Recipe: Steakhouse Quality-Steak

There’s no denying your favorite steakhouse consistently turns out perfectly cooked, superlative-inducing, delicious steaks. But it is possible to prepare an equally tender and flavorful steak at home. It’s all about the salt, butter, and heat. Just make sure you mind the smoke.

Makes 2 servings

Preparation time: 40 minutes

Cooking time: 15-20 minutes


  • 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


  1. Set the steaks out on the counter at least 30 minutes before you plan on cooking them to take the chill off.
  2. Preheat oven to 400 degrees.
  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.
  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.
  5. Remove the pan from 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 F for rare
    125 F for medium rare
    135 F for medium
  6. Remove the steaks from the skillet steaks 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. You may want to crack open a window and a door as well.
    **About 5 minutes in the oven typically makes steak perfectly medium rare, but this will vary based on the thickness of the steak, so it’s best to use a meat thermometer.