What's the secret to getting a restaurant-quality crust on the steak?

The combination of thoroughly dry meat, generous seasoning, and an extremely hot pan creates that perfect steakhouse crust. Using the butter-oil combination allows for high-heat searing while basting adds flavor. Don't move the steak while it's searing—let it develop that beautiful crust undisturbed.

Can I prepare this recipe without a cast-iron skillet?

Absolutely! While cast iron is ideal because it retains heat so well, any heavy-bottomed, oven-safe skillet will work. Stainless steel is a good alternative. If your pan isn't oven-safe, simply transfer the steaks to a preheated baking sheet for the oven portion of cooking.

Why does my steak sometimes turn out tough despite following temperature guidelines?

The most common culprit is not letting the steak rest after cooking. The resting period allows muscle fibers to relax and reabsorb juices. Another possibility is cooking cold steak straight from the refrigerator, which can lead to uneven cooking—always let your steaks come to room temperature first.

How can I tell if my steak is done without a meat thermometer?

The finger test is a useful technique: Touch your thumb to your index finger and feel the fleshy part at the base of your thumb—that's how medium-rare steak should feel when pressed. Middle finger creates the feel of medium, ring finger for medium-well, and pinky for well-done. However, a meat thermometer is still the most reliable method.

Restaurant-Quality Filet Mignon with Cilantro Steak Butter Recipe

Name: Restaurant-Quality Filet Mignon with Cilantro Steak Butter Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: American
Ingredients: ¼ cup unsalted butter (room temperature, ½ stick); 2 cloves garlic, minced; 2 tablespoons chopped fresh cilantro; 2 (8-ounce) filet mignon steaks; 4 teaspoons kosher salt; 4 teaspoons ground black pepper; ¼ cup unsalted butter (½ stick); 1 tablespoon olive oil

This restaurant-quality filet mignon recipe transforms an ordinary dinner into a special occasion meal without requiring professional culinary skills. The combination of perfectly seared steak topped with a rich, flavorful cilantro-garlic butter creates a dish that rivals any high-end steakhouse. Ready in just 40 minutes, this recipe delivers exceptional results that will impress even the most discerning steak lovers.

Why You’ll Love This Recipe

Restaurant-quality at home: Create the steakhouse experience without the steakhouse prices. The technique in this recipe yields that perfect combination of a crusty exterior and juicy interior that fine restaurants are known for.
Simple ingredients: Despite its impressive results, this recipe uses straightforward ingredients you likely already have in your kitchen (aside from the steaks themselves).
Foolproof method: The sear-then-bake technique takes the guesswork out of cooking steak perfectly every time. Even if you’re new to cooking steaks, you’ll achieve excellent results.
That butter!: The cilantro-garlic compound butter doesn’t just add flavor—it creates a luscious, silky finish that elevates the entire dish to another level.

Ingredients You’ll Need

Filet mignon: The star of the show. This tender cut is worth every penny for its buttery texture and mild flavor that pairs beautifully with the herb butter. Look for steaks with good marbling for the best flavor.
Kosher salt: Essential for creating a perfect crust and bringing out the steak’s natural flavors. Don’t skimp here—the recipe calls for what seems like a lot, but it’s the right amount.
Black pepper: Works with the salt to form that gorgeous crust and adds a subtle kick that balances the richness of the meat.
Butter: Used both for searing and in the compound butter. It adds richness and helps achieve that golden-brown exterior. The butter used for searing also infuses the meat with additional flavor as you baste.
Olive oil: Mixed with butter for searing, it helps prevent burning while adding its own subtle flavor notes. The combination of butter and oil creates the perfect medium for achieving that restaurant-quality crust.
Garlic: Adds pungent depth to the compound butter that mellows into a wonderful aroma as it melts over the hot steak.
Fresh cilantro: Brings bright, citrusy notes to the compound butter that cuts through the richness of the steak. Fresh herbs make all the difference here.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Herb Swaps

Replace cilantro with fresh herbs like rosemary, thyme, or tarragon for different flavor profiles. Rosemary brings a piney, aromatic quality, while tarragon offers a subtle licorice note.

Butter Additions

Enhance your compound butter with blue cheese crumbles, a splash of Worcestershire sauce, or a teaspoon of Dijon mustard for added complexity.

Different Cuts

While filet mignon is ideal, this method works beautifully with ribeye, New York strip, or even top sirloin. Just adjust cooking times accordingly based on thickness.

Seasoning Twists

Experiment with adding a teaspoon of smoked paprika or a touch of cayenne to your salt and pepper mixture for a different dimension of flavor.

How to Make Restaurant-Quality Filet Mignon

Step 1: Prepare the Cilantro Steak Butter

Mix the room temperature butter with minced garlic and chopped cilantro until well combined. Form into a log on plastic wrap, roll tightly, and refrigerate until firm. This can be done up to three days ahead.

Step 2: Season the Steaks

Remove steaks from refrigerator 30 minutes before cooking to bring them to room temperature. Season generously with salt and pepper on both sides, pressing the seasonings into the meat to create a perfect crust.

