How To Cook Beef Medallions | Fast, Juicy, Foolproof

Small, round steaks deliver big steakhouse flavor with weeknight speed. You’ll get clear steps for pan, oven, grill, air fryer, and sous vide; smart seasoning; the right oils; precise temperatures; and timing by thickness. No special gear beyond a heavy pan, tongs, and a thermometer. The goal is simple: a deep crust outside and a tender, rosy center inside.

Cooking Beef Medallions At Home: Methods, Times, Temps

Packs labeled “tenderloin medallions” are ultra-tender. Some stores sell rump or sirloin medallions with more chew and stronger beef flavor. Shape and thickness vary, so treat each piece like a mini steak. Dry the surface, salt early, preheat hard for a crust, and guide doneness by temperature, not the clock.

Quick Doneness Guide

Use this chart as your north star. Pull a few degrees early; carryover during the rest finishes the job.

For official guidance on whole-muscle steaks, see the safe minimum temperature chart. It lists 145°F for steaks and roasts with a short rest; many diners stop earlier for tenderness and flavor.

What Beef Medallions Are

A medallion is a small, round steak—often 1–2 inches thick and 2–3 inches across. Butchers trim them lean and tidy, so they cook fast and plate neatly. Tenderloin versions are plush and mild; rump and sirloin feel beefier. Either way, thickness drives timing more than the exact cut, which is why a thermometer matters.

Pan-Seared Route (Cast Iron Win)

Gear And Setup

Grab a 10–12 inch cast-iron or heavy stainless skillet, tongs, paper towels, and an instant-read thermometer. Pick a high-smoke-point fat—avocado, rice bran, grapeseed, or refined canola. Pat steaks dry, then salt at least 30 minutes ahead. A rack-overnight chill gives even better browning on tenderloin pieces.

Step-By-Step

1. Preheat the skillet 3–5 minutes over medium-high until a drop of oil shimmers and moves easily.
2. Film the pan lightly. Lay steaks down with space; crowding drops heat and blocks crust.
3. Sear 60–90 seconds per side for a deep, even crust. If browning stalls, flip more often; frequent flips even out heat and speed cooking.
4. Drop heat to medium. Add a knob of butter with a smashed garlic clove and a thyme sprig. Baste 30 seconds, tilting the pan.
5. Probe through the side; pull at the “pull temp” from the chart above.
6. Rest 5 minutes on a warm plate. Slice across the grain; spoon pan juices over the cuts.

Time Benchmarks By Thickness

These ranges assume strong heat and preheated cast iron. Always let temperature lead:

• 1-inch thick: about 5–7 minutes total.
• 1½-inch thick: about 7–10 minutes total.
• 2-inch thick: about 10–13 minutes; finish in a 375°F oven if the crust is set but the center lags.

Oven Finish For Even Centers

When a medallion runs thick, combine a hard sear with gentle heat. Sear both sides until mahogany, then move the pan to a 375–400°F oven. Check every 2–3 minutes. Pull a few degrees shy, rest, and slice. This yields a uniform blush edge-to-edge with a crisp exterior.

Grill Marks And Smoke

Grates bring char and a hint of smoke. Set two zones: one hot, one moderate. Sear over the hot side to lock in color, then slide to the cooler side until you hit your pull temp. If the steaks have a fat cap, stand them on that side for a minute to render and crisp. Keep the lid down during the finish to steady the heat.

Air Fryer Speed Play

Air fryers handle small steaks well once the surface is dry and lightly oiled. Heat to 400°F. Cook 6–9 minutes for 1-inch pieces, flipping at halfway. Probe early, rest, and serve. Texture lands between roasted and grilled: clean browning, gentle interior.

Sous Vide Consistency

Precision baths shine for batch cooking or hosting. Bag seasoned steaks with a teaspoon of butter. Set the bath to your target final temperature, hold 45–90 minutes depending on thickness, then dry hard and sear in blazing heat for 45–60 seconds per side. The interior is already uniform, so no long rest after the sear—slice and serve.

Seasoning Playbook

Salt Timing

Salt draws moisture at first, then that moisture re-absorbs. Salting 30–90 minutes ahead dries the surface for better browning. Overnight salting (uncovered on a rack) deepens flavor on tenderloin pieces and keeps the crust crisper.

Herbs, Pepper, And Aromatics

Keep the base simple: kosher salt and coarse black pepper. Add crushed garlic, thyme, or rosemary during the final minute so they scent the butter without scorching. For a pepper-crusted spin, press cracked pepper into dry steaks right before the pan.

Fats That Don’t Burn

Use avocado, rice bran, grapeseed, or refined canola oil for the sear. Finish with butter during the last minute for gloss and flavor. Ghee brings butter notes with more heat tolerance.

