Pan-Seared Filet Mignon with Garlic & Herb Butter Recipe

Pan-Seared Filet Mignon with Garlic & Herb Butter Recipe

Pan sear filet mignon in a cast iron skillet once and you will NEVER grill it again, I promise. I wish I discovered this method a lot sooner, it’s simple enough and locks in all of the favors. There are plenty of ways to cook filet mignon but this is by far my favorite. If you go out to a nice steakhouse then this is most likely the method they are using to cook your filet. High heat and real butter.

How to Cook the Perfect Filet Mignon

The secret to cooking the perfect pan-seared filet mignon is to combine pan searing with an oven finish. This gives you a slightly crusted outside with a juicy tender inside.

I’ve tried cooking strictly on the stove top for 6-7 minutes per side, but I feel like it tends to overcook the steak and sometimes burns the outside of your filet. The oven is better at providing indirect heat while searing gives you the much desired, grilled and slightly charred edge.

The stovetop and oven method is tried and true. Sear filets 2 minutes per side on the stove top in a cast iron skillet on high heat with butter or olive oil and then immediately transfer to preheated oven at 415° F. I typically bake about 6 minutes for medium rare. That’s the beauty of cast iron, you can easily transfer from stove top to oven. If you don’t have one, I highly recommend picking one up. They are very versatile and can be used for so many different recipes. Here is the one I have.

Carefully timing your cook time for steak always yields consistent results. It may sound like overkill, but I use my phone to time each side on the skillet and then in the oven. If you really adhere to cook times I promise you will never overcook steak again. Which for me was always incredibly disappointing after all my hard work. Just like when you cut into your steak and it’s colorless and grey? Yeah you killed it again, Shawn.

Now, if you’re looking to really ramp up your filet mignon, I suggest you dive into the world of 100% grass fed beef. PRE’s grass fed beef is by far my favorite. You can order it online by following this link here. Grass fed beef is leaner, juicer and more difficult to overcook. Give it a try and let me know what you think. PRE’s filets are a little smaller, so I would subtract a minute from the oven time specified below.

Pan-Seared Filet Mignon with Garlic & Herb Butter Recipe

Season filet mignon with salt and pepper heavily. This is the only thing I put on my steaks. Filet’s are such a flavorful and tender cut, I don’t think you need anything else.

Pan-Seared Filet Mignon with Garlic & Herb Butter Recipe

Pan-Seared Filet Mignon with Garlic & Herb Butter Recipe

4.9 from 95 reviews
Pan-Seared Filet Mignon with Garlic & Herb Butter Recipe
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 4 10 ounce thick tenderloin beef filets
  • 2-3 tablespoons butter
  • salt and pepper to taste

  • Garlic & Herb Butter:

  • ½ stick butter
  • 1 tablespoon chopped fresh rosemary
  • 1 tablespoon chopped fresh tarragon
  • ½ tablespoon minced garlic
  1. For the herb butter: Soften the butter in a microwave safe bowl until malleable, 10-15 seconds. Stir in herbs and garlic until fully mixed. Spoon the butter onto tin foil doing your best to reshape it to resemble a stick of butter. Place in refrigerator for about 10 minutes and remove 5 minutes before adding to the filet.
  2. For the filets: Preheat the oven to 415° F. Remove steak from the fridge 30 minutes before cooking, this is to bring the steak to room temperature and ensure your cooking times are more accurate. Season both sides generously with salt and pepper.
  3. Add the olive oil and plain butter to an oven safe cast iron skillet and turn up high, allow the skillet to become scorching hot first. Place the filets face down and sear undisturbed for 2 minutes. Flip the filets and sear for an additional 2 minutes. This will give your filets a nice seared edge.
  4. Transfer your skillet directly to the oven. [WARNING] skillet may be hot, handle with oven mitts. For rare, bake for 4-5 minutes. Medium rare, 5-6 minutes. Medium, 6-7 minutes. Remember, depending on the size of the steak, the more or less time it will take. This recipe is ideal for a 8-10 ounce portion, roughly 2-3 inches thick. Remove filets from the skillet and set on a plate, lightly cover with tin foil and let sit for 5 minutes before serving. This is important to bring your steak to its final serving temperature. Top with a slice of garlic and herb butter and serve.
Temperatures for steak:
Rare: 130°F to 135°F
Medium Rare: 140°F to 145°F
Medium: 155°F to 160°F
Well Done: 165°F to 170°F



  1. David and Brenda

    Outstanding! We tried this recipe on a snowy evening when our grill was buried under ice and snow. It was cooked to perfection following your timing chart. We agree that restaurants must use this strategy. It reminded us of Andres Steak House in Naples, Florida. Sizzling hot and juicy rare. Herbed butter added the right touch. Using the cast iron skillet reminded me of my childhood. BTW, all my sons got a Lodge for Christmas. Looking forward to trying other recipes this winter. Let it snow! let it snow!

    • Awesome! Glad you liked it…I love my cast iron skillet.

      • Hi Shawn! I made this last night for my husband….(Valentines Day). It was delicious and he loved it! I’m NOT a fan of Valentines Day, so this was a perfect way to celebrate without wasting money, haha! I used a iron skillet with ridges and it worked out great. Thank you for sharing your recipe!

    • suzi wachowski

      This was unbelievable!we always grill filets but thought we’d try this.using your times made it so simple..had to show hubby your recipe cause he didn’t believe I made was better then alot of restaurants!thank you so much!

  2. Would a grill iron skillet work?

    • Sure, I don’t see why not. As long as you can sear on the grill or stove top first and then transfer to the oven. That’s the important part.

  3. Do you keep it in the cast iron when you move it to the oven or transfer to a baking dish?

    • Hi Lisa,
      Yes, you keep it in the skillet the entire time. That’s the beauty of the cast iron. Easily transfer from stove top to oven. Sear 2 minutes per side on the stove top and then immediately transfer to preheated oven and start timer. I do about 6 minutes for medium rare.

  4. Geri Schuster

    Do you leave it in the pan for resting? And is temp 415?

    • Great question Geri. I suppose I should be a little more specific in this post.

      I remove mine from the skillet for the 5 minute resting period so the filet does not continue to cook. I place on a plate and lightly cover with tin foil (not a tight seal). The steak will actually still be “cooking” during the 5 minutes. Keeping it in the hot skillet may overcook.

      Yes, the oven should be at 415 for the oven portion. 2 minutes per side in the skillet on stove top, immediately transfer to oven at 415 and bake approx. 4-8 minutes depending on final desired doneness. Rest plated for 5 minutes!

  5. I followed your recipe and timing to the letter and made my first filet mignon dinner for my family; it was outstanding! So much so, that all three of our kids cleaned their plates and my oldest compared it to his favorite steak house. Thanks for making me look like a pro!

  6. This made the perfect steak for my hubby on Father’s day 🙂 I love my cast iron skillet, and always cook my steak in it, but I sometimes cook it to death when trying to reach “safe” temps on my meat therm. But this timing worked so perfectly I was actually a little bit surprised. Following the 2-2-6 rest for 6 rule from now on!!

  7. Samantha Fountaine

    This has to be one of the best steaks I’ve ever had. Tender, moist, flavorful, and melted in my mouth. The times were exact and perfect. I will be making this again it will go with the many new side recipes I have and want to try. Thanks so much for the great and perfect recipe.

