How to cook filet mignon in cast iron pan

Pull the steaks out of the refrigerator 1 hour prior to cooking. Meanwhile, heat the oven to 400 degrees. About 5 minutes before you’re ready too cook, heat a cast iron skillet over medium-high heat.

Season the steaks on all sides with salt and pepper. When the skillet is lightly smoking, add the oil and steaks to the pan, making sure there is space between each steak. Sear on one side until a browned crust forms, about 5 minutes. Flip the steaks and cook for 2 minutes.

Add the garlic, thyme and 2 tablespoons of the butter. Swirl the butter in the pan, then transfer to the oven. Cook until an instant-read thermometer reads 120 degrees, 5 to 7 minutes. Remove the skillet from the oven and return to a burner over medium heat. Add the remaining butter, let it melt, and then use the butter to baste steaks constantly until the thermometer reads 125 degrees (for medium-rare).

Transfer the steaks to a plate and let rest for 5 minutes before slicing. Serve.

About the recipe

Cooking a steak in a cast iron pan not only imparts a delicious brown crust on the exterior of the meat, it also gives you the ability to continually baste the steak with butter for extra flavor and richness. Lean cuts like a filet mignon are perfect candidates for this technique. (But let’s face it: Virtually any steak is better when cooked in cast iron.)

Pro tip: Tying a piece of kitchen twine around the equator of the steak helps maintain its shape and allows for more even cooking. Pull the steak from the refrigerator at least an hour before cooking to help it cook evenly.

Perfectly cooked filet mignon is the best main for date nights, Sunday dinner, or any time you want an incredibly juicy, tender steak! This classic filet mignon is seared in a cast iron skillet and basted with butter until it’s golden-brown and incredibly delicious!

Make dinner special with this juicy, tender, and buttery pan-seared filet mignon!

Filet mignons are usually reserved for fancy steakhouse restaurants, but not anymore! You can make a tender, juicy, perfectly seared filet mignon right at home.

This melt-in-your-mouth filet gets a beautiful golden-brown sear from the cast iron skillet. The inside can be cooked to your preference, but I recommend keeping it a pink medium rare, so every bite is tender and full of amazing flavor!

• ❤️ Why You'll Love This Recipe!
• 🥘 Ingredients
• 🔪 Step-By-Step Instructions
• 💭 Angela's Tips & Recipe Notes
• 🥡 Storing & Reheating
• 🥔 Amazing Sides For Filet Mignon Steak
• 📋 Recipe

❤️ Why You'll Love This Recipe!

Perfectly Cooked! Follow my step-by-step directions for a filet mignon that’s cooked to perfection every time!

It’s Flavorful! Filet mignon is delicious on its own, but when seasoned with my homemade steak seasoning and basted with butter the flavor is incredible!

Perfect for Date Night! Show someone you love them with this easy, yet impressive filet mignon!

🥘 Ingredients

My pan-seared filet mignon has the option to be seasoned with my flavorful steak seasoning! Make my easy recipe, buy your favorite brand, or simply season the steak with Kosher salt and cracked black pepper.

• 12 ounces Filet Mignon – Depending on the size of your filets, this is about 2 cuts of steak.
• 1 tablespoon Olive Oil – I recommend using Extra Virgin Olive Oil (EVOO) or another oil with a high smoke point.
• 2 tablespoons Butter – I like to use a good-quality, high-fat European butter to arroser (or baste) the steak.
• Seasoning – Use 1 teaspoon of my homemade steak seasoning, or season with 1 teaspoon of Kosher salt and a couple cranks of some freshly ground black pepper to keep it simple!
• Optional Additions – If desired, you can add 2 to 3 sprigs of thyme or rosemary when basting the steak. You can also add 1 to 2 cloves of smashed garlic to the mix!

*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*

🔪 Step-By-Step Instructions

All you need is a cast iron skillet (or frying pan) for this amazing pan-seared filet mignon! Be sure your cast iron is a hot as you can make it before adding the steak!