Food Safety And Resting

Whole-muscle steaks are safe when cooked to a safe internal temperature and rested. Official guidance lists 145°F plus a short rest for steaks and roasts. A thermometer prevents guesswork and keeps the rest predictable. You can also read the USDA note on resting here: USDA: Is It Done Yet?

Sauces That Love Beef

Pan drippings are gold. While the steaks rest, tilt the skillet and spoon off extra fat. Sauté a minced shallot in what remains, splash in stock or wine, scrape up browned bits, and whisk in a small knob of butter. Finish with Dijon, cracked pepper, or a thyme sprig. Spoon over slices so the sauce coats the cut sides.

Side Dishes That Fit

Lean medallions like company. Think crisp potatoes, a green veg, and something bright. Roasted carrots, garlicky broccolini, smashed potatoes, or peppery greens bring color and crunch. Acid balances richness, so quick-pickled onions or a lemony vinaigrette lift every bite.

Fixes For Common Snags

Surface Steams Instead Of Searing

Moisture blocks browning. Pat steaks dry, heat the pan longer, and avoid crowding. If watery bubbles appear, pull one piece, raise the heat, and resume once the pan rebounds.

Crust Done, Center Lagging

Move to a 375–400°F oven to finish gently. Or lower the burner and flip more often. Thick pieces benefit from frequent flips to even out heat.

Overcooked By A Hair

Shave thin across the grain, spoon on pan sauce, and add a small pat of butter. Salt lightly to brighten flavor. Next time, check temperature sooner and pull 3–5°F early.

Uneven Thickness

If one piece is thinner, stagger the start time. Or tuck the thinner tail under and tie with twine for uniform height across the set.

Buying Tips And Sizing

Plan 5–7 ounces trimmed weight per person with sides; 8–10 ounces for an all-meat plate. Seek even thickness and dry surfaces in the pack. Deep red color with minimal purge hints at fresher handling. If the label lists tenderloin, expect extra tenderness. Rump or sirloin gives stronger beef character at a friendlier price.

Make-Ahead And Reheat

Two handy paths: cook to a shade under target and chill, or use sous vide. For day-two meals, slice cold, then re-warm quickly in a hot skillet with a splash of stock, just until the edges blush again. Long reheats gray the meat and toughen the crust, so keep it brief.

Method Comparison And Best Uses

Pick the route that fits your gear, time, and crowd size. Each method lands a slightly different crust and texture, and all can hit perfect doneness with a thermometer.

Frozen Start Method

Short on time to thaw? You can start from frozen. Preheat cast iron longer than usual. Sear the first side until a crust forms, flip, and keep searing. Drop heat to medium and finish until you reach the pull temp. Expect a thicker gray band than with thawed meat, yet the crust still delivers. Rest well and slice thinly.

Marinade Or Dry Rub

Tenderloin medallions don’t need a marinade; salt and pepper let the texture shine. Rump or sirloin can benefit from a wet rub for a quick flavor boost. Mix soy, a splash of vinegar, oil, garlic, and black pepper. Toss briefly, then pat dry right before the pan to protect browning. For a dry rub, try smoked paprika, garlic powder, onion powder, and a touch of brown sugar for faster color.

Why Resting Matters

The rest lets heat settle and juices redistribute. Slice too soon and liquid rushes onto the board. Give it a few minutes and those juices stay in the meat, so every slice tastes richer. Resting also narrows the gap between center and surface for a more even bite.

Recipe Card: Weeknight Beef Medallions

Ingredients (Serves 4)

• 4 beef medallions, 1–1½ inches thick (about 6–8 oz each)
• 2 tsp kosher salt, 1 tsp coarse black pepper
• 1 tbsp high-heat oil; 2 tbsp butter
• 2 garlic cloves, smashed; 2 thyme sprigs

Directions

1. Salt steaks 30–90 minutes ahead; chill on a rack, uncovered.
2. Preheat cast iron over medium-high. Pat dry; pepper just before cooking.
3. Add oil; lay steaks in. Sear 60–90 seconds per side to deep brown.
4. Lower heat. Add butter, garlic, and thyme; baste 30 seconds.
5. Probe: pull at 125–130°F for medium-rare, 135–140°F for medium.
6. Rest 5 minutes; slice and spoon pan juices over the cuts.

Smart Tools

An instant-read thermometer ends guesswork. A wire rack keeps salted steaks dry. Long tongs help you stand a steak on its fat edge to render. If you cook often, a small infrared gun tells you when cast iron is truly hot, which makes browning reliable.

Serving Ideas And Leftovers

Turn slices into a bistro plate with fries and a quick pan sauce. Toss with arugula, shaved Parmesan, and lemon for a light dinner. Fold into warm tortillas with chimichurri. For day-two lunches, layer chilled slices on crusty bread with mustard and pickled onions. Keep reheats gentle—just a quick kiss of heat to avoid graying the meat.