Cooking Filet Mignon Cast Iron

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Cooking Filet Mignon in a Cast Iron Pan is the easiest way. Pan seared filet mignon gets finished off in the oven for a great outer crust and juicy, tender inside. Top with herbs and butter for the ultimate steak dinner recipe.

two cooked filet mignon steaks topped with butter and thyme in pan

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Perfect Filet Mignon

When I was a young adult I was super intimidated by cooking steak at home. For years I always went to the steakhouse when I had a craving. Thankfully I eventually faced my fear and started cooking steak at home. And you know, once you start cooking steak at home you realize just how easy it is. It's so silly the things we think are beyond our skill level when all it takes is a little bit of practice and guidance.

This Filet Mignon cooked in a cast iron pan is basic. No frills or extras, just good seared filet butter and herbs. Sear on the stovetop then finish off in the oven.

steaks topped with butter cubes and fresh thyme

Ingredients Needed For Easy Filet Mignon (screenshot for grocery list)

Filet Mignon
Oil (mild, high cook-temp oil)
Kosher or Sea Salt
Unsalted Butter
Fresh Thyme or Rosemary

two butter herb topped filet mignon in cast iron pan

How To Cook Filet Mignon In A Cast Iron Pan

Allow steaks to sit at room temp for 30 minutes. Pat dry and salt generously.
Preheat oven to 400ºF
Heat oil in cast iron pan (or oven safe pan) over medium/high heat for 2-3 minutes.
Carefully place Filet Mignon into hot pan (watch out for oil splatter). Pan fry 2-3 minutes or until the first side down has a deep brown crust. Flip steaks then top with butter and herbs.
Turn off burner and transfer pan to preheated oven.
Cook in oven 2-6 minutes to desired doneness.

How To Get A Good Sear On Your Steak

Pat your steaks dry with a paper towel to remove any moisture.

Take your steaks out to sit at room temp 30-60 minutes before cooking.

Salt your steaks – generously.

Get that pan hot before adding the steaks.

How To Cook Your Steak To Preference

The most accurate way to cook your steak to preference is by using a meat thermometer to check the internal temp.

Rare: 125-130º F
Medium Rare: 135º F
For Medium: 140-145º F
Medium Well: 155º F
Well Done: 160-165º F

I personally like to live on the wild side with a little risk. So I don't use a thermometer I use the finger test. Here is a great detailed explanation of using the finger test for cooking steak: Easiest Way To Tell When Your Steak Is Done

What To Serve With Filet Mignon

Tuscan Shrimp Pasta – Herb Butter Skillet Corn – Strawberry Spinach Salad – Pressure Cooker Artichokes – Broiled Lobster Tail

butter topped steak with slice cut out served next to shrimp on white plate

Ingredients

2 Filet Mignon (approx 1" thick)
3 Tb Oil (mild, high cook-temp oil)
Pinch Kosher or Sea Salt
2 Tablespoons Unsalted Butter
Fresh Thyme or Rosemary

Instructions

Allow steaks to sit at room temp for 30 minutes. Pat dry and salt generously.
Preheat oven to 400ºF
Heat oil in cast iron pan (or oven safe pan) over medium/high heat for 2-3 minutes.
Carefully place Filet Mignon into hot pan (watch out for oil splatter). Pan fry 2-3 minutes or until the first side down has a deep brown crust. Flip steaks then top with butter and herbs.
Turn off burner and transfer pan to preheated oven.
Cook in oven 2-6 minutes to desired doneness.