  8. Thanks for sharing this cooking technique. I made this for dinner tonight and it turned out perfect!

  9. Flavor was incredible but I struggled with cook time since my family likes it medium-well. I did 8 min and put them in another 4 and they still were med-rare. I will need to get a good thermometer and practice temperatures to reach perfection. I’ll be cooking with a cast iron for steaks from now on. To the grill: bye Felicia!!!

    • Hi Jennifer,

      Hmmm. Make sure your cast iron is really hot before adding steaks. If you’re cooking several steaks on one cast iron, 4 or 5. It may have caused this. May take extra time on the stove top. Also, make sure your steaks sit out 30 minutes before cooking. Cold steaks right out of the fridge will take a lot longer. I hope this helps!

  10. Thank you, Shawn, for such a great recipe and for sharing! It is my favorite way to cook steak now! When I went on vacation, I took my cast iron pan! Never leave home without it!

  11. Wish I had read the comments sooner. Although the steak was very juicy and tender, it was definitely over cooked. Removing from the cooking skillet next time! You should update the recipe with that instruction. Filets are very expensive and a well done steak wastes $$.

  12. Shekinah Glory

    I absolutely loved it! You were 100% right, I’ll never go back to grilling my steaks. They were perfect! The slight charring of the outside is so flavorful and gives you the “grilled” effect that I was totally missing when I tried alternative steak cooking methods. Absolutely fabulous, and I’m a huge foodie so this made me so happy! I shared this recipe with my dad immediately because he is our grill master and steak connoisseur.. and after the pics I sent him of my results, he’s going to try it out this weekend! Thanks so much for sharing. (FYI, I don’t have a cast iron skillet so I used a stainless steel saute pan and it worked great so if you don’t have one either, don’t be scared to try it with another oven safe pan) DELISH!

    • Awesome, awesome, awesome Shekinah. Good call on the stainless steel pan. Same idea. Glad it worked out so well for you!

      • Anna Rubin

        Yah hoooo! I was searching for proof this would work with stainless steel! I’m making myself a belated mother’s day dinner – – – – – and my mouth is watering reading these posts and looking at your pictures! So excited! Thanks Shawn and Shekinah! I think a good steak might just bring about world peace! 🙂

  13. I am so glad that I stumbled upon your instructions.
    I was planning on grilling my filets as I do any other steak and had the grill hot already while I looked up filet specific instructions.
    I liked the sound of your technique so just put my long griddle (smooth side up) on the grill over flame and mixed the butter while that was heating.
    Seared the steaks 2min per side and then just slid the griddle over while leaving the left hand burner on high baking for another five minutes with the lid closed. Probably could have let them go for another couple minutes as the heat takes a while to build up once the lid is shut.
    Anyway, these filets ended up rare but not too bloody – perfect in my opinion but maybe a bit rare for most.
    These were Meyers steaks which you definitely do not want to overcook!
    Thank you for the excellent guidance!

    • Awesome Ben – I’m glad you found me in the nick of time. Yes, I agree with you. The grill doesn’t contain the heat like the oven so I’ve found the grill usually takes longer. I usually do 6 minutes for rare. I could eat steak with a pulse so it’s perfect for me. Grab a skillet and give that a shot next time. I think you’ll love the results.

  14. Evelyn Cathey

    The very best steak recipe ever……. and it’s so easy! Thanks for sharing!

  15. Tried this tonight. Outstanding! My husband and I loved it. Tasted great and cooked to perfection. Thank you!

  16. Tony Brookshire

    Thanks for sharing! This turned out to be some if the best steaks I have ever cooked (and I’ve cooked a lot of steaks!).

  17. Shawn,
    I will be cooking 7 steaks for Christmas Eve and want to use your recipe! I will need to buy a cast iron skillet. What would be your recommendation for this many steaks as far as skillet size and how to cook that many?

    • Sounds like a GREAT idea. I’ve cooked as many as 6 on a 12 inch. Not sure if you could do 7. You could get a 13.25 inch or the 15 inch. Those would work. Alternatively you could get two 12’s and do dueling (all depends on how much you use or love cast iron). I’m personally obsessed with mine. I would follow the recipe accordingly but if you are cooking more than 4-5 on one skillet then I would add an extra 2-3 minutes to the oven portion. I’ve found cooking several steaks absorbs more of the heat and won’t cook as fast. Good luck!

      • Thank you so much. Excited to try this. We have always barbecued our filets but with snow predicted for Christmas wanted to try something we could do indoors!

      • If you put too many steaks in a pan together you run the danger of the meat being tough as the juices will steam up and the meat will taste boiled. Just saying! Best to invest in two or three cast irons if serving a crowd or as another of your guests did, put a flat griddle in the bbq,

  18. Hi Shawn, I am going to be making this on Christmas and will have 2 cast iron pans w prob 6 steaks in each (if I can fit them.) any suggestions on whether I will need to tweak this recipe at all? Such great reviews, I can’t wait to try it! Thanks in advance!

    • AWESOME. Giving you same advice as above. I’ve cooked as many as 6 on a 12 inch. I would follow the recipe accordingly but if you are cooking more than 4-5 on one skillet then I would add an extra 2-3 minutes to the oven portion. I’ve found cooking several steaks absorbs more of the heat and won’t cook as fast. Let me know how this turns out! You could start with an extra minute or two and use a meat thermometer or cut into one to gauge doneness.

  19. This recipe is perfect. I’ve made filet twice using this method and they were perfect both times. Restaurant quality and consistency. Tonight my 15 year old son made them. Thanks Shawn! I’m looking forward to trying other recipes on your website.

  20. This is amazing…so simple yet so elegant! Made them for Fathers Day this past summer and making again tonight for my husbands birthday…thank you!

  21. Just curious if you could use dry herbs for butter or if I should make a trip to the grocery store! 🙂

  22. How thick are the filets? I am cooking 6 on Christmas Eve. I’ll add the 2-3 minutes to the oven time. I’m looking forward to impressing my guests!

    • Mine are typically 2-3 inches thick. I would say that is the standard thickness for this recipe. I wouldn’t add any additional time if they fall within that thickness.

  23. I thought the extra time in the oven was due to the number of filets in the pan, not the filet thickness. Please confirm. Thanks!

  24. Ace Elefteriadis

    Hi, trying this on Christmas Eve. Do you add the butter and olive olive after the skillet is scorching hot, or do you add the oil and butter and then turn the range on and on high? Thank you for your time.

  25. Amazing. Timed the steps and it turned out perfectly.

  26. After searching the internet for “How to cook Filet Mignon in an iron skillet”, your website came up.
    I made this on Christmas day – it was PERFECT! Your instructions were spot on!
    And it really couldn’t be easier…
    I plan to be making filets a lot more often.

  27. Hello! I have cooked steaks this way before and it’s amazing! I was just wondering if once you put your filets in the oven if you turn them half way through the cooking time or if that is why you use the foil. I’ve never tried the foil method but am super excited to try it. I will wait to hear back about flipping or not first!

  28. Hmmm…wondering if this method would work with pork chops, as long as you are careful to cook them thoroughly?

  29. I did this last year for New Years Eve, turned out great, doing it again this year, thanks

  30. My husband and I made this for our New Year’s Eve dinner tonight. We loved it! We used the herb butter on our potatoes and brussel sprouts, too.

