I use a cast iron for my pan fried steaks. I have done tenderloin in the cast iron and it comes out delicious. Just make sure the pan is hot when you put the steaks in. I fry 2.5 minutes on each side to get that crispy bark
, then turn the burner off and let the steaks cook an additional 3 - 4 minutes. We like ours medium rare. They come out delicious. I don't season them with anything but coarse ground sea salt and coarse ground black pepper.
I loveeee my steak on the cast iron, and I was strictly a grill girl before. They just turnout PERFECT. Couple tips for all yall who say they dont turn out:
Let the steak sit out and get room temp..we mostly use 1.5 inch NY strips or 1/1.5 inch ribeyes
pat dry with paper towels
use a small (tiny) bit of canola (NOT olive) oil and rub on the steaks
do not season them
let the cast iron heat up in a 500 degree oven then put on high heat on top of the stove
cook the steaks quickly on each side so they get a good coating on them (or grill marks with a grill pan)
stick in the oven to continue until they reach temp (I eat my steaks mooing so it isnt long)
As they are resting sprinkle with kocher salt and black pepper