Stir in herbs and garlic until fully mixed. Soften the butter in a microwave safe bowl until malleable, 10-15 seconds.Second, the juices evenly distribute throughout the meat, yielding the perfect bite every time. One, it continues to actually cook the steak. Letting a steak rest for 5-7 minutes before cutting is critical for two reasons. The legend, Anthony Bourdain once said, the most important aspect of cooking any steak is the rest period after you take it off the heat. Not every pan will yield identical results. Any oven-safe pan should do the trick, however, as a disclaimer, I based the cook times and results off cast iron. Do I Need a Cast Iron Skillet?Ĭast iron is really versatile and can be used for so many different recipes. Open a kitchen window and turn on your kitchen’s overhead vent fan before you start to help with ventilation.
Note: Cooking steaks at high temps in a skillet tends to get smokey. If you really adhere to cook times I promise you will never overcook a steak again. It may sound like overkill, but I use my phone to time each side on the skillet and then in the oven. If you don’t have one, I highly recommend picking one up.Ĭarefully timing your cook time for steak always yields consistent results. That’s the beauty of cast iron, you can easily transfer from stovetop to oven. I typically bake filets for about 5-6 minutes for medium-rare. Sear filets 2 minutes per side on the stovetop in a cast iron skillet on high heat with real butter or oil and then immediately transfer to a preheated oven at 415° F. The oven is better at providing indirect heat while searing gives you the much desired, grilled and slightly charred edge. I’ve tried cooking filet mignon strictly on the stovetop for 6-7 minutes per side, but I feel like it tends to overcook the steak and sometimes burns the outside of your filet. A cast iron skillet allows you to easily transfer your steak from the oven to stove, making this a really easy filet mignon recipe to master. Why is this the best way to cook filet mignon? This method gives your filet a slightly crusted outside with a perfectly juicy and tender inside that’s evenly cooked throughout. The secret to cooking the perfect filet mignon is to combine pan searing with an oven finish.
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