I am going to let you in on a secret.
It’s one I carry in my back pocket everywhere I go. I feel even more inclined to tell you this secret after watching last night’s top chef, where it became clear that even some of the greatest minds in the culinary world don’t know it.
It’s the very best, most delicious and perfect way to cook a steak. Leave your grill for vegetables, heaven forbid your steak should touch those grates. (Yes, I sure do realize that men across America are either gasping or straight PISSED at me right now. Sorr, kids. Ur dad taught you wrong.) And if you don’t believe me, come to my house and I will prove it. I’ll go head to head with any man in America who thinks they can cook a steak on the grill better than I can in my kitchen.
You just got served.
Anyway. The best way, guys, they call it ‘Restaurant Style”.
You know when you go to Joe’s Steak and Crab, and it’s the best steak you’ve ever had? NOT GRILLED, SON.
Restaurant Style.
It’s pan seared in butter and finished in the oven. It’s the perfect medium rare and it’s the most flavorful, delish, heavenly dish of all time when done correctly.
Also, my apologies to any vegetarians who read this, not because it’s all about meat but I’m mostly sorry that you can’t taste excellence.
It also goes without saying that a perfectly cooked filet mignon pairs perfectly with an 08 Hill Family Estate Atlas Peak Cab Sauv.
Boom.
Restaurant Style Filet Mignon
- 2 8 ounce filet mignons
- 4 teaspoons kosher salt
- 4 teaspoons freshly ground pepper
- 1 stick butter
- 1 tablespoon olive oil
- 2 cloves garlic
- 1 tablespoon parsley, chopped
- 1 tablespoon thyme, chopped
- 1 teaspoon freshly grated lemon zest
DISCLAIMER: The reason this dish is so amazing is due mostly in part to having the very best, most fresh ingredients possible. That means high grade salt, it means pepper ground right in front of you by a pepper mill. It means fresh herbs and it means REAL BUTTER. The good news is that these are all things you should already have in your house.
Take 1/2 stick of butter, softened, and mix well with the peeled, chopped garlic, the chopped herbs, and the lemon zest. Form into a log and refrigerate. Generously season the filet’s with salt and pepper, approximately 1 teaspoon of seasoning per side.
Heat the remainder of the butter (1/2 stick) and the olive oil in a cast iron skillet to a screaming hot temperature. Preheat your oven to 400 degrees. Sear the filets in a screaming hot pan for about 2-3 minutes per side, or until a nice brown crust has formed. While the steak is searing, continue to spoon the residual butter in the pan on top of the meat while it’s cooking. Once both sides are seared, place in the center of the oven for about 6-8 minutes, depending upon how thick your steak is. In the last minute of cooking, take the log of compound butter and slice a nice thick piece to place on top.
Your steak will be ready when it is approximately 135 degrees in the center, or when you push lightly on the top center of the steak and it gently and slowly bounces back. (Note, this is medium rare kids. Some people don’t like to eat cows while they are mooing, so clearly you can cook longer if your afraid of the pink.)
And there you have it. It’s as simple as can be, as most the best things in life are. And I dare you to tell me of a better way to eat filet.
Love,
Whit
{ 174 comments… read them below or add one }
We prepare steak in a similar way, using Ina’s Steakhouse Steak recipe, and, you’re right, it’s SO much better in an iron skillet than on a grill. Also, medium rare is most delicious by far. I’ll adjust your recipe and include herbs in the butter. Heavenly!
Ina’s recipe opened my eyes to the world of steaks and cast iron skillets. such a delicious way to prepare steaks! i will also have to try this butter!
Excuse me. I mean I’ll adjust MY recipe to include your herb butter recipe.
I WANT THIS IN MY MOUTH RIGHT NOW.
that’s what she said.
hilarious
Great job on the steak. I have been trying forever to get the same result with no success.
I am about to drool right onto my keyboard.
Ditto.
I don’t even eat meat and this made me hungry.
