Cast Iron Filet Mignon With Herb Butter

Everyone seems to always know how to cook the perfect steak. I'm not here to argue with anyone's style or preference, but I would like to share how I enjoy my filets. I prefer to use a versatile and common utensil in the kitchen. That would be a cast iron skillet. If you haven't tried this method of cooking a filet, please give it a try and leave me feedback.

• 8 ounce filet mignon (~2 inches think)
• Sea salt, to taste
• Fresh ground black pepper, to taste
• 2 tablespoons high smoke point cooking oil (canola oil, avocado oil, vegetable oil, or light olive oil)
• 1 stick butter
• 3 cloves fresh garlic
• Fresh thyme and rosemary
• Garlic powder
• Cast iron skillet

Supplies:

• Half stick butter
• 1/4 tsp Garlic powder
• 1/4 tsp Fresh or dried thyme

Steps

• Melt butter
• Mix in garlic powder and thyme
• Place in refrigerator until semisolid
• Mold herb butter on plastic wrap and set to the side

• Remove filet from refrigerator 30 minutes before cooking to allow filet to reach room temperature
• Preheat oven to 400 degrees
• Crush garlic cloves and set to the side
• Once filet is room temperature, salt and pepper both sides to taste
• Preheat cast iron to high heat on stove top

• Add 2 Tbsp oil of choice to pan
• Once oil in pan begins to smoke, add crushed garlic cloves and 1 Tbsp of butter
• Sear each side for 2 minutes to get a good crust

• While searing the second side of the filet, add 3 Tbsp of butter and a couple sprigs of parsley and thyme
• After searing each side for 2 minutes, place cast iron skillet into preheated oven
• Cook as desired and remove from the oven
• Using a spoon, tilt the pan and baste the filet with the butter for 2 minutes

• Note how long the filet is in the oven depends on desired doneness
  • For rare, bake for 3-4 minutes.
  • Medium rare, 4-5 minutes
  • Medium, 5-7 minutes
  • Medium well, 8-9 minutes

• Cooking steaks in a cast iron can create a lot of smoke so be sure to have the area well ventilated

• Always let the steak rest!!
• 5-10 minutes of rest allows the juices time to redistribute throughout the steak

• This is the moment you are waiting for!
• After the steak has rested, it is time to eat
• Optional: top with homemade herb butter

This filet was cooked more on the rare side of the scale, but that is my preference.

I hope this display helps and I would be happy to hear your feedback