Skip the pricey steakhouse and learn how to cook filet mignon in a cast iron skillet. A quick sear on the stovetop plus a few minutes in the oven gives you a perfect crust on the outside and a tender, juicy center. A dollop of garlic herb butter on top makes it extra special.
Love cooking with cast iron? Try this Cast Iron Steak for an easy weeknight dinner, these crispy Pan-Fried Pork Chops, or browse more Cast Iron Recipes for inspiration.
Table of Contents
Before You Get Started
A few things that make or break this recipe:
- Bring your steaks to room temperature. Let them sit on the counter for 20 to 30 minutes before cooking. Cold steaks straight from the fridge won’t cook evenly, and you’ll end up with an overcooked exterior before the center reaches temperature.
- Pat the meat completely dry. Use paper towels to remove any moisture from the surface. Wet steaks won’t sear properly. You need a dry surface to get that beautiful golden-brown crust.
- Use a meat thermometer. Filet mignon is an expensive cut, and guessing isn’t worth the risk. A quick-read thermometer is the only reliable way to hit your target doneness without cutting into the steak.
How to Make Cast Iron Filet Mignon
This recipe combines a stovetop sear with an oven finish for the best of both worlds: a nicely crusted exterior and a perfectly pink center. The whole process takes about 15 minutes of active cooking, and the garlic herb butter melts right into the warm steak for added richness.
Step 1: Make the Garlic Herb Butter
In a small bowl, combine softened butter with fresh chives, parsley, rosemary, and minced garlic. You can do this while the steaks come to room temperature, or make it ahead and refrigerate until needed.
This compound butter is what gives the steak that steakhouse finish. It melts into the meat as it rests, adding flavor and keeping everything juicy.
⇢ If you’re only cooking two steaks, you can cut the butter and herbs in half. You won’t need as much as the full recipe makes.
Step 2: Prep Your Steaks
While the oven preheats to 425°F, let the steaks sit at room temperature for 20 to 30 minutes. Pat them dry with paper towels, then season liberally on both sides with kosher salt and freshly ground black pepper.
⇢ Don’t be shy with the salt here. You need enough to coat the meat on all sides. This helps develop that golden seared crust in the hot pan.
Step 3: Sear in Cast Iron
Heat vegetable oil in a large cast iron skillet over medium-high heat until the oil is shimmering and just starting to smoke.
Carefully place the steaks in the pan. You should hear an immediate, satisfying sizzle.
Sear for 3 to 4 minutes per side without moving the steaks. Let the pan do the work. Resist the urge to flip too early. You want a deep golden-brown crust before turning.
⇢ Why vegetable oil? It has a higher smoke point than butter or olive oil, so it won’t burn at the high heat needed for a good sear. Save the butter for the finishing touch.
⇢ If cooking 4 steaks: Make sure your skillet is large enough to fit them without crowding. If they’re too close together, they’ll steam instead of sear. Work in batches if needed.
Step 4: Finish in the Oven
Transfer the skillet directly to the preheated 425°F oven. Cook for about 3 more minutes, or until the steaks reach your desired internal temperature.
The steaks will continue to rise about 5 degrees while resting, so pull them just before they hit your final target. Here’s a quick guide:
- Rare (cool red center): Pull at 120°F to 125°F; rests to 125°F to 130°F
- Medium-rare (warm red center): Pull at 130°F; rests to 135°F
- Medium (warm pink center): Pull at 140°F; rests to 145°F
⇢ Check the temperature before you transfer to the oven. If your steaks are already within 5 to 10 degrees of your target after searing, you may need less than 3 minutes in the oven. Thicker steaks will need a bit more time. Check every minute or so to avoid overcooking.
Step 5: Rest and Serve
Let the steaks rest for at least 5 minutes before serving. This allows the juices to redistribute throughout the meat so they don’t run out when you cut into it.
Top each steak with a generous dollop of the garlic herb butter. It will melt right into the warm meat. Serve immediately.