So I made this. Tonight. Almost to your specifications (cooked a bit longer because I had an 8oz filet and my BF had a 12oz — how sweet! His and hers filets, I know.). Except that I mixed up two food blogs and topped these with crumbled bleu cheese and pinot noir butter (on top of your herb butter).
So… basically, I ate the most amazing steak of my life tonight and I’m going to give you most of the credit and the rest for the sheer fact that it was SMOTHERED in butter and cheese.
BEST NIGHT EVER. Oh, and your point about fresh ingredients is spot on. Got this cut from a local butcher and I have NEVER had beef this good. Ever.
How do you make pinot noir butter?!
I’m going to need a new keyboard. I just drooled all over this one. Yum!
esta receita é simples, porém em termos de sabores combinados é fantástica. merece um ótimo vinho e alguém especial para nos acompanhar no jantar. Congratulações!
This technique works! I heat my cast iron skillet in a 500′ oven then put it on the stove top to get it even hotter! Sears the outside of the steaks so great. Make sure to keep a close check on the steaks expecially when they’re thinner! I found the recipe online from a New Orleans chef! Thanks for your extra tips!
Want to do this so bad – only thing missing is the correct stove top to get my cast iron skillet screaming hot – I have a glass top electric and I don’t think I’m supposed to use cast iron on it. Any comments on this?
whelp i have a glass top electric and just dont give a shit because i dont own it. BUT you can heat your oven and skillet up to 500, then place your skillet on a griddle or the grill if you want. Good Luck Brandi!
Oops, I use the cast iron skillet on my glass top with great results. My only bad part has been the smoke from the skillet. Now I will finish my steak in the OVEN. I love steak this way and have been using iron skillet for years. Now we won’t have so much smoke! Thanks for the drooling picture too.
BEST steak I’ve ever had, hands down. I made it on an electric glass cooktop (that I do own) and used a
Rachael Ray cookware pan (not cast iron) with oven safe silicon grip good to 400 degrees. Turned out AWESOME flavor. Looked just like the photo. WOW.
I use my iron skillet on my glass top stove all of the time & never had a problem.
Same here! (except I own the glasstop, hubby won’t let me get a gas stove.
)
No problems with the cast iron. However, I did have some jam boil over and that’s where my one problem area is.
I found this tip on Pinterest, but if you fill your sink with soapy water, soak some dishcloths in it, sprinkle baking soda on your stove, then lay the soapy cloths on the gross spillover… Set the timer for 15 minutes, then come back and scrub at it with the soapy cloths… You’ll get rid of most of the stains… You may have to repeat it once or twice, but I swear by this method now!
Ps, that steak looks delicious and I can’t wait to make it this way!!!
Brandi, I have a glass top and have heard not to use cast iron on it. But my wife loves cast iron and so I tried researching it and found no convincing reason not to do so. The best I could find was the cast iron could cause a heat buildup between the skillet and the glass, but we have had absolutely no trouble and have had the range for about two years. My opinion? I think that the ranger manufacturers are worried you will break the glass because the cast iron is so heavy (just be gentle). Also, I think that the cast iron manufacturers are also hesitant to endorse the use of the cookware on glass tops for fear of lawsuits or other trouble. Just be careful and I think it will be fine.
thanks for sharing that, Kev. I really haven’t ever had issues either.
I have a ceramic top stove also and I was told that the cast iron gets to hot and may burn it. AND may scratch your glasstop. That would not make me happy but hearing the above from Kev and that they use their cast iron, I am willing to try it. Thanks!
Kev is absolutely right. As far as scratching the glass goes, if you are careful not to slide the cast iron around on it, you’re fine. I do this all the time and have never had a problem. And, if you do get a burned spot, get some ‘bar keepers friend’ and a wet paper towel and it comes right off.