  31. I used your recipe for NYE dinner and it was AMAZING! I forgot to get herbs so I made scallion butter. I also poured red wine on the steaks while searing them and while they were in the oven. My medium rare steaks came out perfectly. Thank you!

  32. I’ve always loved steaks on the grill, but I received cast iron skillets for Christmas so googled for a recipe. And I am not disappointed! Best steak I’ve ever had. Thanks for posting.

  33. Trying this tonite cant wait…on the menu…filet mignon, baked shrimp and Alaskan king crab and of course a nice red wine…

    • Well I tried this steak recipe ….let me tell you…it was the best filet mignon my hubby and I ever had.and it was done in my ktchen by me lol. I followed the recipe to a T and it melted and our mouths ….Thank you so much I will follow you for more great recipes and tips.

  34. Could I use a stainless steel pan instead?

    • Yes that’s what you want. I’ve never tried it that way but should be similar. Make sure there is no rubber or plastic on the handle!

  35. help…There is just 2 of us seniors and we rarely get 10 oz steaks….more like 4 to 5 oz at the biggest……please help me cook these properly in the skillet and then in the oven…..thanks alot………………..

  36. Scott McDonald

    Best steaks ever?? Timing was perfect

  37. Kelly Cecconi

    This was the best filet mignon I’ve ever had! Husband agrees!! He likes med rare and it came out perfect with the timing. I like mine well done so had to cook a little longer. I will try butterflying mine next time.

  38. Hi Shawn! I’m trying out this recipe this weekend. I just have one question for you. It calls for four filets, but I am only going to be making two. Should I follow the cook times exactly in your recipe or do they need to be altered? Thank you so much.

    • Hey Stacey – Yes, you are all set. Recipe should be fine for cooking as few as 1 and as many as 6, anything over may require a little extra in the oven.

  39. Thank you!!

  40. Terrific recipe. Delicious steaks. This one is a keeper and is going in my permanent, hand-written recipe box. Thank you!

  41. Simply amazing! My sister got me a lodge for Christmas and I had a dinner party for 6 on New Years Eve and got rave reviews.

  42. Kyle Marie Sepersky

    Made this tonight for my “grill guy”, somewhat skeptical, husband. I think he was sure nothing would work as well as the grill on fillets.Well, he was proven wrong!! Fabulous recipe!! Just keep to the time frame – 2,2,6,5!! You’ll not go wrong! Delicious!!

    • That was me once upon a time. It’s a miracle combo. The best part is it’s so consistent. I’ve made this 100 times and it always comes out perfect!

  43. This was ridiculously easy and made incredibly delicious filet mignon!!!!!! Thank you so much!

  44. My husband and I had an early Valentine’s day dinner that we decided to do it at home. We decided on filet with halibut cheeks as a riff on surf and turf. (If you’ve never tried halibut cheeks, you must – they’re just like scallops). I’ve never done filet mignon at home actually but in principal it *should* be straight forward. I found your how-to right away searching for a simple guide to cooking timepoints and it worked amazingly well. We both thought the filet as good as any steakhouse we’ve ever been to.
    Our two filets were 5oz each at 2in thick, and well marbeled (obviously a must). Patted dry the room temp filets, sprinkled salt and pepper on all sides and followed your directions – searing hot pan 2min each side. But reduced the time in oven to 3min because of the smaller size of these guys. Rested 6 min on cutting board. Ended up being perfect med rare. Quickest meat preparation I’ve ever done!!
    We don’t have a cast iron skillet, but we do have ceramic pans (diamond clad greenpans; no plastic handles) that are actually pretty great at browning. They worked out for this high temp/hard sear recipe fabulously. So if someone doesn’t have a cast iron skillet, this recipe can still be achieved.

  45. This was the BEST steak dinner I’ve EVER made. It comes out absolutely PERFECT. Thank you so
    very much for sharing this recipe. It was a LOVELY Valentine’s Day Dinner.

  46. This was the BEST steak dinner I’ve ever made. It was cooked to absolute PERFECTION. What a hit last night for Valentines Day. Thank you very much for sharing your recipe. Please everyone just make it. It MELTS in your mouth. I must have said that was the BEST steak a 1,000 times….just saying!!

  47. I surprised my husband and cooked these for Valentine’s Day as well. Much nicer than going out, sitting in the crowded and noisy restaurant and paying $$$$. He was super pleased, as was I. Simple and straightforward and every bite was like a little bit of heaven in my mouth! Thank you for this.

  48. The steaks turned out great. I may have went a little too heavy on the salt but that is my fault. The only concern I have is living in an apartment without an industrial size kitchen, pan searing the steaks just about smoked us out! I’m talking open all the doors and windows cuz the sprinkler system is about to go off amount of smoke. I dumped out the excess butter before placing the skillet in the oven. Did I do something wrong or is this normal? If not, how can I prevent it from happening next time because I would like to make them again in the future. Thanks!

    • I feel your pain. I’m in the same situation as you right now. Maybe use a little less butter next time, or turn the heat down just a tad. It just needs to be hot enough for a good sear. I usually turn the oven vent fan on immediately so any smoke is pulled away. Hope this helps.

    • These were fantastic. I had so much smoke in the kitchen, It took forever to disperse even with the exaust fan on high. Olive oil has a low smoke point so I am wondering if I could use Alvacado or coconut oil which does not smoke when cooked on high?

      • Hmm – I would suggest less olive oil next time. You can probably omit entirely if it’s a problem. Sometimes of the skillet gets a little too hot it overly smokes.

  49. I made this recipe last week! I loved it. 🙂 I was looking for a way to cook the filet I was given without using a grill. Since I am in an apartment I can’t have a grill! I thought that steaks were only good on grill but after cooking filet mignon this way, I will never go back to a grill! I plan on making it again this weekend. 🙂 Thank you for the recipe!

  50. John Forister

    I can’t grill a fillet if …” literally my life depended on it ” I burn them, to dry, to raw…I did this method…HOLY CRAP IT TURNED OUT PERFECT! I’m never cooking a steak any other way than this method. IT’S FAIL SAFE! I bought a quality cast iron skillet and…PRESTO!

  51. Some friends got ohmaha steaks – beef tenderloin filet mingons for cristmas, dont know how to cook them, as i used to worm in a restuarant im going yo coom them tonight. I plan on following your recipe, the only problem is these are 5 oz steaks and definitely no more than 1-1.5 inches thick. Whats the best way to get a nice medium rare on such a thin steak?

  52. Shawn- I’ll add my praise to your growing list of accolades. Yes, it’s simple and yes, it’s sublime. I don’t have a cast iron skillet (yet!) so I transferred to a foil lined cookie sheet for the oven. Turned out…you guessed it….perfect. My daughter, a VEGAN no less, was lured to the kitchen, bewitched by the smells. She proclaimed it glorious. I made your brussels sprouts to go along with it. Heavenly. Thanks for sharing!

    • Wow. You know you’ve done well when you’ve nearly converted a vegan. Brussels are also the perfect combo. Glad it worked out well, Michele.

      • Shawn! Pan seared filets for the second night in a row. Made your obscenely good s’mores dip for dessert. Now, my family thinks I’m just a show off. Mostly true. Merci beaucoup!