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
What to Serve with Filet Mignon
This is a special-occasion steak, so pair it with sides that match the moment. Classic steakhouse pairings work best:
- Garlic mashed potatoes
- Twice-baked potatoes
- Roasted gold potatoes
- Oven-roasted asparagus
- Creamed spinach
- Brussels sprouts with bacon
- Green beans with bacon
For a fresh contrast, a crisp wedge salad rounds out the meal nicely.
Frequently Asked Questions
Do I need to bring steak to room temperature first?
Yes. Letting the steaks sit at room temperature for 20 to 30 minutes before cooking helps them cook more evenly. A cold steak straight from the fridge will overcook on the outside before the center reaches temperature.
What oil is best for searing steak?
Use a neutral oil with a high smoke point, like vegetable oil or canola oil. Avoid butter or olive oil for the initial sear because they’ll burn at the high heat needed to get a good crust. Add butter at the end as a finishing touch instead.
How long do you cook filet mignon in a cast iron skillet?
For a 1 ½-inch thick steak, sear for 3 to 4 minutes per side on the stovetop, then finish in a 425°F oven for about 3 minutes for medium-rare. Thicker steaks will need a little more oven time.
Always use a meat thermometer to check doneness rather than relying on time alone.
Should I finish filet mignon in the oven?
The oven finish is optional, but it gives you more control and helps avoid a smoky kitchen. Searing on the stovetop creates the crust, while finishing in the oven gently brings the center up to temperature without charring the outside.
Why is my filet mignon tough?
Filet mignon is naturally tender, so toughness usually means it was overcooked. Use a meat thermometer to pull the steak at the right temperature, and let it rest for 5 minutes before cutting. Skipping the rest causes the juices to run out, leaving the meat dry.
More Steak Recipes
Looking for more ways to cook steak at home? Try one of these:
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
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
Equipment
- large cast iron skillet
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 to 30 minutes. Pat the meat dry with a paper towel, then liberally season on both sides with salt and pepper.
- Heat the oil in a large cast iron skillet over medium-high heat until shimmering and barely smoking. Sear the steaks for 3 to 4 minutes per side without moving them.
- Transfer the skillet to the preheated oven for about 3 more minutes, or until the steak reaches your desired internal temperature: 125°F to 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). Thicker steaks will require a bit more time in the oven.
- Let the steaks rest for 5 minutes, then top each with a generous dollop of the garlic herb butter and serve.
Notes
- Bring steaks to room temperature for 20 to 30 minutes before cooking. Cold steaks won’t cook evenly.
- Pat steaks completely dry with paper towels before seasoning. Moisture prevents a good sear.
- Use a meat thermometer to check doneness. Pull steaks a few degrees before your target temperature, as they’ll continue cooking while resting.
- Don’t be shy with the salt. You need enough to coat the meat on both sides for a nice seared crust.
- Use vegetable oil for searing (not butter or olive oil). It has a higher smoke point and won’t burn at high heat.
- Check temperature before the oven. If the steaks are within 5 to 10 degrees of your target after searing, you may need less than 3 minutes in the oven.
- When cooking 4 steaks, make sure your skillet is large enough to fit them without crowding. Sear in batches if needed.
- If cooking only 2 steaks, you can cut the butter and herbs in half.
- Resting is essential. Let steaks rest for at least 5 minutes so the juices redistribute. Cutting too soon causes the juices to run out.
- No cast iron? You can use any oven-safe heavy-bottomed skillet, though cast iron gives the best sear due to its heat retention.
Nutrition
Originally published in February, 2021, this post was updated in February, 2026.
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!
Great directions. Great results. Thx
Thank you; I’m so glad that the steaks were a success!
Great recipe directions AND the results to prove the method works. It was restaurant quality steak in my kitchen, and I used to think that wasn’t possible. Thank you, Blair!
We’re so happy to hear this, Emma! Thank you for trying it out and taking the time to leave a review.