I have a glass top, and I used a cast iron skillet on it ONCE. Have a shallow gouge/burn mark on the burner now
UH-OH! sorry, Jane. My Castiron is so heavy that im not usually moving it around much so there isn’t a worry to scratch the surface
Brandi, I’ve used cast iron for 12 years with my glass top stove and had no problems. Like others have stated, just be gentle when moving the pans around. I wouldn’t recommend placing a screaming hot pan on a cold burner either. Heat the burner first.
I love you. I’m trying this tomorrow night.
i love you too. kiss kiss!
This sounds Amazing!!!!!!!!
I love you. Oh, I just looked up and laughed because apparently you have earned mucho love on this link. Well done sister.
I did this once before because our grill ran out of gas! I had to google quickly what to do with my steaks so we could still have dinner! My husband was skeptical- but after we tasted the first bite we decided steaks don’t go on the grill anymore!! I’m “pinning” this so I remember to do the butter next time!
Thing 1 – Found you through the Pinterest rabbit hole of the interwebs and thank God I did, because
Thing 2 – you FUNNY. I like-a da funny.
Thing 3 – I RARELY eat meat (pun intended), and I cannot WAIT to try this recipe this weekend for a belated VD meal. Um, YUM.
merci,
Shannan
Guess what!?! We are having STEAK for our home-made Valentine Dinner…and guess how we are cooking it! Can’t wait! Thanks for the tip!!!
love.
This sounds heavenly! Can you use other cuts of steak with this technique? Such as ribeye or new york?
girlfriend yeas you can! just shorten your cook time to make sure you don’t over cook the meat. Thinner cuts take less time in the oven!
Do you have to use cast iron? I have nonstick and stainless what would be better?
you don’t have to. I would use stainless with a GOOD amount of butter to make sure it doesn’t stick. What’s better is that seared brown business thats left in your pan – add some stock and butter to that and it will be the best sauce of your life.
Looks so yummy! Quick question, I understand you sear the top and bottom, but do you sear the sides too?
Another quick and dumb question, I have often wondered – how do you “soften” the butter? Like leave it out for a while or is there a trick to it, like microwave? errr.
PJ – great questions! nope I don’t sear the sides. Also, no, there is not quick way to soften butter, just leave it out on the counter for an hour or two. once you melt butter in the microwave, there is no turning back.
FYI if you put your butter in the microwave on the normal setting for 14 sec its softens the butter perfectly like you let it sit our for an hour!!! No melting just perfect!!
Saw on Pinterest recently that you can soften butter by rolling it between two sheets of wax paper with a rolling pin until it’s about 1/4 inch thick–brilliant for those of us who wait until the last minute!
When helping my mama cook while growing up, to soften butter, she would have me place the stick of butter in the microwave VERTICALLY, so it’s standing on end. Heat for 10-12 seconds and you should be good to go! (Also, depending on the power level of your microwave, you may need to adjust the time—heat for less and then add 2-3 seconds so as to avoid melting the butter.)
I read somewhere to soften butter you could put it in the microwave at 50% power for 30 sec. or something like that, it’s been working well for me, I just can’t ever remember how long and end up checking it often. This looks so yummy, I’ve wondered how they did it at the steak houses. Thanks!
Made this tonight VERY good!!
Made this tonight for my husband. Fabulous!! Thank you for sharing! Happy Valentine’s Day!!
Spot on. Have done steaks like this before (yes, on my glass top) and it’s like Ruth’s Chris at home. Thanks for sharing. And the 08 Hill Family Cab is YES! Cheers!
ARE YOU HILL FANS? oh my lord were obsessed!
Had steak tonight for our Vd dinner. Wish I would have seen this pin earlier! Will try this soon!
gonna definantly follow those instructions to the T,,,, ps. love that u said BOOM in ur post
Ok, so firstly, I totally agree with you about the grill. It doesn’t do the steak any justice….that being said, neither does a frying pan if thats all you do to it. I have been intimidated from cooking steaks (too expensive to screw up) hence it was a great excuse to go out to dinner. Now however, I am ready to tackle it…despite the fact that it is only 9:30 in the morning here in the UK as I read this. Is it bad to be craving steak so early….I think not. Trip to the local farm shop, and steak for lunch – yes please!
