1-Diving into this filet mignon recipe feels like unlocking a secret to steak success, and I’m excited to walk you through it. First things first, take the steaks out of the fridge 30-60 minutes ahead to let them reach room temperature this step is crucial for that tender, juicy result we all want. Season them generously with salt and pepper to enhance their natural flavors right from the start.

2-Next, crank up your oven to 360°F and get a cast-iron skillet scorching hot over high heat for about 3-5 minutes. This ensures a great sear that locks in the juices. Add that tablespoon of neutral cooking oil to the skillet and sear the steaks without touching them for 2-3 minutes per side, creating a beautiful brown crust adjust to 1-2 minutes if your cuts are smaller.

3-Finishing in the Oven and Resting: Once seared, pull the skillet off the heat and toss in the 2 tablespoons of unsalted butter, 5 cloves of garlic, and 4 sprigs of fresh rosemary. Baste the steaks with this melted goodness to infuse extra flavor. Pop the whole skillet into the oven and bake for 2-8 minutes, depending on how you like your steak: about 2 minutes for rare, 3-4 for medium-rare, 5 for medium, 6-7 for medium-well, and 8 for well-done.

4-Don’t forget to use a meat thermometer inserted through the side for accuracy it’s a game-changer for getting it just right. After cooking, let the steaks rest on a plate, loosely covered with foil, for 5-10 minutes. This allows the juices to settle, making every bite perfect. Finally, slice against the grain for the best texture and spoon over that flavorful butter and garlic from the pan.