1. Prepare. Start by allowing your 12 ounces of filet mignon to come to room temperature for about 30 minutes to 1 hour before searing. While it comes up to temperature, season the steaks generously on both sides with either 1 teaspoon of steak seasoning, or 1 teaspoon of Kosher salt.
2. Preheat. Set your oven temperature to 425°F (220°C) to oven finish the filet mignon after searing.
3. Heat cast iron skillet. Once your steak has come to room temperature, heat your cast iron skillet (or frying pan) over medium-high heat with 1 tablespoon of extra virgin olive oil. When the oil is heated, shimmering, and just starting to smoke, place your filet mignon steaks into the pan.
4. Sear the filet mignon. Next, let the steaks sear for 2 to 3 minutes, or until the bottom side has a deep, golden-brown crust. After 2 to 3 minutes, flip the steaks and let sear for another 2 to 3 minutes for medium-rare (see note).
5. Butter baste the filet mignon. After the reverse side has seared for about 2 minutes, add 2 tablespoons of butter to the pan, along with optional herbs or garlic if desired. Then baste (or arroser) the steaks, quickly spooning butter over the tops of the steaks for about a minute, until the top has a deep brown crust.
6. Transfer. Place your cast iron skillet, or an oven-safe skillet or frying pan, with the steaks directly into the preheated oven to finish. Cook for an additional 4 minutes for RARE doneness, 5-6 minutes for MEDIUM RARE, 6-7 minutes for MEDIUM, 8-9 minutes for MEDIUM WELL DONE.
7. Rest filet mignon. Once the steaks have been cooked to your desired level of doneness, remove the steaks to a cutting board or plate. Then, loosely tent a piece of foil over the top and allow the steaks to rest for about 5 minutes before serving.

This juicy, buttery pan-seared filet mignon makes for an amazing steakhouse dinner that will impress anyone! Try serving with my steakhouse creamed spinach, or dauphinoise potatoes for an amazing, restaurant quality dinner.

For more great sides to serve with steak, see my complete list of favorites! Enjoy!

💭 Angela's Tips & Recipe Notes

• I love cast iron skillets for adding great color and caramelization to pan seared steaks, but any oven-safe skillet or frying pan will work. When using an alternative skillet, try to pick one that is heavy-bottomed so that it transfers heat as best as possible.
• Cook to your desired temperature! Use a meat thermometer to cook your steak to your preferred level of doneness. The USDA recommends a minimum internal temperature of 145°F (63°C), but you may wish to cook your steak to any of the following temperatures:
  • Rare: 125°F-120°F (52°C-54°C)
  • Medium-rare: 130°F-135°F (54°C-57°C)
  • Medium: 135°F-145°F (57°C-63°C)
  • Medium well: 145°F-155°F (63°C-68°C)
  • Well-done: 155+°F (68+°C)
• Basting the steak is optional but recommended! To arroser, or baste, your steak with butter adds richness, flavor, and extra juiciness to the steak!
• Don’t forget to rest the steak! Resting the steak helps to evenly redistribute the juices, so the steak doesn’t dry out when served.

🥡 Storing & Reheating

Place leftover, cooled filet mignon in an airtight container or wrap in foil and refrigerate for up to 4 days.

You can freeze leftover filet mignon for 3 to 4 months! Be sure to tightly wrap the steak with plastic cling film and transfer to a freezer-safe container or storage bag. When ready to eat, thaw the steak in your refrigerator overnight.

Reheating Pan Seared Filet Mignon

Reheat the steaks in the oven by first preheating to 250°F (120°C). Then, place your steak on a baking sheet and warm for 15 to 20 minutes, or until reheated to your desired temperature. Or see my guide for how to reheat steak.

🥔 Amazing Sides For Filet Mignon Steak

I have a ton of great side dishes for steak, here are a few of my favorites!

