Filet Mignon – Tips for Cooking the Perfect Steak


I know why cooking a steak at home seems so intimidating to many home cooks, we are afraid it will be over or under cooked. Below are some tips for getting a perfect medium rare steak every time. Like always, don’t throw out the leftovers, I’ve got a great beef and broccoli stir fry that rivals even the best Chinese take out.


Filet Minon – Tips for Searing the Perfect Steak

  • Author: Roni Proter
  • Prep Time: 15 minutes
  • Cook Time: 15
  • Total Time: 30
  • Yield: 4 1x


Units Scale
  • 41 1/2 inch thick filet minion steaks
  • 1/4 cup light olive oil
  • 1 stick unsalted butter
  • 2 garlic cloves
  • 1 large sprig fresh thyme or rosemary
  • half a head of garlic (or 6 garlic cloves, peeled)
  • generous kosher salt and freshly cracked pepper
  • spool of kitchen twine
  • 4 medium Russet potatoes
  • 1/4 cup extra virgin olive oil
  • kosher salt
  • 1 cup shredded sharp cheddar cheese
  • 1 cup sour cream
  • 1/2 cup chopped chives (can substitute scallions)
  • 2 cups broccoli stems


  1. Remove steaks from the refrigerator, wrap a piece of twine half way around the steak, horizontally and tie in a tight knot. This is the twine I use
  2. Leave at room temperature for 30 minutes while you prepare your potatoes.
  3. Wash potatoes well, fork thoroughly and microwave on high for five minutes.
  4. Turn on the oven to 350 degrees, drizzle the potatoes with olive oil and sprinkle with kosher salt and rub the potatoes to coat. Place in the oven and bake for 20 minutes or until the potato skins are crispy.
  5. Cut the broccoli into florets and place in a steamer basket filled with one inch of water.
  6. Place a medium cast iron skillet on high heat, you will know it’s hot enough when you see a little smoke or heat rise up from the pan. You can also put a couple drops of water in the pan, if it sizzles then the pan is hot enough.
  7. Generously season the steaks with salt and pepper on all sides
  8. Drizzle olive oil in the pan, then place the steaks in the cast iron. Do not crowd the pan, if the steaks touch they will not sear properly and too much meat in the pan will reduce the heat and result in steaming the steaks instead of searing. If necessary, do this in batches.
  9. Do not move the steaks for at least 2-3 minutes to create a brown golden sear, you will know it’s ready to flip when the meat easily pulls away from the pan. Flip and cook for another 1-2 minutes or until the meat is browned again on the other side. Using tongs, rotate the steaks on all sides to lightly sear it all around the steak.
  10. Transfer the steaks, in the cast iron skillet to the oven, with a thermometer probe in the center of one of the steaks. When the temperature reaches 120 degrees, immediately remove the steak and transfer to a baking dish or rack to cool slightly.
  11. Place the stick of butter in the cast iron skillet, set to medium low heat. Add the garlic and thyme and when the butter melts add the steaks back to the pan and gentle baste with the butter by tilting the pan to one side and spooning the hot butter over the steaks. Do this just for a minute, then place each of the steaks on the plate, along with the steamed broccoli and baked potato. Spoon remaining garlic butter evenly over all four steaks, allow to rest for another couple of minutes before serving.

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