We love cast iron filet mignon and they are high on our list of must-eat steaks.
Thicker steaks like filet can be tough to get the temperature right. I mean when I worked as a chef many years ago, we could always tell by touching the steaks with our tools but if you don’t cook thicker steaks on a regular basis, this can be tough.
This method for cooking filet produces a moist and super flavorful filet steak. We aim for medium-rare but if you want it a little more done, then let it stay in the oven for an extra minute or two.
Filet mignon is normally thicker than a new york strip and if you have ribeye steaks you should check out our cooking method easy cast iron ribeye steaks
I like to salt and pepper one side then, place the steaks into the cast iron pan and while cooking I will season the other side.
- 2 2" Thick Filet Mignon Steaks
- 1/2 Tbsp Salt
- 1/2 Tbsp Course Black Pepper
- 1/4 Stick Butter
This is more of a cooking technique that we use to get our thicker steaks to the right temperature.
Preheat your oven to 450 degrees
We like to use cast iron to seal in the juices and keep the steaks super moist.
Heat a cast-iron pan on high until the pan starts to smoke. You want a very hot pan so the outsides of the steaks will caramelize locking in all the goodness.
We coat our steaks with a generous amount of salt and pepper. I normally salt and pepper one side, then I place the steaks season side down, into the pan.
As soon as the steaks hit the hot pan you'll hear the sizzle as the outside starts to caramelize. Leave the steaks in one place, don't move them around.
Let the steaks cook for 3 minutes per side.
Put the steaks into the oven for 7 minutes. We like to put small cubes of butter on top of the steaks when they still have 60 seconds in the oven.
When you take the steaks out make sure to remove them from the pan so they do not overcook. Let the steaks rest for 10 minutes before cutting.