- 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
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!