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

Description

Indulge in a restaurant-quality steak experience right at home with this Restaurant Steak Recipe. Perfectly seared filet mignon is paired with a rich and flavorful cilantro garlic butter that melts into the steak, elevating its flavor. Ideal for special occasions or a luxurious dinner, this recipe delivers tender, juicy steaks every time.

Ingredients

Units Scale

For the Cilantro Steak Butter

1/4 cup unsalted butter (room temperature, 1/2 stick)
2 cloves garlic, minced
2 tablespoons chopped fresh cilantro

For the Steaks

2 (8-ounce) filet mignon steaks
4 teaspoons kosher salt
4 teaspoons ground black pepper
1/4 cup unsalted butter (1/2 stick)
1 tablespoon olive oil

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Instructions

Prepare the Cilantro Butter
Preheat your oven to 400°F. In a small bowl, mix the softened unsalted butter with minced garlic and freshly chopped cilantro. Once combined, roll the butter into a log using plastic wrap and refrigerate until firm and ready to use.
Season the Steaks
Generously season each filet mignon steak on both sides with kosher salt and ground black pepper. Use about 1 teaspoon of seasoning per side to enhance the flavor and form a beautiful crust when seared.
Sear the Steaks
Heat ¼ cup of unsalted butter and olive oil in a cast-iron skillet or heavy-bottom pan over high heat until it’s extremely hot. Carefully add the steaks to the skillet and sear each side for 2-3 minutes, or until a golden-brown crust forms. While searing, use a spoon to continuously baste the filets with the hot butter and oil mixture.
Finish Cooking in the Oven
After both sides are seared, transfer the steaks to a baking sheet and place them in the center rack of your preheated oven. Bake for 6-8 minutes, or until the internal temperature reaches 135°F for medium-rare. Adjust the cooking time slightly for your desired level of doneness (see notes for a temperature guide).
Serve with Cilantro Butter
Once the steaks are cooked, transfer them to a serving plate and immediately top each steak with a slice of the chilled cilantro butter. Let the butter melt over the steak, enhancing its flavor and creating a luxurious finish. Serve hot and enjoy.

Notes

Steak Temperature Guide:
Rare: 125-130°F
Medium-Rare: 130-140°F
Medium: 140-150°F
Medium-Well: 150-160°F
Well-Done: 160-165°F
For the best texture and flavor, use a cast-iron skillet for searing.
Storage: Store leftover filet mignon in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months.

Additional Tips

Allow the steaks to rest for 5 minutes after cooking to let the juices redistribute before slicing.
Ensure your steaks are at room temperature before cooking to ensure even cooking.

Nutrition

Serving Size: 1 steak
Calories: 650
Sugar: 0g
Sodium: 3000mg
Fat: 50g
Saturated Fat: 22g
Unsaturated Fat: 28g
Trans Fat: 0g
Carbohydrates: 2g
Fiber: 0g
Protein: 42g
Cholesterol: 180mg