, mix together the olive oil, Worcestershire sauce, honey, garlic, and rosemary.
- Place your pork tenderloin in a baking dish and season with the sea salt and pepper all over. Pour the sauce over the pork and coat it really well.
- Bake in the oven for 25-35 minutes depending on how big and thick it is. You want the outsides browned and the center cooked through.
- Spoon the juices from the dish over the meat when you serve it. We serve ours with crispy potatoes and green beans. Enjoy!
Notes
For Storing: Store leftovers in an airtight container in the fridge for 3-4 days.
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