Prep 15 mins
Cook 11 mins
Okay, so you've been cooking your steaks wrong all these years. Time for change! Adapted from What's Amuse Bouche blog.
- 2 (453.59 g) filet mignon steaks
- 19.71 ml kosher salt
- 19.71 ml freshly cracked pepper
- 118.32 ml unsalted butter, softened (1 stick divided)
- 14.79 ml olive oil
- 2 garlic cloves, minced
- 14.79 ml fresh parsley, chopped
- 14.79 ml fresh thyme, chopped
- 4.92 ml lemon zest
- Mix together 4 tablespoons (1/2 stick) softened butter with the minced garlic, the chopped herbs and the lemon zest. Form into a log and refrigerate.
- Generously season the filets with salt and pepper, approximately 1 teaspoon of seasoning per side.
- Preheat your oven to 400 degrees.
- Heat the remainder 4 tablespoons butter (1/2 stick) and the olive oil in a cast iron skillet to a screaming hot temperature (not burn you house down hot, though). Sear the filets in the hot pan for about 2-3 minutes per side or until a nice brown crust has formed. Once there down, don't move them around.
- While the steak is searing, continue to spoon the residual butter in the pan on top of the meat while it's cooking. Once both sides are seared, carefully place the entire skillet with steak in the center of the preheated oven for about 6-8 minutes, depending upon how thick your steak is.
- In the last minute of cooking, take the log of compound butter and slice a thick piece to place on top; set aside.
- Your steak will be ready when it is approximately 135 degrees in the center, or when you push lightly on the top center of the steak and it gently and slowly bounces back. Watch carefully especially if your steaks are thinner. Top with reserved compound butter.
My husband just raved over this (he told me to save this recipe). He said it was the best steak I've ever cooked and I have to agree. Your instructions were spot on and I followed them to the minute. Wonderful filets tender, juicy and just the med rare that we like them. The butter mix on top just added to the great taste. I would say to anyone looking at this recipe do not deviate from the instructions and you will have a memorable meal. Thank you, thank you. -- Nina
Really tasty. The lemon-herb butter adds a nice layer. I will be making this again, but wraped in bacon.
Best steak ever! I found this recipe on pinterest originally, after my daughter ranted and raved about the steak dinner she made - i decided to give it a try! I even went out and bought a cast iron skillet, as i have searched high and low for the perfect steak recipe and did not want to improvise in any way. It was well worth it! This TRULY is THE BEST steak ive eaten outside of any high rated steakhouse restaurants. I will only make my steaks this way at home from now on! Thanks for sharing gailanng! Next time i make this ill be sure to post a picture!