Nothing better than steak and eggs for breakfast!
Thanks for letting us in on the secret!
Maybe now I will be able to impress my in-laws… owners of a local meat wholesale and retail shop… the bar is set really high :/
OUCH tough shoes to fill! Good luck!
My husband and I tried this last night and that was the best steak I have EVER eaten! (I squeezed a little fresh lemon juice on each steak before seasoning them…just something I was taught to do by an amazing Lebanese chef.)
Gorgeous! Exactly the way I cook my steaks – grilling is a pain and never tastes as well, PLUS you eliminate the possibility of a nice reduction pan sauce, if you’re into that kind of thing.
Love the pictures, too!
oh girl, im into that kind of thing alright.
I made this last night for Valentine’s Dinner. It was amazing! My husband is a die hard “grill your steak” fan, but we don’t have a grill so I told him to trust me. I bought three 8oz filets and I got our skillet way too hot and caught half of the seasoned butter on fire! Thankfully my husband put it out before I burned my kitchen down! I only used about half the amount of salt and pepper (I bought salted butter) and we used regular butter in the skillet and put the seasoned butter on top afterwards. It was still the best steak either of us have ever eaten! And we have eaten a lot of steak! Thank you so much for the recipe!
I made this last night for Valentine’s Day and it was SUCH a hit!!! Thank you so much for the great recipe!!
Tried this steak this evening & all I have to say is……….oh my goodness, that is the best piece of meat I have EVER put in my mouth!! It was absolutely wonderful! Thank you for sharing this, I will never put steak on the grill again!!
Love. so glad Pam!
Maybe I’m just blind, but I can’t find on here what temperature to heat your oven too. Pumped to try this, I just need an oven temp!
its in there! 400 degrees.
Ah! I just found it…sorry! Thanks so much…seriously excited for this!!
oh my. I have to agree that this is the best way. I broke out my cast iron grill pan last night for the steaks — and it just wasn’t as good as it could’ve been.
My question that I always have is —- what temp exactly is “screaming hot” My dial goes H to 9 and then down to 1. What is the perfect temp to prevent the “smoking”? Does that make sense?
well i’d put it on an 8 but it depends on how hot your stove gets. you want to bring your butter RIGHT to it’s smoke point but not over. Clearly your steak is going to smoke as soon as it hits the pan. You want it as hot as it will go before you start to burn that butter. Hope this helps, it’s different for every range!
Now I’m REALLY hungry. LOL I’ll have to do this soon. I usually marinate my steaks and then put them in the broiler.
Made this for dinner and it was soooooo simple AND amazing! I used a thick cut NY steak and cut in half to mimic the two filet mignons. Thanks for this great recipe! Will definitely add it to my favorites list!
so glad you liked it!
I know this is true…because of watching Gordon Ramsey on Hell’s Kitchen, everyone of them chef’s he’s training start out cooking the meat on the stove and finish in the oven! I’m so gonna have to try this! Thanks!
I have a coated castiron pot. can that work as well???
of course missy!
I was just at the grocery store today, picked up 2 filet mignon steaks and then promptly put them back down. Why waste my money on this delicious goodness when I have not yet figured out how to properly cook them. I can’t even properly grill the suckers without them shriveling up into a little piece of beef jerky.
4 hours later I log on to pinterest and find this site.
You have changed my life forever!
Thank you!!!
Oh my gosh!!!! This is the best tasting way 2 fix steak. Amazingly delicious. Made this for our Valentine’s dinner! So delicious even with a different steak than listed…doesn’t matter. Thank u for sharing this fabulous recipe! It’s a winner!!!
I have to feed a crowd for my Daughters Birthday and she requested steak. There is no way I can afford to feed 8-10 people Filet Mignon. We have champagne tastes with beer pockets. LOL
This s would work with London Broil cut too right, maybe not as buttery tender but the flavor is what we are going for, right?
