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Perfect Filet Mignon on Grill and Skillet

Achieve restaurant-quality filet mignon at home with this easy-to-follow guide for grilling and pan-searing. A tender, juicy steak with a beautifully seared crust and rich, buttery flavor.
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Prep Time 10 minutes
Cook Time 12 minutes
Rest Time 8 minutes
Total Time 30 minutes
Course Main Course
Cuisine American, French
Servings 2 Servings
Calories 500 kcal

Equipment

  • Cast iron skillet (for stovetop method)
  • Grill (for outdoor cooking)
  • Tongs
  • Meat thermometer
  • Aluminum foil
  • Small bowl (for butter mixture)

Ingredients
  

For the Steak

  • 2 6-8 oz filet mignon steaks, about 1.5 inches thick
  • 1 tbsp olive oil
  • 1 tsp kosher salt
  • 1/2 tsp freshly ground black pepper
  • 1 tbsp unsalted butter
  • 2 garlic cloves smashed
  • 2 sprigs fresh rosemary or thyme

Optional Enhancements

  • 1/2 tsp smoked paprika for a hint of smokiness
  • 1 tsp Dijon mustard for a subtle tang
  • 1 tbsp blue cheese crumbles for extra richness

Instructions
 

Step 1: Prepare the Steak

  • Pat the filet mignon dry with paper towels. Rub with olive oil, then season generously with salt and pepper.
  • Tip: Bringing the steak to room temperature (about 30 minutes) ensures even cooking.

Step 2: Cooking on a Skillet

  • Heat a cast iron skillet over medium-high heat until very hot. Add the steaks and sear for 3-4 minutes per side until a golden-brown crust forms. Reduce heat, add butter, garlic, and herbs, and baste for 1-2 minutes.
  • Tip: Use a spoon to continuously baste the steaks with melted butter for extra flavor.

Step 3: Cooking on a Grill

  • Preheat the grill to high heat (450°F). Place the steaks directly over the heat and sear for 3-4 minutes per side. Move to indirect heat, close the lid, and cook to desired doneness.
  • Tip: Rotate the steak 90 degrees halfway through cooking for perfect grill marks.

Step 4: Check for Doneness

  • Use a meat thermometer to check the internal temperature:
  • Rare: 120°F
  • Medium-Rare: 130°F
  • Medium: 140°F

Step 5: Rest and Serve

  • Transfer the steaks to a plate and loosely cover with foil. Let rest for 5-10 minutes before slicing.
  • Tip: Resting helps the juices redistribute, keeping the steak juicy and flavorful.

Notes

Café de Paris Butter Variation: Top the steak with a dollop of Café de Paris butter for a gourmet touch. Prepare in advance and store in the fridge for easy use.
Serving Suggestions: Pair with red wine, mashed potatoes, or grilled asparagus.
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