Filet Mignon in a Cast Iron Skillet

Filet mignon cooked in a cast iron skillet with butter, garlic, and fresh herbs for a perfect pan-seared steak. This easy steak recipe delivers a rich crust and tender center, ideal for steak dinners, special occasions, or home cooking. A popular method for cooking filet mignon on the stovetop, finished with herb butter and flaky sea salt for classic steakhouse flavor.

Ingredients

• 2 filet mignon steaks (170–225 g / 6–8 oz each, about 5 cm / 2 inches thick)
• Kosher salt, to taste
• Freshly cracked coarse black pepper, to taste
• 1 tablespoon neutral oil (avocado or grapeseed oil)
• 2 tablespoons unsalted butter
• 2–3 garlic cloves, peeled and lightly crushed
• 2–3 sprigs fresh thyme or rosemary
• Flaky sea salt (such as Maldon), for finishing

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Instructions

1. Remove the filet mignon steaks from the refrigerator and pat them completely dry with paper towels.
2. Season generously on all sides with kosher salt and freshly cracked black pepper, pressing the seasoning into the meat. Let the steaks rest at room temperature for about 30 minutes.
3. Heat a cast iron skillet over medium-high heat for about 5 minutes, until very hot.
4. Add the oil and swirl to coat the bottom of the pan evenly.
5. Pat the steaks dry once more, then carefully place them in the skillet, leaving space between each steak.
6. Cook without moving for about 4 minutes, until a deep golden-brown crust forms.
7. Flip the steaks using tongs and cook the other side for another 4 minutes.
8. Reduce the heat to low. Add the butter, garlic, and herbs to the pan.
9. Tilt the skillet slightly and continuously spoon the melted butter over the steaks for 1–2 minutes, depending on your preferred doneness.
10. Transfer the steaks to a plate, tent loosely with foil, and let them rest for 8–10 minutes.
11. Finish with a sprinkle of flaky sea salt and serve immediately.

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Tips

• Make sure the skillet is fully heated before adding the steaks to achieve a good crust.
• Drying the steaks thoroughly helps prevent steaming and promotes browning.
• Letting the meat rest after cooking keeps the juices inside the steak.

Variations and Substitutions

• Add a sprig of sage or a bay leaf for a different herbal note.
• Use clarified butter instead of regular butter for a higher smoke point.
• Finish the steaks with a pat of herb butter for extra richness.

FAQs

How do I know when the filet mignon is done?
Use an instant-read thermometer: about 52–54°C (125–130°F) for medium-rare.

Can I finish the steaks in the oven?
Yes, for thicker cuts, you can transfer the skillet to a preheated oven after searing.

Can I use a different pan?
Cast iron is ideal, but a heavy stainless steel pan also works.

Serving Suggestions

• Serve with roasted potatoes, mashed potatoes, or a simple green salad.
• Pair with sautéed mushrooms or green beans.
• A red wine reduction or peppercorn sauce complements the steak well.

Why You’ll Love This Recipe

• Restaurant-quality results at home
• Simple ingredients and classic technique
• Perfectly seared crust with a tender, juicy center
• Ideal for special occasions or elegant dinners