Thanks
of course, just shorten your cook time! good luck!
I can’t BELIEVE I’ve been cooking steak so WRONG all these years!!! I definitely have done the cast iron skillet thing w/ tons of butter, but never seared it and then put it in the oven. Who woulda thunk it?? You’re like THE MISSING LINK! Thanks so much!!
Does this work on other cuts of meat (rib eye)? And does the recipe need to be adjusted for such?
THX!
Just saw my question answered above – thanks!!! Sorry for the repeat – can’t wait to try this!
no worries, Nicole!
Tried this last night. It was awesome. I would add Wocestershire sauce and only use 1 clove Garlic. Great recipe!!!
I’m anxious to try this. The best steak I ever had was at Ruth’s Chris Steak House, and there was butter on it, but I’ve never tried it that way. I don’t usually like thyme in anything. Is there another seasoning I could use? Or could I just leave it out without affecting the taste too much?
Thanks so much!
Kathy, you need herbs. you can use rosemary or sage if you like? really any herb will work, but those are the most comparable.
Wow, wandered over here from pinterest & so glad I found you! I’m stuck in an apartment & not allowed to have a grill & had resigned myeslf to the fact that I couldn’t have a really good steak and home, so would only eat it when I was out.
HA! I’m gonna go buy some steak & try this out – can’t wait! Thanks for saving this steak-loving, apartment-living girl!
Donna, you’re so welcome! Good Luck!
I can’t wait to try this!
**drool** I know what I will be having for dinner!! Yum-O
OMG Why could I not have seen this on V day?! LOL awesome, I’m tryin it next weekend. Thanks!!!
)
I HATE grilling…everyone always says its so easy! I think its a pain in the you know what! Will DEFINITELY try this recipe ASAP.
Hubby and I both can’t do the medium rare… more like medium well… can you give me an approx time to cook on each side? Sounds so delish!!!!!!
Jilly, you can use a meat thermometer to 145-150. that should be medium well. I would add about 5 – 8 minutes in the oven for this.
All is not lost, grill masters! The key is starting with the right ingredients, searing the meat to lock in juices, and cooking at uniform heat for just a few minutes. Exactly the same effects can be obtained on the grill. Just use a preheated skillet inside the grill to brown the meat with the cover open, then finish the grilling with the cover closed, but vented. Le meme chose.
My husband and I have been cooking our steak like this for years. I am always glad to see someone else rave about it b/c people never believe me when I tell them that I can prepare them a perfect steak from my oven and that it will blow their way (on the grill) away. I always tell them once they try it this way they will never grill a steak again!
amen!
I did this for our valentine’s day dinner. Except I had some strip steaks from the supermarket. So, I combined your method with another blogger’s to put a whole ton of coarse salt on it, and let it sit for an hour and a half. It turned what would have been a tough steak into a very awesome meal.
Holy Smokin’ Cast Iron Cookin’…found you on Pinterest and I cannot wait to fix this recipe for my meat lovin’ man.
You can cook like a pro and you are one funny girl. <3
thanks, lisa!
This really is the best way to cook it. My father was a butcher and this is how he always cooked his steak, even back in 1951 and it’s funny but I have been telling people that forever and they all think I’m crazy…..But here it is in back and white.
Thanks for backing me up.
Rose
Sorry I ment black and white……
Rose, that is amazing! thank you for sharing!
Welcome Home from Deployment Honey, here is an awesome steak!
If I only had this a few weeks ago! Oh, well! Look out Sunday dinner, it’s steak and beer!!
Also my favorite way to eat a steak, however I have a problem with the pan smoking when I put nit in the oven, any suggestions as to why?
Debbie, it’s one of 2 things, theres something in your oven which fell from its pan and is causing the smoke, or it’s your butter. I never worry about a little smoke so long as whatever is in there isn’t burning. It’s because the oven temp is higher than the smoke point of butter.