  53. That was exactly what I was going for. I followed your recipe exactly to a T and came out perfect!!!!

  54. Absolutely delicious! I love filet mignon but I’ve always been afraid to overcook it. These instructions are the best. Juicy and delicious medium rare!!!! Thank you!!!

  55. Scott Cawley

    Filets are in the fridge and about to come out to set for 30 mins –

    Very excited to follow your recipe – my guests aren’t prepared for what’s about to hit them tonight …..

  56. Made the best ribeye steaks using your method and I won’t ever do it any other way! Thanks for sharing!

  57. I used this recipe as my guide when cooking filet mignon for the first time recipe (also had another cut of steak I cooked at the same time, the same way). Turned out very good. 🙂 My sister was here and thoroughly enjoyed her filet. The garlic butter inspiration was a good companion. Thank you!

  58. George Murray

    Changed it up a little, sautéed mushrooms first then removed mushrooms, seared steak per recipe, then added mushrooms at end right when I put in oven. Thank you thank you for this recipe, bought half a cow, got some tenderloins and here we are . Perfection if I say so, please add a nice red wine to this, only enhances the whole dinner.

  59. THIS IS THE ONE! This is the recipe that you need to follow if you want the world’s best filets! I’ve made this twice, and both times were absolutely fantastic. The filets are better than anything I’ve ever had at any restaurant. I will never prepare filet mignon any other way. The recipe is simple, and it only takes 15 minutes from starting cooking to eating. I made this for a group of dinner guests and everyone said it was the best filet mignon they’d ever had. Try it, and you will say the same!

  60. The first time I cooked a filet in my cast iron pan it made a huge mess searimg on the stove but it was very good. The next time we seared it on the gas grill and finished it in the oven but weren’t sure about the timing and it was too rare. Tonight I found your site and liked that you used large filets and since ours was 13 oz. it seemed to be the best timing. We seared it on the grill then in the oven following your timing and adding a couple extra. I utes for the larger size and it was the best filet ever.

  61. Absolutely ASTOUNDING!! I’ve always been afraid to cook steak because it’s either still mooing or I end up killing it. I found your recipe and followed it down to the last minute (i used my phone haha)… PERFECT! Thank you for sharing!

  62. We made this last night and it left us all begging for more. Absolutely the most perfect filet I have ever had. Thank you Shawn !!!

  63. Making it now. I haven’t had red meat in eight years but tonight is the night. Thank you for the great recipe.

  64. Making it now. I haven’t had red meat in eight years but tonight is the night. Thank you for the great recipe!!!

  65. Ok, so I did tha’ damn thing and it was OUTFREAKINRAGEOUS!!! I added two dashes of worstetchire on one side of each (2) and added two drops ? of Merlot on the other.,., finished with the butter spice suggested and Great day in the morning!!!

  66. Excuse typos. Lol

  67. Lisa Whitfield

    Perfect recipe, never made filet mignon, didn’t want to ruin an expensive piece of meat, however, I followed your instructions to a T and it turned out perfectly. I like mine med rare and my husband likes his between done and very done:) I left his in a little longer than mine and it turned out still juicy and tender. You are correct, I will never cook steak any other way.

  68. Do you have a suggestion to replace tarragon with another her? I despise tarragon.

  69. I plan on making this recipe for mothers day. I have to make about 20 filets
    can the filets be seared and then put in large pan with the drippings to finish in oven and also can I sear it earlier and then do the baking before guest arrive?

    • Hmm this is a tough one. I’ve never tried that volume of steaks with this method, so I hate to say it but it may be better for the grill. You could do a stove top sear and then transfer to a baking sheet as you suggested, but I wouldn’t do it before guests arrive. I would do it all at once. Sear steaks 5-6 at a time, arrange on baking sheet, and then bake all 20 for 7-8 minutes. May take more time in the oven since the baking sheet won’t retain the heat like a skillet. I haven’t tried this so please do some research!

      • You could always buy a couple more cast iron griddles to increase your capacity. I think you can get a large one (16.75″ x 10″) for ~$25. Two of those should definitely be enough to do 20 filets. I am going to buy one of these myself for this exact purpose. Just realize you’re going to be very busy for those 4 minutes, because by time you’ve placed the 20th filet on the griddle, it will be almost time to flip the first one you put down.

        • True you could always do that too! Just note you may want to let the skillet heat up longer because before adding steaks because the volume of steaks will absorb more heat. May be a two person job at Mad Dog mentioned.

  70. Hi Shawn,

    Have you ever tried searing longer and finishing less in the oven to get more of a crisp texture outside? My wife and I love the crispy outside and rare/medium rare juicy inside of our filets. I’ve read other recipes that say 3-4 min per side searing and then only 3-4 min in the oven. I’m just curious how these would differ from the 2-2-6.

    • Similar results but yes, you can switch it up. I’ve done 6 per side on the stove top to completion, but I think it tends to burn the steak a little too much. I would try 3 per side on the stove on very high heat and then 3-4 in the oven. This will give you the crispy seared edge you’re looking for!

  71. Wow! Wow! Wow! Will never cook a filet any other way!

  72. Best steak I ever cooked. Thank you for your great easy recipe!

  73. Thanks so much for the incredibly great recipe. Our steaks turned out fantastic. A bit more well done than your direction gave us, so I will just cut it down on my end. By far the best steak I have ever made at home!

    • Awesome Janyse – yes it can vary depending on how hot the skillet is and the size/thickness of the filet. Maybe a minute less in the oven for more rare.

  74. These turned out AMAZING!! How would you go abut reheating a leftover filet? My husband usually works late, and eats after I do.
    I can’t get the rating to work! FIVE STARS FOR SURE!

    • Thank you! If you absolutely had to reheat I would say a quick zap in the microwave. Anything else may overcook it. That said, I can’t say it will be as good. Reheating steak is prob the hardest thing to get away with. Hope this helps.

  75. Francene Pfeifer

    We just love this recipe (sans the herb butter, pan drippings are more than sufficient). I’ve made this three or four times and it turns out perfectly every time. Thank you, thank you!

  76. I just made this tonight for our 6-year anniversary dinner. It was so tender and juicy. Both my husband and son wished there was more, but, as well all know, filet mignon is small and savory. They were so sad there was no more. We give it 5 stars. The flavors are perfect.

  77. I tried this and I will never cook another filet mignon recipe in my life… it was PERFECT!!! I served it with some rolls and creamy tomato basil soup. RECIPE OF A LIFETIME!!! You’ve got to try this, you can’t go wrong!

  78. Do you use salted or unsalted butter?

  79. Stephen M Mahar

    You sir, are a star! This is fantastic. I cooked (twice) two four ounce filets via your 2,2, 6, 5 method and they were sublime. Thank you!

  80. Andrea Ballard

    I tried this recipe this evening! I was super reluctant to try to cook a steak I usually leave that up to the gentleman in the family (on the grill), however this was better than any steak they’ve ever made on the grill. Your cooking times are perfect! A million thanks!!!

  81. What would you recommend to seer and oven cook for about an inch thick New York strip steak. And I don’t have a car iron skillet just a skillet and baking sheet

    • I would maintain the cook time on the skillet portion and maybe add an extra minute or two in the oven. You should heat up the baking sheet in the oven for 15 minutes so it’s hot when you transfer the steaks from the skillet the oven. I’ve never tried this but should yield similar results.

