Normally when I buy beef tenderloin steaks, I get them about 1 1/2 - 2 inches thick so I can get a good sear and then finish in the oven for medium rare. Well this time I accidentally got steaks that are only about 1/2 - 3/4 inch thick. What would be the best way to cook these so as to not overcook them but still get a good crust on the outside? I'm afraid that by the time that happens, they will be overcooked in the middle. I was thinking maybe just 3-4 minutes per side in a hot cast iron pan?