how to cook steak medallions in the pan

3 min read 24-01-2025

Pan-seared steak medallions offer a restaurant-quality meal with minimal fuss. This guide will walk you through achieving perfectly cooked medallions every time, whether you prefer a rare, medium-rare, or well-done steak.

Choosing Your Steak

The best cuts for steak medallions are those that are naturally tender and have good marbling. Excellent choices include:

Filet Mignon: The most tender cut, known for its buttery texture.
Tenderloin: Similar in tenderness to filet mignon, often a more economical option.
Ribeye: Offers a richer flavor and more marbling than filet mignon or tenderloin. It's important to trim excess fat before cooking.
Sirloin: A leaner cut, but still suitable for medallions if cooked properly. Avoid overcooking.

Tip: Ask your butcher to cut the steaks into even medallions, approximately 1-inch thick. Consistent thickness ensures even cooking.

Preparing Your Steak Medallions

Before you even think about the pan, proper preparation is key:

Pat them dry: Use paper towels to thoroughly dry the surface of each medallion. This helps achieve a good sear.
Season generously: Season both sides liberally with salt and freshly ground black pepper. At least 30 minutes before cooking is ideal; longer is even better (up to 2 hours in the refrigerator). Consider adding other seasonings like garlic powder, onion powder, or your favorite steak seasoning blend.
Bring to room temperature: Take the medallions out of the refrigerator 30-60 minutes before cooking. This allows for even cooking throughout.

Cooking Your Steak Medallions

What you'll need:

High-heat-tolerant pan: Cast iron is ideal, but a heavy-bottomed stainless steel pan will work well.
High-quality oil: Use a high-smoke-point oil like avocado, grapeseed, or canola oil. Olive oil has a lower smoke point and isn't recommended for searing.
Tongs: For safely maneuvering the medallions.
Meat thermometer: Essential for achieving your desired level of doneness.

Instructions:

Heat the pan: Place your pan over medium-high heat. Let it get very hot – almost smoking hot. Add your oil once the pan is hot.
Sear the medallions: Carefully place the medallions in the hot pan. Do not overcrowd the pan; work in batches if necessary. Sear undisturbed for 3-4 minutes per side to develop a beautiful crust.
Reduce heat and cook to desired doneness: Once seared, reduce the heat to medium or medium-low. Continue cooking, turning occasionally, until the internal temperature reaches your desired doneness:
- Rare: 125-130°F (52-54°C)
- Medium-Rare: 130-135°F (54-57°C)
- Medium: 135-140°F (57-60°C)
- Medium-Well: 140-145°F (60-63°C)
- Well-Done: 145°F+ (63°C+)
Rest the steak: Once cooked, remove the medallions from the pan and let them rest on a cutting board for 5-10 minutes. This allows the juices to redistribute, resulting in a more tender and flavorful steak.

Serving Your Steak Medallions

Serve your perfectly cooked steak medallions immediately. Consider these delicious pairings:

Classic: Roasted potatoes and asparagus.
Elegant: Creamy mushroom sauce and a side salad.
Bold: Spicy chimichurri sauce and grilled corn on the cob.

FAQs: Pan-Seared Steak Medallions

How do I know when my pan is hot enough?

Add a drop of water to the hot pan. If it sizzles and evaporates immediately, your pan is ready.

What if my steak medallions are sticking to the pan?

Ensure your pan is hot enough and that you're using enough oil. Don't move the medallions around too much while searing.

Can I add butter to the pan at the end?

Yes! Adding a knob of butter in the last minute of cooking will add richness and flavor. Tilt the pan and baste the medallions with the melted butter.

With practice, you’ll master the art of cooking perfect pan-seared steak medallions. Enjoy!