  82. We use this recipe for all of our steaks now! I have a 5lb beef tenderloin that I am making for Father’s Day. How would you adjust this recipe for the tenderloin?

    • Great question. If you can fit it in the skillet, then I would give it a good sear on all sides in some butter. Maybe 2 minutes for each side. Top, bottom, and sides. Season liberally with salt and pepper and then bake it until it’s done. I would do some research on cook times for the oven, as it’s going to take longer, but I would def rely on a thermometer to hit your desired temp/ cook time and maybe take it out 5-10 degrees below the final serving temp as it will continue to cook while resting out of the oven.

  83. Kathryn Fries

    This is absolutely delicious! Thanks!

  84. Hello! I tried this recipe, and though it was delicious and perfectly cooked, the oil smoked REALLY REALLY bad. Advice?

  85. Excellent method and cook times were perfect. When I removed the filets from the skillet, deglazed the pan with red wine, reduced it down and added a bit of butter! Awesome!! Thanks for a great recipe!
    Ratings won’t work but definitely 5 stars ⭐️⭐️⭐️⭐️⭐️

  86. Tiffani Jones

    Great recipe! My husband picked up bacon wrapped filets that are only 4 ounces each (I have 6 to cook) are there any changes for cooking time because of the bacon and the size? Thanks so much!

    • Thanks Tiffani – I would shoot for about 2-3 minutes off the oven portion at each level of doneness. I’d err on the side of rare because you can always throw back in longer.

  87. Ashley Grooms

    We tried this recipe and WE LOVED IT……. do you think this recipe is good for any type of steak…..we want to use it on top sirloin tonight.

  88. Emily Doher

    Best filets I’ve ever had!

  89. Made these steaks tonight – they are really fantastic! Seriously I always over cooked or undercook my steaks on the grill these turned out perfectly done not undercooked and just plain yummy! Thank you.

  90. You nailed it. The easiest, juiciest and most flavorful steak I have ever prepared. I too compare it to my local steakhouse and we all agreed it’s just as good. I picked up some prime filets from my local Costco so perhaps that helped the tenderness.

    I was loyal to my charcoal grill but after preparing these, I’ll never grill them again.

    Thanks so much for this. I can’t wait to cook some for my friends and see their faces after the first bite.

  91. Do I add the garlic, butter and rosemary after I take it out of the tinfoil?

  92. Starved for red meat. Gas grill wouldn’t work. But then I found YOU and this technique for making this in an iron skillet, Got a one inch thick filet at Whole Foods tonight because I need RBCs and OMG! DELISH! I’ve neglected myself immensely for about three years ? but times are a changin. I love my steak rare. Did exactly what you said. However, since it was thinner than the two inchers I usually (excuse me, used to buy) I only seared on an almost high heat via iron skillet for a timed 2 minutes on each side…didn’t need to transfer to preheated oven as you suggested. I smoked up the house a bit but WTH….It was perfect. PERFECT. I closed my eyes and savored the texture and favors! Garlic and butter atop the steak was soooo good. Best steak I’ve ever had at home. So glad the grill quit on me, too. Thank you. I might mend this broken heart with a filet mignon cooked this way at least twice a week. Best always.

  93. This was absolutely wonderful! I have always had a hard time making steaks. I just never seemed to get it just right. But with this recipe I got it! I am saving this recipe for future use. I just added garlic to the butter for the steak and it was so tasty.

  94. I must have done something wrong. Two 4 oz portions. 2 minutes, each side, on high, totally charred the outside… and 4 minutes in the oven left me with well-done meat.

    • Sorry about that Tony. With a filet that small, you may be better off skipping the oven portion. The recipe is really suited for 8-10 ounce portions.

  95. Absolutely fabulous, even for someone who has never cooked steak! I’d like to see all the recipes you post. Can I follow?

  96. Just by reading my mouth is watering! I am making this tonight for my husband. I’ll let you know how it turns out!

  97. If I sear 2 sides 2 minutes in cast iron skillet on gas Weber grill with grill cover open, can I then do the oven time on the grill by closing the grill cover? The grill has a temp thermometer,

    • You could give it a try but I’ve never tried this so I can’t speak to the cook times being the same. Two things to think about. It will take time for the grill to get hot once you put the cover down. You won’t be cooking at 450 degrees for about 5-10 minutes. The skillet is also still in direct heat from sitting on the grill. Let me know how this works out. I’m very curious!

  98. Great recipe man! Steaks turned out great the garlic herb butter was amazing! The timing you laid out was perfect for a nice medium rare aka the only way to eat a filet!!! One touch we have found that you may want to try is combine a stick of butter and 1/4 cup blue cheese and mix together, top steaks and then cover with the foil for the resting period! My wife loves this, but we can’t take the credit we learned it from watching the grill master Bobby Flay!

  99. Totally awesome! My first attempt at making a steak in my cast iron skillet and it won’t be my last! Perfect instructions. Thank you so much!! My husband loved it!!

  100. When you do this, does the butter get dark brown even before the 2 minute turn? I did 2/2/5/5 and ended up with medium well, almost well. The cuts were about and inch and a half thick, pretty much like your pictures. I have a glass electric cooktop and a 10+ year old 12 inch pan.

    It can’t be the pan or the oven, I’ve confirmed my oven’s accuracy. So it’s got to be the meat thickness or what High means on my cooktop. I’m thinking the cooktop, because the meat in your pictures is the same thickness as what I just killed. Normally I only use High to boil water and set it to about 8 for a fast sear.

    Would you recommend lower stove temp setting or less time on the stove? I have one of those Alton Brown space lasers if you want to geek out on temperature. Didn’t use it tonight because I was expecting perfect medium rare but ended up with a dead hunk of clay. Fortunately the sides kicked ass and a little horseradish can solve any steak fail.

    • Hi Steve, did you do 10 minutes in the oven? You want 2/2 and then 5 in the oven. That could be your problem. You want the skillet to be very hot. Ideally 9 out of 10 on a 1-10 scale. Also, how many ounces was the filet? This recipe is ideally suited for 10-12 ounces.

      • Just 5 in the oven, then a 5 minute rest. So it was filet size. They’re the same thickness, but only 6 ounces.

        Going to try 1:30/1/3:30/5. 30 seconds less on the flip because that side stays down in the oven.

  101. Wow.. based on all of the amazing reviews, I’m definitely going to be trying this technique. I’ll report back with my results! Super excited!

  102. Beef tenderloin was on a great sale this week, so I rolled up my sleeves and butchered the thing into steaks as best I could. Found your recipe, and I must say… This was outrageously good! My husband usually tends toward fattier steaks, but he said this might have been the best steak he’s ever had. He compared it to “steak scallops” since it was so tender and buttery. We were both very impressed, me probably even more so, knowing how little time and effort it took. I had intended on trying several different recipes on our steaks, but this will now be the one we use every time. Thank you for posting this!

  103. Thank you! I’m so happy your website came up in my google search.This was my first time cooking filet mignon at home. I followed your directions, my filet mignon was perfect and delicious! Your directions were clear and easy to follow. I will definately try more of your recipes.

