If ever there was a steak dinner that could turn your home kitchen into a fine dining retreat, it’s the Cast Iron Garlic Butter Filet Mignon. Imagine a thick, juicy filet, seared until gloriously golden, then lavished with bubbling garlic and rosemary butter—each bite impossibly tender and rich. Paired with classic sides and a savory au jus, this restaurant-worthy showstopper is surprisingly easy to master, and it’s sure to become your go-to wow-worthy meal for special nights (or any night you want to treat yourself!).

Cast Iron Garlic Butter Filet Mignon Recipe - Recipe Image

Ingredients You’ll Need

The ingredient list for Cast Iron Garlic Butter Filet Mignon is refreshingly simple—everything has a purpose, and each element builds those craveable layers of flavor and texture. From the choice of steak to the herbs in the butter, every bite shines when you let quality ingredients work their magic.

Filet mignon steaks: Choose two steaks, about 6–8 ounces each; filet is prized for its tenderness and luxurious mouthfeel.
Olive oil: Just a couple tablespoons help achieve that perfect sizzling sear in your cast iron skillet.
Unsalted butter: Three tablespoons make a rich basting sauce that infuses the steak with flavor as it finishes cooking.
Garlic cloves: Four smashed cloves release their bold aroma and infuse the butter, giving the dish incredible depth.
Fresh rosemary (or thyme): Two sprigs add fresh, herbal perfume—rosemary is classic, but thyme is lovely, too.
Kosher salt: A half teaspoon seasons the steak deeply, helping to form that craveable crust.
Black pepper: Ground fresh, it adds a touch of warmth and balances the steak’s richness.
Steamed/roasted asparagus (optional): Bright, crisp asparagus is the perfect green for rounding out your plate.
Baked potato with sour cream and chives (optional): Classic, comforting, and perfect for soaking up all those juices.
Au jus or red wine reduction (optional): A little sauce takes everything over the top—use your favorite steak sauce or a simple pan au jus.

How to Make Cast Iron Garlic Butter Filet Mignon

Step 1: Prepare the Steaks

Start by patting your filet mignon steaks bone-dry with paper towels—this is what helps you get that irresistible, gorgeously browned crust. Sprinkle generously on all sides with kosher salt and freshly ground black pepper. Seasoning well at the start makes all the difference, giving you that classic steakhouse flavor.

Step 2: Sear the Steaks

Heat up your cast iron skillet over medium-high until it’s hot and shimmering—a little drop of water should sizzle instantly. Drizzle in the olive oil, then lay in your filets. Press gently so they make full contact with the hot surface. Let them cook undisturbed for 2 to 3 minutes per side; this builds that deeply savory golden crust without overcooking the center.

Step 3: Baste with Garlic Butter

Once they’re beautifully seared, lower your heat to medium. Add the butter, smashed garlic cloves, and rosemary sprigs to the skillet. As the butter melts and foams, tilt the pan and begin spooning the garlicky, herby butter right over the steaks. This basting step is where the magic happens: the butter coats the meat and the garlic and rosemary infuse every bite with luscious savory flavor. Keep basting for 1 to 2 minutes until you can’t wait any longer—the aroma is pure heaven!

Step 4: Check Doneness

Have your meat thermometer ready, because Cast Iron Garlic Butter Filet Mignon is best enjoyed at just the right internal temperature. For medium-rare, pull your steaks at about 130 degrees Fahrenheit (54 degrees Celsius); for medium, aim for 140 degrees Fahrenheit (60 degrees Celsius). They’ll continue to rise a few degrees as they rest, so don’t worry if they seem a touch under—they’ll be perfect once sliced.

Step 5: Rest and Serve

Transfer your steak masterpieces onto a plate and tent them loosely with foil. This short rest (just five minutes!) allows all the gorgeous juices to settle back into the meat, meaning each bite stays tender and delicious. Now, serve up with your favorite sides—think roasted asparagus, a fluffy baked potato, and a drizzle of au jus. Steakhouse vibes, right at your kitchen table!

How to Serve Cast Iron Garlic Butter Filet Mignon

Garnishes

A final flourish goes a long way! After plating your Cast Iron Garlic Butter Filet Mignon, spoon any extra garlic butter and roasted garlic cloves from the pan over the top for sparkle and shine. A sprinkling of flaky sea salt, a few fresh rosemary needles, or even a delicate sprinkle of chives brings both beauty and bright flavor to each steak.

Side Dishes

This steak dinner truly sings when surrounded by classic sides. Crisp-tender roasted asparagus is a natural match, adding color and crunch. A pillowy baked potato topped with a dollop of sour cream and snipped chives brings comfort and balance. And don’t forget a little au jus or a splash of red wine reduction for dipping—just like your favorite steakhouse experience.

Creative Ways to Present

If you want to put a personal spin on your Cast Iron Garlic Butter Filet Mignon, try slicing the steaks and fanning them out on a wooden board with small bowls of herbed butter, mustard, and pickled onions. Or, serve atop a bed of wilted spinach and mushrooms for a rustic, elegant touch. Let your imagination—and cravings—guide you!

Make Ahead and Storage

Storing Leftovers

If you happen to have leftover Cast Iron Garlic Butter Filet Mignon, wrap your steaks tightly in foil or place them in an airtight container before refrigerating. They’ll stay flavorful and tender for up to three days—perfect for a next-day luxury lunch or quick steak salad dinner.

Freezing

To save your masterpiece for later, allow steaks to cool completely, then wrap each piece tightly in plastic wrap followed by aluminum foil. Pop them in the freezer for up to two months. For best results, freeze without sides; you can always prepare fresh asparagus or potatoes later.

Reheating

Gently bring leftover Cast Iron Garlic Butter Filet Mignon back to life by reheating in a low oven (about 275 degrees Fahrenheit) just until warmed through. You can brush with a little melted butter before reheating to keep things moist and flavorful—avoid microwaving, as it can turn this tender cut tough.

FAQs

What makes filet mignon a great choice for this recipe?

Filet mignon is renowned for its unmatched tenderness and buttery texture, making it the ideal cut for this simple, high-heat cooking method. Its mild flavor provides the perfect canvas for rich garlic butter and fragrant herbs to shine.

Can I use another pan if I don’t have cast iron?

While a cast iron skillet is unbeatable for heat retention and creating that legendary sear, a heavy-bottomed stainless steel skillet can also get the job done. Just be sure to get it nice and hot before adding your steaks!

How can I tell when the steak is done if I don’t have a thermometer?

If you don’t have a meat thermometer, use the finger test: gently press the steak—if it feels soft with a little resistance, it’s medium-rare. The firmer it feels, the more well-done it is. With practice, you’ll get a feel for doneness just by touch!

Should I use fresh herbs or dried?

Fresh rosemary or thyme really make all the difference here, infusing the butter with their vivid, aromatic flavors. Dried herbs don’t impart the same aroma or pop, so fresh is the way to go for the best Cast Iron Garlic Butter Filet Mignon.

Can I add a splash of wine or finish with a pan sauce?

Absolutely—a splash of red wine (or beef broth) deglazed in the pan after searing makes an instant sauce that elevates the entire experience. Just reduce for a minute and pour over your steaks alongside the butter for extra decadence.

Final Thoughts

If you’re craving a steak dinner that’s truly special without a hint of fuss, you’ll fall in love with Cast Iron Garlic Butter Filet Mignon. Whether it’s date night, a celebratory meal, or simply a treat-yourself evening, this recipe promises a burst of flavor and a hint of luxury in every bite. Give it a try—you might just make every night feel like a special occasion!