This looks absolutely amazing!!! It makes me want to rush out to the local butcher shop for a big ol’ steak right now…and it’s only 8:40 in the morning. I will definitely be trying this soon!
Help!! Am really excited to try this method. I just don’t know if I can use my cast iron skillet. It has been stored in the basement and is a bit rusted. Do you know if it can be restored to a satisfactory condition or do I need to get a new one?
depends sister, but here is how you can try to restore it. You need to reseason your pan, you can do this one of 2 ways. A) you can grease your pan up really good with vegetable oil and put it in a 400 degree oven for an hour (open your windows, its gonna stink) or you can fry chicken in your pan to restore it’s condition. When you say rust, do you mean like a little on the handle or rust in the base of the pan? Once you have the pan reseasoned, all you have to do is rinse it with hot water and take a paper towel dipped in oil and run it over the pan to help it keep it’s season. Does this help you at all?
Thanks for the help. I will try that today!
Have you ever worked in a restaurant or professional kitchen before? just curious
Nat, no I have not.
when it’s butt-cold out, it’s acceptable to fry it, not grill it. and, if i’m fynrig, i’ve *never* been able to flip only once. the whole not-grilling thing throws me off majorly.
I cook fish almost exactly like this! Never thought to do it with steak but I’m going to try it tonight! Restaurant steaks do taste different than what I cook at home…I always wondered what they did to them. Great blog!
We LOVE steak and I will be trying this and hopefully NOT burning down the kitchen in the process. My mouth is watering already!
If I can get my husband to step away from his Big Green Egg, we will be trying this very soon!
OMG this was amazing! we just made it and it melts in your mouth! YUM!!!!!!!!
Great looking recipe. One quick question: When finishing in the oven do you keep it in the iron skillet or do you use a different pan?
Thx!!!
Doing this right now. Most excited. It smells great. Thanks for posting.
OMG! I just prepared this steak for dinner to surprise my hubby. He’s not quite home yet and I’m having to use serious self control not to tear into this without him! My kitchen smells amazing and just looking at this plate of heaven is enough to make me drool! This is a carnivore’s dream.
Wandered over here from Pinterest. I have tried something similar to this before which turned out well texture wise, but was missing something taste wise. Now that I see yours with the herbs and butter (oh so much butter) I see where I went wrong. I can’t wait to try this!
Concur all around! Love the compound butter on the filets too. In a pinch, a dab or two of Boursin works. We discovered this technique when the kids left for college & didn’t want to fire up the grill for the two of us and use it for any meat we would have done on the grill.
A few other hints: we use the cast iron on our glass top stove, no problems, but I only use cast iron on one specific burner & then make sure it is scrubbed clean with no grit btwn uses.
If you need to thaw cold butter quickly to make this compound butter — shred it using the coarsest shredder or microplane you have. Can also pulse process cold butter a time or two.
Ok this is a silly question but how do you clean the cast iron skillet after u cook with it ? I have never used one cause I was told u can’t wash them so I always thought that was gross so I never used one !
Looks wonderful. But to say a steak on the grill can’t be equally delicious seems like a bit of a loaded statement. I agree optimum product is the way to go, and some form of caramelization on the outside is crucial, but a grill can lend that also. The compound butter is an excellent addition as well. The way we cook steaks in my restaurant is we cook the steak half way on the char broiler, then top it with an herb Compound butter, then roast it to tem
Just had to say this is exactly how my husbands cooks steaks and has for years. SOOO much better than the grill. It’s the best.
I made this tonight and LOVED the flavor, HOWEVER, I almost caught my kitchen on fire!!!!! I read the directions to heat my cast iron skillet to “screaming hot”, so I did. lol OMG, when I poured the olive oil and butter into the skillent, it went up in flames! Thank Goodness, my husband was in the room and was able to grab the skillet and take it outside. The flames were 2 feet high! Anyway, after we got past that I heated my stainless steel skillet and proceeded with the recipe. What did I do wrong? I heated the pan over high heat. Was I supposed to use medium or medium high?