  104. OMG AMAZING! I was being lazy so I didn’t use the cast iron (I keep them in a cabinet in the garage). So I used one of my heavy stainless pans when I flipped them and saw that amazing crust I thought YES! My husband ALWAYS uses steak sauce but NOT on this one. One day I will try the cast iron method and perhaps a thicker Filet as well. Thank you Thank you Thank you for helping the home cook achieve restaurant quality steak!

  105. Made this for my husband and myself!!! Very great recipe! The butter has a very strong taste but otherwise I will always cook my steak like this!

  106. I tried this recipe with 2-inch-thick filets from Alexander’s ($50/piece). I didn’t have a cast iron skillet so I used a preheated baking sheet instead. I cooked the steaks using the 2-2-6 cooking times and they turned out beautifully medium/medium-rare.


  107. Joanne M Crubel

    Awesome! Dad is away for work (helping victims of Hurricane Irma) and i wanted to do something yummy for my 8 and 1 year old. Although my baby can’t chew it she sure liked the flavor! My 8 year old didn’t say a word during dinner…she was focused on the yummy food lol! Thank you!

  108. Shawn, just want to say THANK YOU! I have met cooked filet mignon before and following your recipe was not only easy but out of this world delicious!
    Sunday dinner with my husband and 24 year old daughter, no special occasion. Filets were on sale and then with y hubby work discount, we kind of treated ourselves.
    So tender and juicy and very flavorful. And we didn’t do the garlic butter!
    I signed up to keep up to date with this site. Can’t wait to see what else I can make that I’ve been afraid to cook in the past.
    Thanks again!

  109. Just butchered out first cow. I have never eaten or cooked fillet mignon. Reading your directions hit home. I new I could grill easy peasy….. Which is why I followed your direction….even used a timer. Which I never use. And they turned out were perfect. So than you.

  110. I cooked three 8 oz filets tonight on a new cast iron skillet. When I seared then for 2 minutes they were splattering so I put a cover on the skillet. When I put in the oven I cooked for 7 minutes for a medium steak. I left the cover on the pan while in the oven. Also cooked at 415 with convection on. Left them in the skillet for 5 minutes when I took out of the oven. They came out medium well. I will remove steaks from skillet next time. Have 2 questions. Can I cover the skillet with a top durin searing and baking? Can I use convection on the oven?

    • Hi Mark – I’ve never tried in a convection oven but I imagine it could be OK. I would not rest the steaks in the skillet or cover as you are significantly altering the amount of heat. That’s why your steaks turned out medium well. Hope this helps

  111. You are so right about not ever going back to the grill! Since the very first time I cooked a steak in a cast iron, my husband said it was the only way we were ever eating steak again! Lol. Btw, “kitchen swagger” is hilarious!

  112. Just cooked two 9 oz tenderloins-“perfecto”. Will never grill tenderloin again. Thanks for the precise instructions ?

  113. Tried this once before… sublime!
    Ever wrapped with bacon? Trying it, but would like to know if I should change anything? (Sons request for his birthday dinner!)

  114. This should be titled “How to not ruin a filet”! I have been following these instructions for over a year and our filets come out perfect EVERY. SINGLE. TIME. When my daughter graduated high school this year we suggested going to her favorite steakhouse. She loves a good steak. She suggested that we instead grab some prime filets from Costco and cook them at home. It was the best dinner ever! I know I’m gushing….I can’t help it. 🙂

  115. I made this once, and it was amazing. However, I would like to wrap my filet in bacon next time. Should I just the temperatures or cooking times at all? Thanks.

  116. I have a glass cooktop and a cast iron skillet and my steaks were burning after 90 seconds. I will turn it down and only go fo 60 seconds per side I guess. We like ours Medium/Med Well so I will need them leave in the oven longer. Six minutes in the oven and it was still red in the middle.

    Also, the oil/butter splattered not only on the range but in the oven as well. What a mess! I was totally unprepared for that. I think I need to cut that amount down.

    Any thoughts about either of these things?

  117. So i was shopping on Sunday and the butcher had some beef tenderloin steaks they looked good so I bought four. I got home and thought oh oh I have no idea how to cook this pricey cut of beef. So google and found this recipe I followed it to a “T” it was the best steak I have ever had wife and kids said the same thing. Only thing missing was some yorkshire. This is my new go to way of cooking Beef tenderloin excelent.

  118. Noticed some people have said that their steaks over cooked in the skillet after oven. Your instructions do say to remove from skillet to a plate to rest for 5 minutes after the oven sequence. Clarification. ??

  119. Richard Diskin

    So glad I found your blog. I have never made a more delicious filet than your recipe. I only buy from Omaha Steaks and always grilled or broiled them. Just bought a Wolf Countertop Oven so this recipe is perfectly precise when I transfer from the stovetop. Best recipe ever. Thanks, Rich

  120. I was looking for this type of recipe for a quick tenderloin. I followed the instructions precisely; no extra turning or peeking at it’s progress. I cooked it in the oven for 8 minutes because it was a thick cut. The butter and herbs were outstanding and just right for the steak. I had some A1 sauce, but never opened the bottle; it was not necessary. The tenderness, juiciness and flavor rivaled a professionally prepared steak. It was so good that I ate my salad first so the steak would last. Thank you!

  121. I’m a life-long vegetarian but my partner is not. He wanted steak. I wanted to break in my new cast iron skillet. I found this post, it was kismet! It turned out perfect, my guy thinks I’m an Iron chef, so thanks!
    My stove is electric and I wound up using the 8 setting instead of high. It was smoking at the end of the searing and a bit in the oven. Is that normal or should reduce the heat, the oil (I eyeballed the 2 Tbsp., might have been too much)? It was still perfect, my kitchen was just smokey.

    • Sometimes this happens. Usually I suggest to turn the heat down a tad and use a little less olive oil. I usually cook with the vent on from the very beginning to help with the smoke. I can’t think of a better recipe to bust out the skillet for!

  122. Hi Shawn! My husband asked me to make Filet Mignon for his birthday today. I searched for a recipe because I had never made it. Your recipe was the first I found, I liked the name Kitchen Swagger and feeling confident I went for it.
    My husband high-fived me, fist pumped me and cut into it before we were all even seated for dinner. My boys, 24 and 21 years old were psyched. The youngest even said why go out to dinner when mom can make this for dinner.
    I am so glad I found your incredible recipe and I thank you for sharing.
    ~ Caryn

  123. Its a cold rainy night here in Iowa tonight and I was I really wanting steak with mushrooms and onions when I found you on pinterest. As I’d already sliced up a couple of onions in anticipation of that what I did was follow your instructions with the steaks up to the point of placing it in the oven. At that point I sat the steaks aside on a plate and tossed the onions in the skillet with a bit more butter and a bit of sugar and cracked pepper, put a glass lid on it and lowered the temp and carmelized the onions. I then transferred those to a glass bowl, returned the steaks to the skillet for about a minute then put it all in the oven for the 6 minutes then let the herb butter melt over the steaks. I just let them rest in the pan since we like our steaks a little more done. Without a doubt this is my new favorite way to eat steaks. The onions got the flavor of the steaks better in the cast iron skillet than any pan I’d ever done them in. Couple the onions with the steaks, add a salad and roasted asparagus with a balsamic butter reduction and this meal is a new favorite. I saw some people comment how messy the splatter could be so I used our induction cooker hot plate thing. I put it on the kitchen island and set it at high/Sear. It worked perfectly and cleanup was just a few sprays of pine sol followed by granite cleaner. Thank you for sharing this great recipe/technique.

