Pan-Seared Cast Iron Filet Mignon
No oven or grill needed! Let me teach you how to season and cook filet mignon perfectly at home in a hot cast iron skillet. My method for pan-searing this tender cut of beef in oil — not butter — is easy-to-follow and yields perfect results every time. Cooking time guidance provided below!
Servings: 4 servings
Ingredients
- 4 filet steaks
- ¼ cup oil for skillet I like to use canola for this, but use any oil of choice. It is a lot of oil, but don't worry hardly any of it is absorbed. Oil absorption is really based a lot of heat of the oil while you are cooking. If it is not hot enough, more oil will be absorbed.
- 3 tablespoons salt
- 1 tablespoon garlic powder
- 1-2 teaspoons ground black pepper
- 1 teaspoon paprika
- 2 tablespoons butter
Compound butter
- 4 tablespoons salted butter
- 1 teaspoon fresh lemon juice
- 1 teaspoon fresh parsley, finely chopped
- 1 teaspoon fresh thyme, leaves removed and finely chopped
- ¼ teaspoon black pepper
- ¼ teaspoon salt
Instructions
Compound butter
- I like to make the butter ahead of time and chill. You do not have to do this though, it can be made right before you make the steaks.
- Combine all ingredients and mix well. If you are chilling, form it into a log on a piece of saran wrap and roll it into a log. If you are not chilling, set it aside until the steaks are done.
Filet mignon
- Bring steaks to room temperature. This takes about 45 minutes.
- Combine salt, garlic powder, black pepper and paprika in a small bowl.
- Sprinkle steaks liberally, depending on the thickness of the steaks. You maybe not need all the seasoning depending on how thick the steaks are.
- Heat cast iron skillet over medium-high heat. I used my 9-inch Lodge pan. Add oil once the pan is heated. I like to use such a large amount of oil in the pan because it gives it such a great ear
- Add steaks. They should sizzle pretty hard when you add them to the pan. If the pan cools too much, increase the heat. You will want it to stay pretty hot the whole time.
- You will only want to turn these once, so make sure they are ready when you turn them. I like to do ours for about 3-5 minutes per side. We like our steaks medium rare- medium.
- If you like it rarer, only just do about 2 minutes per side. If you like them more well done, about 7 minutes per side is great.
- With the pan hot and the steaks at room temp, they will cook quickly.
- Once you turn the steaks, add the butter and thyme sprigs and let this melt. Spoon the drippings quickly over the steaks. Remove from heat.
- Slice the compound butter and top the steaks. Let them rest for about 5 minutes before serving. You can drizzle the dripping over the top for extra flavor if you like!
Notes
- Filet mignon is a very tender cut of beef and is easy to prepare it well. Be careful however that you make sure not to overcook it too much. This will ruin a great steak quickly.
- Season the steaks right before searing.
- Be sure your pan is hot before adding the oil, and then before adding the steaks.
- The steaks will cook quickly, so have all your ingredients on hand and ready to go.
- Be sure to let the steak rest about 5 minutes before serving.
- Compound butter isn't necessary, but really adds to the flavor.
- Compound butter is best made at least a few hours before so the flavors have time to meld together.