Skip the pricey steakhouse, and instead learn how to cook filet mignon in a cast iron skillet! Each piece of steak has a perfect sear on the outside and a beautiful, tender, pink center. A dollop of garlic herbed butter is a decadent and flavorful finishing touch.
Table of Contents
If you love cooking with cast iron, be sure to try this Southern cornbread, a skillet of blackened chicken, and these pan-fried pork chops, too!
How to Cook Filet Mignon in a Cast Iron Skillet | 1-Minute Video
These cooking instructions were perfect. Loved the idea of butter with seasonings. It really added to flavor. I had 4 pieces and two were not as thick. Took them out of oven after 3 minutes and they were perfect at 135 degrees. Put the other two pieces back in for one more minute and they came out perfect also. Thank you!
– Blake
A Few Tips Before You Get Started
- Filet mignon, which translates in French to “tender, delicate, or fine fillet,” is a steak cut taken from the end of the tenderloin. It’s generally the most expensive cut of beef. It’s special because it’s tender, but also because it’s relatively scarce.
- The Perfect Cooking Method. This easy recipe will show you how to cook the perfect filet mignon using a cast iron skillet on the stovetop and in the oven. This dual method gives you the best of both worlds: a steak with a nice sear on the outside and a tender, pink inside. A cast iron skillet is the ideal tool for cooking filet mignon because the heavy cast iron retains and evenly distributes the heat — guaranteeing a nice sear. By finishing the steak in the oven, you avoid a smoky kitchen and a charred exterior.
- If you don’t have a cast iron skillet but are considering buying one, check out this list of the best cast iron skillets to help you choose. If you’re looking for an heirloom piece, the Smithey No. 12 does an excellent job of searing steak and costs $210 at Smithey. For a more affordable option, we love a Lodge skillet, which costs just $39.95 on Amazon.
- The Garlic and Herb Butter. While filet mignon is the most tender cut of beef, it’s not necessarily as flavorful as other parts of the animal. As a result, herbed butter is a classic French accompaniment. The butter melts into the meat for added juiciness, while the herbs mellow the meat’s fat and add flavor.
Directions
Cast iron filet mignon is the ultimate date-night or special occasion meal! Best of all, it’s very quick and easy. You’ll find detailed directions in the recipe card below, but here’s the overview:
- Prepare the garlic herb butter; set aside.
- Bring the steaks to room temperature on the counter for about 30 minutes.
- Season the meat on both sides with salt and pepper.
- Sear steaks in hot oil in a cast iron pan for 3-4 minutes per side.
- Transfer the skillet to a 425°F oven for about 3 more minutes, or until the steaks reach the desired temperature. Most experts would agree that a filet mignon is best when cooked to medium doneness or less — often medium-rare is considered ideal. The total cooking time will vary depending on the size, thickness, and temperature of your meat when you cook it. A meat thermometer is always the best way to know when your steaks are ready to come out of the oven. For rare (a cool red center): an internal temperature of 125°F – 130°F; medium-rare (a warm red center) 135°F; and medium (a warm pink center) 145°F.
- Rest for at least 5 minutes so that the juices can redistribute. Top each steak with a dollop of herbed butter.
Serving Suggestions
Pair the decadent steak with garlic mashed potatoes or classic baked potatoes, a French baguette, a wedge salad, oven-roasted brussels sprouts with bacon, baked ratatouille, a sweet potato casserole with marshmallows, green beans with bacon, oven roasted asparagus, roasted broccoli, sauteed spinach, or creamed spinach.
Tips for Success
- Cook 2-4 steaks, depending on how many people you plan to serve. If you’re only cooking two steaks, you can cut the butter, garlic, and herbs in half. You won’t need as much as called for in the recipe.
- When cooking 4 steaks, use a large enough cast iron skillet that you can comfortably fit all 4 without crowding (or sear in batches).
- Don’t be shy with the kosher salt. You need enough to coat the meat on both sides. This helps the filet mignon develop a nice seared crust in the pan.
- Sear the steaks in vegetable oil (rather than butter or olive oil). The vegetable oil has a higher smoke point. You can add that great butter for flavor at the end!
- Check the temperature of your meat before you transfer the skillet to the oven. If the filet mignon is within about 5-10 degrees of your desired temperature, you may need even less than 3 minutes in the oven. If your steak isn’t done after 3 minutes, check every minute or so to avoid over-cooking.
Thank you for the perfect instructions on how to cook filets in an iron skillet. We were gifted some nice steaks and I didn’t want to screw them up, and they turned out perfectly! (I seldom cook beef). Many Thanks!
– Deb
More Steak Recipes to Try
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Grilled Steak Tips
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Grilled Beef Tenderloin
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Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Watch How to Make It
Cast Iron Filet Mignon
Ingredients
- ½ cup salted butter, at room temperature
- 2 tablespoons chopped fresh chives
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh rosemary
- 1 clove garlic, minced or grated
- Kosher salt and freshly-ground black pepper
- 2 tablespoons vegetable oil
- 2-4 filet mignon steaks (about 6 ounces each and 1 ½ inches thick)
Instructions
- Preheat oven to 425°F. In a small bowl, combine butter, chives, parsley, rosemary and garlic. Set aside.
