There’s nothing like the sizzle of a filet mignon hitting a hot cast iron skillet. This recipe guarantees a restaurant-quality steak at home, with a crust that’s golden and a center that’s perfectly pink.
Why This Recipe Works
- The cast iron skillet provides even heat distribution, ensuring a perfect sear every time.
- Resting the steak after cooking allows the juices to redistribute, making every bite succulent.
- Simple seasoning lets the high-quality beef shine, proving sometimes less is more.
Ingredients
- 2 filet mignon steaks, 1.5 inches thick
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons unsalted butter
- 2 garlic cloves, smashed
- 2 sprigs fresh thyme
Equipment Needed
- Cast iron skillet
- Tongs
- Instant-read thermometer
- Plate for resting
Instructions
Preheat Your Skillet
Place your cast iron skillet on the stove over medium-high heat and let it get hot for about 5 minutes. You want it screaming hot to get that perfect sear on your steaks.
Season the Steaks
While the skillet heats up, pat your steaks dry with paper towels. This is crucial for a good sear. Then, season both sides generously with salt and pepper.
Sear the Steaks
Add olive oil to the skillet, then place the steaks in. Sear for 3-4 minutes on the first side without moving them. Flip and sear the other side for another 3-4 minutes.
Add Butter and Aromatics
Reduce the heat to medium. Add butter, garlic, and thyme to the skillet. As the butter melts, spoon it over the steaks continuously for about a minute to baste them.
Rest Before Serving
Transfer the steaks to a plate and let them rest for 5 minutes. This allows the juices to settle, ensuring your steak is juicy and tender.
Tips and Tricks
For an even more flavorful steak, try dry-brining your steaks the night before. Simply season them with salt and let them sit uncovered in the fridge. This not only seasons the meat throughout but also helps to dry the surface for a better sear. Another tip is to let your steaks come to room temperature before cooking; this ensures even cooking. Lastly, investing in a good instant-read thermometer can take the guesswork out of cooking steaks to your preferred doneness.
Recipe Variations
- Blue Cheese Crust: After searing, top your steaks with a mixture of blue cheese, breadcrumbs, and a little butter, then broil for a minute until melted and crispy.
- Herb Butter: Mix softened butter with chopped herbs like parsley, chives, and tarragon. Place a slice on top of your rested steak for an extra flavor boost.
- Balsamic Glaze: Reduce balsamic vinegar with a little honey until syrupy, then drizzle over the steak before serving for a sweet and tangy finish.
Frequently Asked Questions
How do I know when my steak is done?
An instant-read thermometer is your best friend here. For medium-rare, aim for an internal temperature of 130-135°F. Remember, the steak will continue to cook a bit as it rests.
Can I use a different type of steak?
Absolutely! While filet mignon is known for its tenderness, this method works great with ribeye or New York strip steaks. Just adjust cooking times based on thickness.
Why rest the steak?
Resting allows the juices to redistribute throughout the steak. If you cut into it right away, all those delicious juices will end up on your plate instead of in your steak.
Summary
This cast iron skillet filet mignon recipe is a game-changer for steak lovers. With a few simple ingredients and some patience, you can achieve a perfectly seared, juicy steak that rivals any steakhouse.