You mean to tell me that because I’m just too lazy most of the time to drag out, uncover, scrap of the crusty burnt remains of the last burgers we grilled, preheat, drag all the food outside, stand in the sun, try to ignore the pleading eyes of my dog whilst I grill…that I have already been cooking our steaks like the big boys do??? In my trusty cast iron skillet in my nice cozy kitchen!? I”llbedurned!
OK I just LOVE your enthusiasm. You’re awesome!
). And my husband found an AWESOME marinade The Montreal Steak Spice Marinade… with Montreal Steak spice of course, oil, soya sauce and minced garlic. The meat marinades for an hour then you broil sitting in a bit of the marinade juices 5 minutes each side until cooked. But I REALLY have to try your new way. It sounds amazing… minus the drink 
.
I’ll have to try this. My Father-in-law is a steak lover and he makes an amazing steak (so long as he doesn’t over cook it
Thanks for sharing!
Yep, that’s how I make my steak minus the butter but I will try that. I don’t have great ventilation in my place so it ends up smokey in here. But it makes a perfect steak. I use the same technique for cooking salmon as well. Good stuff
I tried something VERY similar to this and i was amazed at how AMAAAAZING the steaks turned out! SO glad to know what restuarants really do with their steaks…HEAVEN I tell you!
Your recipe is waaaay more detailed then the one I made up lol – I’m going to have to steal some of those herbs and give it a try for sure! Thanks!!!!!!
I made these tonight and they were great, I was a little hesitant to put too much seasoning on the steaks them selves, husband has high BP, so did not get carried away, but other than that, oh and I had no lemon zest, but the steaks were juicy and tender and just superb, just have to get the right amount of seasoning, so from now on STEAKS are cooked indoors and in the large HEAVY cast iron frying pan!! Thanks much, was very good, ate the whole thing!!!
Donna
I was given a filet. Yes…Yum. I am doing this tonight. Oh I can’t wait.
People have looked at me funny when I tell them I prefer my steaks fried in a frying pan. At least I know there are people out there who agree.
heck yes girl. heck yes.
Thank you!!!! I scored big points in the kitchen tonight:) My husband and I bought a couple of filets from our local farm to use for this recipe. OH MY…it melted in our mouths…seriously!
I’m so glad I found this on Pinterest!
Winning with Husbands is the secret goal of Amuse Bouche
I was skeptical about this because I love a juicy grilled steak but I tried this recipe tonight and was AMAZED! The steaks came out PERFECTLY! The butter was an amazing addition! Thank you very much for introducing me to this!
Great Success!!!
Give some love to Pinterest! You’ve been Pinned (and repinned) several times. That’s how I found you and how to cook a great steak. I’m definitely going to try it!
I know right? Pinterest is so amazing!
You had me at “stick of butter”
I just so happen to be making steak tonight. It’s not Filet, but it’s all good. Off to soften some butter & get some seasonings together!
you had me when i had you at stick of butter…
YES! You have articulated my beliefs on steak prep perfectly!! I CRINGE when my husband pulls out the charcoal or even worse, the grill pan (I have really grown to hate that thing). As far as I am concerned, pan searing is the ONLY way to cook a good steak.
… well they aren’t just MY beliefs on staeak prep lol. Really though, so glad I found your blog!!!
i so agree with this method of cooking the best steak i have done it this way for a very long time yummy
When you put the steak into the oven, are you leaving it in the cast iron pan or are you putting it onto something else?
I have heard that this was the best way to cook fish also.
Our local steak house here in Michigan “Lucky’s” serves Zip sauce with their filet. I get Zip sauce at the local butcher shop, you melt butter and then add a small amount of the sauce, amazing. I’ve never tried making filet at home but will now give it a try, can’t wait.
Thanks
I’ve made my steaks this way too – it’s a sure thing!
I love to eat at one of the top steak restaurants: The Pine Club, and I must say your steak recipe is BETTER! Love it!