  124. Michele Williams

    For me it took a little more time then Suggested and I changed a few ingredients up…. used thyme and basil with the butter had to use what I had but OMG it turned out so good….. will do again

  125. OMG!!!! It was amazing!!!! My guests still texting me how delicious it was!!!! Love it and thank you for sharing !!!

  126. Todd Ainsworth

    Hi Shawn! Cooking filets tonight for Christmas Eve. I will be cooking 5 filets with 2 of them being 16 oz. What would you recommend on the oven time? This will be my first time using your method, but I am stoked about trying this. Have you ever used Grape seed oil while searing?

  127. This will be what I’m cooking for Christmas diner… can’t wait to eat

  128. Tried it today for Christmas dinner with relatives. Double backed potato to accompany the steak. It was a home run. The steaks were perfect!

  129. Tried it today for Christmas dinner with relatives. I did a twice baked potato to accompany the steak. It was a home run. The steaks were perfect!

  130. Thanks Shawn, this is definitely my go to recipe for filet mignon!!!! I love cooking in cast iron.

  131. Unbelievable! Thank you. My wife and I tried this for our Christmas dinner. One of the best home cooked meals I’ve ever had! Spot on! Thanks!

  132. Great! Quick and easy.Followed directions, added 2 minutes in oven because my filets were so thick.Delicious!! Cooked veggies and quinoa on the side. Will definitely make again.

  133. Stacy Sanford

    Perfection! Have tried a few other stovetop to oven methods but they advised a hotter oven and this turned out amazing. My new go-to from now on! Thank you!

  134. Hi Shawn, what size cast iron would you suggest for 4 filets?

  135. I have several Lodge cast iron skillets in various sizes and have used for years for eggs and such, but never for steak. I am not the best cook, and I am horrible on the grill (cannot consistently cook anything there) so when I saw your recipe I had to try it for my Christmas dinner fillet mignon. It turned out perfectly, even for a horrible cook like me! And it only took 10 minutes! What could be better or easier? I did not use your herb butter but plan to try that next time. I told my friend about this recipe yesterday and she immediately wanted it, so it has been shared with her. Thank you so much for this recipe!

  136. I made this recipe today and it was fantastic. The herb butter really made the filets extra special. My steaks were extra thick and came wrapped in bacon. I followed the recipe exactly except I tented them in the pan after taking them out of the oven to make sure they were adequately cooked. They were perfectly medium rare. However the smoke alarm went off while the filets were searing, my husband didn’t hear the alarm company call him on his cell, so the fire department came. But the steaks were amazing!

  137. Melissa Silva

    Ok so I am in the process of trying your method right now. This is my first time ettnpting to cook filet Mignon. I just put it in the oven. I am a little nervous!!

  138. Okay, I had to try this technique for cooking a steak; not quite a Filet Mignon but a beef tenderloin. To make the story short, I will never attempt to grill a steak again. I will use this method which was delicious and moist. Two minutes searing on each side and 6 minutes for my rare steak and 10 minutes for my wife’s medium-well steak in the oven.

  139. Hi really enjoyed the Steaks. A couple of Q’s. With 2 tbsp of oil and the butter we did have a smoke storm but well worth it. Any way of keeping the smoke to a min. If we were to cook 4 or 8 may need a fan evac system installed. 😊

  140. Perfection, thank you! Even better results than sous-vide’ing.

  141. Mike
    January 1, 2018 at 7:10 pm · (Re sent again)
    Hi really enjoyed the Steaks. Followed your notes to the letter even for the Skillet. A couple of Q’s. With 2 tbsp of oil and the butter … I did have a smoke storm but well worth it. Anyway of keeping the smoke to a minimum. If we were to cook 4 or 8 may need to install an evac fan and system installed. LoL 😊. Have to disconnect
    my smoke detectors each time.

    • Yes – that can happen. I would cut down on the heat a little next time and maybe reduce the amount of olive oil. You want the skillet to be hot enough for a good sear, but if you are getting too much smoke I would go lower.

  142. I’ve never had filet mignon in my life (I’m 42) before due to the fact that I thought I hated steak (or any kind of beef other than very lean ground beef) because it was always so fatty, hard for me to chew, and I often almost choked while trying to eat it. So I after trying steak a couple times at restaurants, homemade roast beef, etc. I gave up on beef other than hamburger. Thanks to a fluke in my grocery delivery service, I was mistakenly sent a piece of filet mignon. I decided to try to cook it since I’d never had it before, knew it was expensive, and I don’t like to throw away food because I’m on a very tight budget. I cooked it 3-4 minutes on each side because it didn’t get browned in the skillet in 2 minutes on each side, but I figured out that I didn’t have the butter/olive oil hot enough because it browned in another minute or so once I turned the fire up more. I moved it to the oven and cooked for 7 minutes because I was nervous about undercooking since I never cook beef, and I’d read that you shouldn’t cut it open to test doneness. It smelled soooo good while cooking. When I took it out, let it rest, then cut it, it had just a little pink color inside. Then I tasted it. OMG, I couldn’t believe how tender, juicy, and flavorful this meat was! It was amazing! And this was before I put the herb butter on. I couldn’t believe how delicious this was and that I had NO trouble chewing or swallowing it. Thanks so much for sharing how to cook it. I checked the price of the meat on the web site and it I can’t afford to buy this very often, but I’m definitely gonna treat myself from time to time. I’m so ignorant about beef. Could you tell me if there are any other kinds of steak that you would recommend I try that might be tender and easy for me to chew, but more affordable than filet mignon? Thanks again for the great instructions that a non-cook like myself could follow and get great results!

    • Hi Tasheka – so glad you you found a new love for steak. Filet Mignon is pricy however it’s certainly the most tender cut of beef you can buy. I’ve experimented with a handful of cuts and I think the most tender option besides filet would be the boneless ribeye. Aside from that, rare to medium steak is always going to taste more tender. Most cuts start to get chewy when you cook medium and higher. The filet can probably withstand a higher level of doneness and remain tender. Hope this helps!

  143. Shawn, I have done filet mignon before but after following your instructions, the only I can say is; WOW, the filet came out so tender and juicy and the combination of the butter and herbs was exquisite. I am glad I found your instructions. This is going to my recipe book and of course your name will be next to the source. 🙂

  144. Jolan Rutherford

    Holy smokes this is by far the best way to cook a filet by far gets the the kitchen a lil Smokey but we’ll worth and the 5 min rest time is just perfect if your doing steak and eggs since eggs cook in no time everything is hot a ready thanks shawn

  145. Robert Fritz

    Just learned of your truly awesome use of cast iron for searing meat and finishing in the over. My first try at the filet & garlic butter was with family on New Years eve 2017 Everyone liked it but it was a bit salty to me. No castiorn available or gas. But I made the the best with what I had. I made my next run at the perfect filet last night on a cast iron griddle with ridges. On gas seasoned more appropratly. My guests were impressed. Very professionally done was one comment as it was prepared right in front of them. Do you have any recipies using a cast iron dutch oven with lid? I’ve had it for 20 years but only used it while camping or over my firepit

  146. BRAVO Shawn! Cast iron steaks are great! Most people say they will never go back to the grill. Didn’t have time to skim through all of the posts here but I do know why most people do like the grill…..SMOKE! My suggestion is to combine the cast iron with the grill. Charcoal not gas. In a short time you can get a little bit of that SMOKE in your steak by using the cast iron skillet over a nice hot bed of coals. Thanks and bon appetite!