Step 3: Prepare for Searing

Preheat your oven to 400°F. Heat a skillet (preferably cast iron) over high heat until very hot. Add butter and olive oil, allowing the butter to melt completely.

Step 4: Sear the Steaks

Once the butter-oil mixture is shimmering but not smoking, add your steaks to the pan. Sear for 2-3 minutes per side without moving them, allowing a deep brown crust to form.

Step 5: Butter Bath

While searing, tilt the pan slightly and use a spoon to continuously bathe the steaks with the hot butter-oil mixture. This helps cook the steaks evenly and infuses more flavor.

Step 6: Finish in the Oven

Transfer the seared steaks to a baking sheet and place in the preheated oven. Cook for 6-8 minutes for medium-rare (135°F), adjusting time based on your preferred doneness.

Step 7: Rest and Serve

Remove steaks from oven and let rest for 5 minutes. Top each hot steak with a slice of the chilled cilantro butter and watch it melt into a luscious sauce before serving.

Pro Tips for Making the Recipe

Room temperature matters: Always let your steaks sit out for 30 minutes before cooking. Cold steaks don’t sear as effectively and cook less evenly.
Pat steaks dry: Before seasoning, use paper towels to remove any moisture from the surface of the steaks. Moisture is the enemy of a good sear.
Don’t skimp on seasoning: The amount of salt and pepper may seem excessive, but much of it will fall off during cooking. What remains creates the perfect crust.
Get your pan extremely hot: A properly heated pan is crucial for developing that steakhouse-quality crust. The pan should be hot enough that a drop of water instantly evaporates.
Use a meat thermometer: The most reliable way to achieve your preferred doneness is to check the internal temperature with an instant-read thermometer.
Let it rest: The 5-minute rest period is non-negotiable. It allows juices to redistribute throughout the meat instead of running out when cut.

How to Serve

Perfect Pairings

Serve alongside roasted garlic mashed potatoes and steamed asparagus for a classic steakhouse experience. A simple arugula salad with lemon vinaigrette provides a nice contrast to the rich steak.

Wine Selection

A bold red wine like Cabernet Sauvignon or Malbec makes an excellent companion to this dish, complementing the richness of the meat and butter.

Presentation

For an impressive presentation, slice the steak against the grain, fan it out on a warmed plate, and drizzle any remaining butter from the pan over the slices.

Make Ahead and Storage

Compound Butter

The cilantro butter can be made up to a week in advance and stored in the refrigerator. You can even make extra and freeze it for up to three months, slicing off pieces as needed.

Storing Leftovers

Store cooked steak in an airtight container in the refrigerator for up to 4 days. For best results, wrap it tightly to prevent it from drying out.

Reheating

To reheat without overcooking, warm steak in a 275°F oven until it reaches about 110°F internally (about a 20-minute process), then quickly sear in a hot pan to restore the crust. Alternatively, slice leftover steak and use it cold in salads or sandwiches.

Freezing

While you can freeze cooked filet mignon for up to 3 months, the texture may change slightly upon thawing. If freezing, wrap tightly in plastic wrap, then foil, before placing in a freezer bag.

FAQs

What’s the secret to getting a restaurant-quality crust on the steak?

The combination of thoroughly dry meat, generous seasoning, and an extremely hot pan creates that perfect steakhouse crust. Using the butter-oil combination allows for high-heat searing while basting adds flavor. Don’t move the steak while it’s searing—let it develop that beautiful crust undisturbed.
Can I prepare this recipe without a cast-iron skillet?

Absolutely! While cast iron is ideal because it retains heat so well, any heavy-bottomed, oven-safe skillet will work. Stainless steel is a good alternative. If your pan isn’t oven-safe, simply transfer the steaks to a preheated baking sheet for the oven portion of cooking.
Why does my steak sometimes turn out tough despite following temperature guidelines?

The most common culprit is not letting the steak rest after cooking. The resting period allows muscle fibers to relax and reabsorb juices. Another possibility is cooking cold steak straight from the refrigerator, which can lead to uneven cooking—always let your steaks come to room temperature first.
How can I tell if my steak is done without a meat thermometer?

The finger test is a useful technique: Touch your thumb to your index finger and feel the fleshy part at the base of your thumb—that’s how medium-rare steak should feel when pressed. Middle finger creates the feel of medium, ring finger for medium-well, and pinky for well-done. However, a meat thermometer is still the most reliable method.

Final Thoughts

This restaurant-quality filet mignon with cilantro butter transforms an ordinary evening into a celebration. There’s something deeply satisfying about creating a steakhouse-worthy meal in your own kitchen—and realizing it’s not as complicated as you might have thought. The combination of perfectly seared meat and melting herb butter creates a dish that feels luxurious yet requires minimal ingredients and straightforward techniques. Whether you’re cooking for a special occasion or simply treating yourself to an exceptional meal, this recipe delivers a dining experience worth savoring.