Description
This easy-to-follow recipe shows you how to cook a perfectly tender and juicy filet mignon steak in the oven using a cast iron skillet. Featuring simple seasoning and a quick sear before oven roasting, you’ll get a delicious steakhouse-quality meal at home in just 15 minutes.
Ingredients
Scale
Steak
- 2 filet mignon steaks, 6-8 oz each, about 1.5 inches thick
Seasoning & Oil
- 1-2 tablespoons avocado or olive oil
- Coarse ground salt, to taste
- Coarse ground black pepper, to taste
Instructions
- Bring to Room Temperature: Remove the steaks from the refrigerator 30-60 minutes prior to cooking to allow them to come to room temperature, which helps in even cooking.
- Heat Skillet: Place a cast iron skillet inside the oven and preheat the oven to 450°F (232°C). Allow the skillet to get hot along with the oven.
- Season Steaks: As the oven preheats, liberally season both sides of the filet mignon steaks with coarse ground salt and black pepper. Drizzle a few teaspoons of oil over each steak, rubbing it in to fully coat the surface.
- Sear Steaks: Once the oven reaches temperature, carefully remove the hot skillet and place it on medium-high heat on the stovetop. Add the prepared steaks to the dry skillet and sear undisturbed for 2 minutes to develop a crust. Flip the steaks and sear for an additional 2 minutes on the other side.
- Bake in Oven: Transfer the skillet with steaks back into the preheated oven. Bake for 3-4 minutes for rare (internal temp 120°F), 5-6 minutes for medium (130°F), or 7-8 minutes for medium-well (140-145°F) doneness.
- Rest then Serve: Remove the skillet from the oven and transfer the steaks to a plate. Tent loosely with aluminum foil and rest for 5-10 minutes before serving. Enjoy with garlic herb butter, caramelized onions, or sautéed mushrooms.
Notes
- Bringing steaks to room temperature ensures even cooking.
- Use a cast iron skillet for best searing and heat retention.
- Adjust oven times slightly based on steak thickness.
- Letting the steak rest locks in juices for a moist bite.
- Use a meat thermometer for perfect doneness.