1. looks stunning; absolutely cannot wait to try
2. you are hysterical & i am SO glad i have stumbled upon your blog & have your wit & humour now in my life
3. my actual question: i’ve tried this a few times, and every once in a while when i’m searing the steak in the pan, a good chunk of my seared “crust” seams to stick to the pan when i’m turning it over. does that just mean i’m using too much herbs, salt & pepper? should it be more massaged in?
thanks a mill & can’t wait for the next posts!
xx
2 things. Add more fat to your pan. Olive oil helps to keep from sticking, you are also trying to turn the meat too soon. When the steak is good and seared, it will come off the pan on it’s on. Don’t force it. It’s almost like it’s telling you “I’m done, lady!”
Alright, woman that’s it! It’s on. I’ve been successfully grilling my steaks for years on the grill so I’m going to try this tomorrow and if it’s not better you have to shave your head bald!
I have been craving a steak all week so tonight decided to try your way. I had pinned it several weeks ago but really don’t eat a lot of red meat. I followed the directions completely except I added blue cheese crumbles. This was by far the juiciest steak I have ever had. You are right when you say we will not go back to grilling after fixing it this way. Thank you.
Pinterest rocks and so do you!!! Can’t wait to give this a try. How is it that I didn’t know about this method???
Dude. Will you marry me? Is that legal in whatever state you’re in? I don’t care. I just used this method on a NY Strip and it was PERFECT. I left it in a touch too long, I didn’t adjust for the difference in thickness between strip and filet – but that was my bad. Even a touch overdone, it was DELICIOUS. The compound butter was … well, they need to change the expression from “the icing on the cake” to “the compound butter on the steak”. For realz.
If I weren’t married to such a hot man, I would certainly consider it! So glad you liked it.
I am so glad I found this, though Pinterest of course. I decided to give this a try tonight and it turned out perfectly! My husband, who is addicted to A1 sauce, actually said “This steak is so good I don’t even want A1 near it.” Delicious!!
I won’t lie, I do love A1…
OMG! I tried this tonight with 8 oz. filet mignon steaks and they were to die for! Just thinking about them make me hungry again all over!
Thanks for letting us in on the secret!
Holler, Brenda!
This looks totally awesome. I positively plan to try your method. I have a question that I has always confused me. It may not even apply here but thought you might have some insight. When making the herbed butter, do you use salted or unsalted butter? Also any idea which one is mainly used for what? Is one better than the other for baking? I am continuely confused about this.
Thanks for your thoughts.
well Catherine it is mostly preference. I EXCLUSIVELY buy unsalted butter for a few reasons: you can add salt but you can’t take it away, and it is better to use unsalted for baking. BUT some people love the taste of salted butter, so they use it in everything. If you think about it, you almost always add a little salt to what you are baking, so you could use salted butter and just omit the extra salt. That all being said, I always recommend unsalted butter for everything. I hope this helps!
Question – does the side that lays on the cast iron once it’s in the oven get more cooked than the other side?
nope, I haven’t had this issue at all!
Whit you get a 10 on this one but my grilled filet over mesquite gets a 9 1/2
I tried this tonight. My husband would have kissed you had you been here. The steaks were awesome!! I can’t help but to think that this recipe would be just as good with chicken breasts with just a little cooking time adjustment. Thanks for sharing!!
That sounds just delicious! We grill our steaks outdoors, but also use butter. We have a bunch of recipes on our blog too – come check it out!
extraordinarybbq.com
just love the way to say things to the vegetarians and people afraid of the pink in the meat, haha!
Can this be done with other steak cuts, like top sirloin?
Best Steak I’ve EVER made!
I worked for years in a high class Steak & Seafood Restaurant and this is a trick they used too and they had the most mouth watering, amazing steaks you have ever sunk your teeth into. I so need some cast iron to do this instead of paying mucho dinero for the restaurant steaks. Thank you for sharing :0)
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