- Allow the steaks to sit on the counter and come to room temperature for about 20-30 minutes. Pat the meat dry with a paper towel; liberally season on both sides with salt and pepper.
- Heat the oil in a large cast iron skillet over medium-high heat until barely smoking. Sear the steaks for 3-4 minutes per side, then place the pan in the oven for about 3 more minutes, or until the steak reaches the desired temperature — about 125-130°F for rare (a cool red center), 135°F for medium-rare (a warm red center), or 145°F for medium (a warm pink center). Bigger, thicker steaks will require a little bit more time in the oven.
- Let the steaks rest for 5 minutes, then top with a dollop of the garlic herb butter and serve.
Notes
- Cook 2-4 steaks, depending on how many people you plan to serve. If you’re only cooking two steaks, you can cut the butter, garlic, and herbs in half. You won’t need as much as called for in the recipe.
- When cooking 4 steaks, use a large enough cast iron skillet that you can comfortably fit all 4 without crowding (or sear in batches).
- Don’t be shy with the kosher salt. You need enough to coat the meat on both sides. This helps the filet mignon develop a nice seared crust in the pan.
- Sear the steaks in vegetable oil (rather than butter or olive oil). The vegetable oil has a higher smoke point. You can add that great butter for flavor at the end!
- Check the temperature of your meat before you transfer the skillet to the oven. If the filet mignon is within about 5-10 degrees of your desired temperature, you may need even less than 3 minutes in the oven. If your steak isn’t done after 3 minutes, check every minute or so to avoid over-cooking.
Nutrition
This recipe was originally published in February, 2021. The photos were updated in July, 2024.
Thank you for the perfect instructions on how to cook filets in an iron skillet. We were gifted some nice steaks and I didn’t want to screw them up, and they turned out perfectly! (I seldom cook beef). Many Thanks!
Wonderful! Thanks, Deb!
This recipe worked incredibly well for me. Finally, the perfect medium-rare steak!
We’re so happy to hear this, Marie!
This recipe was !!
I will definitely make again.
I finished with a little blue cheese on the top as they were resting.
Thank you!
So glad to hear that, JoAnne! Thank you!
This recipe was one hundred percent!!!!
I will definitely make again.
I finished the steaks with some bluecheese.
Thank you!
Thank you!!! The blue cheese is a perfect finishing touch!
These cooking instuctions were perfect. Loved the idea of butter with seasonings. It really added to flavor. I had 4 pieces and two were not as thick. Took them out of oven after 3 minutes and they were perfect at 135 degrees. Put the other two pieces back in for one more minute and they came out perfect also. Thank you!
We’re so glad you enjoyed the recipe, Blake! Thank you for trying it out and taking the time to leave feedback.
I’ve only cooked steak a handful of times. Followed this recipe and could not believe a steak this delicious could come from my own kitchen!! Thank you!
Yay! That makes me so happy to hear, Sarah. Thank you!
Spot on with your times and temp!
Send me more recipes!
Thank you, Teresa! You can sign up for our emails at the very top or bottom of any page to have recipes delivered to your inbox.
Thanks for this recipe. I tried it last night, and my wife loved it!
We live north of Toronto, and its’ a little cold to barbecue outside. So, this “iron skillet” method worked great.
We’re so glad you enjoyed it, Stephen! Thank you for trying it out and taking the time to leave a review.
Perfection! My family was super impressed. Instructions were easy to follow and turned out exactly as expected. Thank you!
Served with steamed broccoli and garlic and herb butter mashed potatoes.
Thank you, Stacey! We’re so glad it turned out well for you. Sounds like a great dinner!
I very much appreciate how easy you made this!
We’re so glad! Thank you for trying it out.
It turned out excellent. I didn’t use rosemary as I’m very allergic to it and was very light on the parsley. I baked sweet potatoes and made steamed fresh organic spinach with salted garlic in butter. The meal is for someone specials birthday. Everyone will love it.
Thank you, CC. That sounds like a perfect meal!
Always delicious, every single time. My go to recipe for filet mignon.
Thank you, Dawn!
Comes out perfect every time! Restaurant quality.
Wonderful! Thank you so much, Alisa!
I’d like to know, which I could find anywhere in
your instructions, what type of oil and how much oil to use? It would be helpful for
First Timers?
Hi, Jim! No problem! You’ll find the full recipe at the bottom of the post, which includes specific measurements and instructions. It calls for 2 tablespoons of vegetable oil (but you can substitute with another neutral-flavored high-smoke point oil such as canola). Hope you enjoy the steaks!
Your recipe was so delicious! My husband is not a lover of beef, but he took one bite of the filet mignon and said, “OMG,” three times, and “This is delicious.” For me, a beef lover, it was out of this world. That searing and then that butter mixture on top was so tasty! We both wanted more. Thanks for a keeper recipe. We will use this one over and over.
Wonderful! Thank you so much for taking the time to leave me a note and let me know, Vicki. Really appreciate it!