• Baked Potato
• Creamed Spinach
• Baked Sweet Potato
• Roasted Broccoli
• Balsamic Roasted Brussel Sprouts

Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page.
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📋 Recipe

Love This Recipe?Click On A Star To Rate It!

5 from 10 reviews

Pan Seared Filet Mignon

Perfectly cooked filet mignon is the best main for date nights, Sunday dinner, or any time you want an incredibly juicy, tender steak! This classic filet mignon is seared in a cast iron skillet and basted with butter until it’s golden-brown and incredibly delicious!

Author | Angela

Servings: 2 servings

Calories: 631kcal

Prep 10 minutes

Cooking 20 minutes

Total Time 30 minutes

Ingredients US CustomaryMetric

1x2x3x

• ▢12 oz filet mignon (2 6-ounce filets)
• ▢1 teaspoon steak seasoning
• ▢1 tablespoon olive oil (extra virgin)
• ▢2 tablespoon butter

Instructions

• Set the filet mignon steaks out at room temperature at least 30 minutes (and up to an hour) before cooking. Season with steak seasoning on both sides and leave out uncovered to take the chill off. Alternatively, you can simply season with Kosher salt and a few cranks of your pepper grinder.

  12 oz filet mignon, 1 teaspoon steak seasoning

• Preheat your oven to 425°F (220°C).

• Bring a cast iron skillet (or heavy bottomed frying pan) with the olive oil to medium-high heat. Once the oil is shimmering and about to start smoking, place the filet mignon steaks into your skillet or frying pan.

  1 tablespoon olive oil

• Sear both sides of your steaks for 2-3 minutes, or until lightly caramelized and browned. Add butter (plus optional garlic and fresh herbs), then spoon the melted butter over your seared steaks.

  2 tablespoon butter

• Transfer the steaks directly into your oven to finish. Cook for an additional 4 minutes for RARE doneness, 5-6 minutes for MEDIUM RARE, 6-7 minutes for MEDIUM, and 7-9 minutes for MEDIUM WELL DONE.

• Remove from the oven when done and transfer to a plate or cutting board, cover with a square of aluminum foil, and allow to rest for 5 minutes before serving.

Notes

• I love cast iron skillets for adding great color and caramelization to pan seared steaks, but any oven-safe skillet or frying pan will work. When using an alternative skillet, try to pick one that is heavy-bottomed so that it transfers heat as best as possible.
• Cook to your desired temperature! Use a meat thermometer to cook your steak to your preferred level of doneness. The USDA recommends a minimum internal temperature of 145°F (63°C), but you may wish to cook your steak to any of the following temperatures:
  • Rare: 125°F-120°F (52°C-54°C)
  • Medium-rare: 130°F-135°F (54°C-57°C)
  • Medium: 135°F-145°F (57°C-63°C)
  • Medium well: 145°F-155°F (63°C-68°C)
  • Well-done: 155+°F (68+°C)
• Basting the steak is optional but recommended! To arroser, or baste, your steak with butter adds richness, flavor, and extra juiciness to the steak!
• Don’t forget to rest the steak! Resting the steak helps to evenly redistribute the juices, so the steak doesn’t dry out when served.

Nutrition

Calories: 631kcal (32%) | Carbohydrates: 1g | Protein: 31g (62%) | Fat: 56g (86%) | Saturated Fat: 23g (144%) | Polyunsaturated Fat: 3g | Monounsaturated Fat: 24g | Trans Fat: 1g | Cholesterol: 149mg (50%) | Sodium: 174mg (8%) | Potassium: 527mg (15%) | Fiber: 1g (4%) | Sugar: 1g (1%) | Vitamin A: 376IU (8%) | Vitamin C: 1mg (1%) | Calcium: 25mg (3%) | Iron: 4mg (22%)

Did you try this recipe? Rate it below!I can’t wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love!

Course Dinner Recipes, Main Dish

Cuisine American

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Angela @ BakeItWithLove.com

Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma's kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!

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