Restaurant Steak
Ingredients
- 2 8 ounce filet mignon
- 3 teaspoons kosher salt
- 3 teaspoons freshly cracked black pepper
- 1 stick of butter 1/2 cup - 1/2 stick softened
- 1 Tablespoon olive oil
- 2 cloves garlic minced
- 1 Tablespoon parsley chopped
- 1 Tablespoon rosemary chopped
- Note: You may use any herbs you like. Thyme and lemon are a good combo too.
Instructions
- To make the compound butter: Take 1/2 stick softened butter and combine with garlic, parsley, rosemary and lemon zest. Place in plastic wrap, roll into a log and refrigerate.
- Season both sides of the steaks with salt and pepper.
- Preheat your oven to 400*.
- Get your pan really hot. Add remaining butter and oil. Sear steaks 2-3 minutes each side until a nice crust forms, while spooning melted butter in the pan over steaks. Once both sides have a nice crust, take the whole oven proof skillet and put it in the 400* oven for 6-8 minutes depending on the thickness of your steak.
- Cook to 135* internal temperature for medium rare. If you like a little less pink you may cook a few minutes longer or 140*.
- Add a pat of the compound butter during the last few minutes of the steak being in the oven. It will melt over your steak and adds another layer of flavoring.
Notes
If you want to save even a little bit more moola, you can choose a less expensive cut of steak, and cook in the oven for less time, because they will likely be thinner.
Tried this recipe?Let us know how it was!