Tenderloin steak should be cooked by dry-heat methods. To prepare tenderloin steak for broiling, grilling, or saucepan-broiling, trim external fat, if desired. Do not salt, as salt draws juices from the meat. Use tongs to turn tenderloin steak as it cooks. A fork may pierce the meat and allow juice to escape.

Internal temperature for medium rare is 145°F (63°C), for medium 160°F (71°C). You can also judge the doneness of steak by pressing the meat with your finger. Very rare meat offers little resistance, medium rare is slightly springy, medium is firm and springy, while well done is quite firm.

Broil

Preheat the broiling element. Place the tenderloin steak on a broiler saucepan 2 to 4 inches (5–10cm) from the heat source. Cook 13 to 16 minutes, turning once. Remove the steak when it reaches the desired degree of doneness.

Grill

Brush tenderloin steak lightly with oil, if desired, and place directly over the heat source. Grill 6 to 8 minutes, depending on the thickness of the steak. Turn once and remove when it reaches the desired degree of doneness.

Pan-broil

Heat the skillet on the hob until hot. Add oil or butter if desired. Place tenderloin steak on the skillet and cook 13 to15 minutes, turning once. Remove steak when it reaches desired degree of doneness.