About this recipe

A restaurant-quality filet mignon made right at home — seared to a perfect crust in a blazing-hot cast iron skillet, then finished in the oven and basted with garlic herb butter. This foolproof method delivers a beautifully browned exterior with a buttery, melt-in-your-mouth center every single time. Simple ingredients, precise technique, and a reliable result that will impress any dinner guest.

Instructions

1. 1

   Remove the filet mignon steaks from the refrigerator 30 minutes before cooking to allow them to come to room temperature. This ensures even cooking throughout. Pat both steaks completely dry with paper towels — this is the single most important step for achieving a great sear.

2. 2

   Preheat your oven to ![425°F]. While the oven heats, season all sides of each steak generously with kosher salt and black pepper freshly cracked. Press the seasoning firmly into the meat.

3. 3

   Place a cast iron skillet over ^[high heat] for 2–3 minutes until it is smoking hot. Add the vegetable oil and swirl to coat. The oil should shimmer and begin to lightly smoke immediately.

4. 4

   Carefully place the filet mignon steaks in the skillet, laying them away from you to avoid splatter. Do not move them. Sear for 2–3 minutes without touching until a deep, dark-brown crust forms on the bottom. Flip once and sear the other side for 2 minutes.

5. 5

   Using tongs, hold each steak on its edge and sear the sides for about 30 seconds each to render and brown the edges all around.

6. 6

   Reduce the heat to ^[medium]. Add the butter, smashed garlic cloves, thyme, and rosemary to the skillet. As the butter melts and foams, tilt the pan slightly and use a spoon to continuously baste the steaks with the herb-infused butter for about 1 minute.

7. 7

   Transfer the entire cast iron skillet to the preheated ![425°F] oven. Cook until an instant-read meat thermometer inserted into the thickest part of the steak reads your desired doneness: %[120–125°F] for rare, %[130–135°F] for medium-rare (recommended), %[140–145°F] for medium. This typically takes 4–7 minutes depending on thickness.

8. 8

   Remove the cast iron skillet from the oven. Transfer the steaks to a cutting board or warm plate and tent loosely with aluminum foil. Rest for at least 5 minutes — this allows the juices to redistribute and is essential for a juicy result. Do not skip this step.

9. 9

   Spoon any remaining garlic herb butter from the pan over the steaks just before serving. Serve whole or sliced against the grain. Enjoy immediately.