Steakhouse Quality Steak


  • 2 filet mignons (about 8 ounces each)
  • 2 tablespoons vegetable oil
  • 1 tablespoon Kosher salt
  • 1 tablespoon freshly ground black pepper
  • 2 tablespoons unsalted butter, divided

Cooking Instructions

Step 1: Set the steaks out on the counter for at least 30 minutes before you plan on cooking them to take the chill off.

Step 2: Preheat the oven to 400 degrees F.

Step 3: Pat the steaks dry and then brush each steak with the oil.  Mix the salt and pepper on a plate, then roll each steak in the salt and pepper mixture, liberally covering all sides.

Step 4: Heat a well-seasoned cast iron skillet over high heat (yes, all the way up – this is key!).  Once the skillet is very hot, add the steaks to the pan.  Sear them evenly on all sides, getting a nice brown crust all over*.  It should take about 2 minutes per side to get a good sear.

Step 5: Remove the pan from the heat, place a pat of butter on top of each steak, and then transfer the skillet to the oven.  Cook the steaks until internal temperature reaches your preferred doneness**:

  • 120 degrees F for rare
  • 125 degrees F for medium rare
  • 135 degrees F for medium

Step 6: Remove the steaks from the skillet and cover tightly with aluminum foil.  Allow to rest at room temperature for 10 minutes before serving.

*Searing a steak over high heat is most likely going to create enough smoke in your home to set off your fire alarm.  Make sure to do this in a well-ventilated area, and turn on the fan above your stove.  I usually crack open a window or door, too.

**I find about 5 minutes in the oven makes my steak perfectly medium rare.  This does vary based on the thickness of the steak, so it’s best to use a meat thermometer.

Enjoy your steakhouse quality steak from Snark & Pepper!