Cast iron, high heat, butter. The method does the work.
Filet is the most forgiving cut on the grill — and the least forgiving in the pan if you rush it. Let the steak come to room temp, get the pan screaming hot, and don’t touch it while it sears. The rest is easy.
Make it a plate. Take your time with this one.
Ingredients
- 2 filet mignon steaks
- a drizzle of avocado oil or tallow
- a knob of butter
- a clove or two of garlic, smashed
- a sprig of fresh rosemary or thyme
- salt and a generous amount of cracked black pepper
Method
- Pull steaks from the refrigerator 30 minutes before cooking. Let them come to room temp — this matters for an even cook.
- Pat dry. Season both sides generously with salt and pepper.
- Heat oil in a cast iron skillet over medium-high until shimmering. Add steaks and sear 2–3 minutes per side without moving them. Tilt the pan and spoon the hot oil over the steaks as they go.
- Reduce heat to medium. Add butter, garlic, and herbs. Spoon the melted butter over the steaks for about 30 seconds.
- Transfer the skillet to a 400°F oven:
-6–7 minutes for medium-rare,
-8 for medium,
-9 for medium-well. - Rest on a plate 5–10 minutes before cutting. Spoon the pan juices over the top.
Build It Your Way
The pan is already doing something — use it:
- deglaze with a splash of beef broth after the steaks come out, stir in a pour of heavy cream and cracked pepper, simmer 2–3 minutes for a quick peppercorn sauce
- melt a knob of butter in the same pan with a minced garlic clove and a squeeze of lemon for a simple pan sauce
- serve alongside roasted asparagus or a simple arugula salad
- mashed yellow potatoes or roasted fingerlings alongside
- a spoonful of tzatziki or horseradish on the side if you want contrast
Take your time. This one’s worth it.
Swaps & Notes
- Cast iron is the right pan for this. It holds heat evenly and goes from stovetop to oven without missing a beat.
- Tallow runs hotter than avocado oil and gives a slightly deeper crust — either works.
- Don’t skip the rest. Cutting too early loses everything the butter baste just did.
- No cast iron — use any oven-safe skillet. A stainless pan works. Nonstick doesn’t go in a hot oven.