  147. Fantastic! Best steak I’ve had since my father-in-law had his supper club- and that was years ago. Will be a favorite recipe from here on.

  148. Finally! I didn’t ruin a steak! I was very nervous to try this method for cooking filets. I’ve never been able to cook a steak properly on the stove or in the oven, but I finally succeeded! I did everything exactly as directed and it came out perfectly. Nice sear on the outside and juicy tender medium rare on the inside.

  149. kim mccallister

    Nope. Am very experienced cook anddon’t know why it worked for everyone else, but won’t be easting good meat with this one. Meat was room temp, we have an awesome thermometer, the steaks were about 1and1/2 inch, and my oven seems to work perfectly otherwise. Followed timing exactly, 2266. Middle was absolutely raw and there were gradations of doneness from outside to raw middle, which should not happen.

    • The center will certainly be rare, but it shouldn’t be raw. I’d suggest turning the heat up when searing in the skillet. Also make sure the skillet is hot before starting.

  150. I made these for dinner tonight….and what a HIT they were with my family!! Thank you so much for such a great recipe! I look forward to trying many more!!

  151. Hi Shawn,
    I read all the rave reviews for this recipe and plan on making it for a party of 6. What size cast iron skillet should I buy? Also, I will be preparing 8-10 oz filets cooked medium. How many minutes on each side to sear and how many minutes in the oven? I want to make a great impression on my guests!

  152. Carolyn Keaveney

    I loved your recipe. I made them today and they were medium but very tender. I will cook them for 4 minutes on each side instead of 6 minutes. My filets were probably smaller than what you used. I am looking forward to having filets more often.

  153. Shawn, it’s been months since you posted this recipe and seeing all the comments I knew I HAD to try it. This is by far the best steak I’ve ever had! Almost Brazilian restaurant quality! That being said, I wasn’t a fan of the butter (maybe it was the type of butter I picked but it overpowered the steak).

    But you can bet I’ll try this recipe again. It was very delicious!

  154. I’ve literally never finished a restaurant fillet, and have never cooked one at home that way halfway edible. Live by myself, just got a costco 3-pack figuring that’s how many tries it’ll take to get one to taste decent.

    Then I found your recipe – followed it exactly, with a timer (managed to turn off the fire alarms in the 2 minutes each side was cooking), and got myself a perfectly warm but rare, buttery, crunchy fillet – seriously better than in any restaurant.

    I guess instead of ruining the first 2 steaks like i had planned, I’ll just have to eat one a day for the next 2 days. I can definitely think of worse things!

  155. Hi,

    Just called the butcher shop to order these and he said there is no way my filets could be 2-3 inches thick and being 10 oz. He said the usual is 1.5 inches thick and it will be about 10 Oz. What would you recommend for a cooking time on each side for that thickness at med rare


  156. This recipe is perfection!! I had never used cast iron to cook anything before because I didn’t think the extra upkeep required for cast iron was worth it. I was wrong! I decided to try this recipe after inheriting a cast iron skillet from my mother. I followed the recipe exactly and was amazed at how perfectly the steak was cooked. I had used butter on top of tenderloin before but this recipe with the herbs and garlic was amazing. Thank you for this recipe!!

  157. Going to try this tomorrow. Cpl questions…
    -Should i reduce cook time if they are only 6-8oz?
    -How high should the heat be on the stove, med-high?
    -I notice majority use vegetable oil for high heat, curious why olive oil? Maybe vegetable would smoke less? Honestly i have no idea.
    -if i want medium done what time wojld you suggest?

    Lookimg forward to this recipe!

    • If Shawn answers, I would go with his advise over mine since he is the expert, but here is what I would do:
      -Should i reduce cook time if they are only 6-8oz?
      Recipe calls for 8 to 10 oz steak, 2″ to 3″ thick, so if you have 8oz and it’s thick, you may not need to reduce cooking time. If the steak is 6 to 7oz I would still cook 2 minutes per side, then reduce time in the oven, maybe a minute or 1 to 2 minutes per oz.

      -How high should the heat be on the stove, med-high?
      I cooked mine on medium high and it turned out great, but you want to make sure your pan is very hot before putting in the steaks.

      -I notice majority use vegetable oil for high heat, curious why olive oil? Maybe vegetable would smoke less? Honestly i have no idea.
      I had the same concern, especially choosing the butter option, but it worked out great for me on medium high. I used half olive oil and half butter. I was so concerned the butter might burn, I put the butter in after the oil was already hot and let it melt before putting the steaks in.

      -if i want medium done what time wojld you suggest?
      Still 2 minutes per side, 6 to 7 minutes in oven for medium but if the steak is smaller, you should reduce cooking time in oven.

    • I’d follow Kathi’s notes as they are spot on. You can switch to vegetable oil if smoke is a concern, they have higher smoke points. I would not substitute butter as I think it adds the most flavor. Always stick to two minutes per side in the stove top. This is strictly a crust/searing step. Adjust the time in the oven for level of doneness tweaks. If looking for medium, I would shoot for 6-7 minutes in the oven. When in doubt, a digital thermometer is the way to go. Don’t forget to let steaks rest afterwards.

  158. Great yet simple recipe! The notes on precise timing was spot on. My steaks turned out great.

  159. Angela Birthisel

    Great steaks. Just cooked them for my husband and I for Valentines dinner. He is very particular about his steak and he loved these. Thanks for a great recipe.

  160. Just finished making them. Turned out great! Thanks for the easy recipe on how NOT to mess up a steak. So simple and so good.
    FYI I used an digital thermometer and it said it was medium at the 5 minute mark. I took it out at 5 1/2 as it hit medium well and started to freak out lol. Turns out I should of trusted you over my thermometer. Steaks were just under medium rare. That 30 sec more probably would of done it. Or another minute for medium.
    Anyways thanks again. Great recipe!

  161. Excellent recipe. Just followed the steps exactly and ended up with GREAT steaks. Made for a fantastic Valentine’s Day dinner. I will never grill my filets again. Thanks

  162. I don’t have a cast iron skillet but cast iron enameled Dutch oven that is oven safe up to 500 degrees. Would that work or should I go buy a cast iron skillet?

  163. O.M.G. I followed the instructions exactly, and my filets (I cooked 4 at 1 time) came out looking exactly like the ones you have pictured. Side Note: my oven is currently on the fritz, so I was panicking that I wouldn’t be able to get them to turn out….The closest I have is a med-sized toaster oven. I set the toaster oven to about 425 (I just had to buy a smaller cast iron skillet that would fit inside) – and it worked beautifully! THANK YOU for this recipe. I will indeed never go back to grilling filets again. My next venture is trying out your salmon with creamy avocado sauce – yum!

  164. Oh Shawn ~ where have you been all my cooking life ~ that was absolute perfection ~ hubby & I followed your directions & had a fabulous dinner ~ thanks for sharing 🍷❤️

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