Cooking Filet Mignon in Cast Iron Pan
Cooking Filet Mignon in a Cast Iron Pan is the easiest way. Pan seared filet mignon gets finished off in the oven for a great outer crust and juicy, tender inside. Top with herbs and butter for the ultimate steak dinner recipe.
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Table of Contents
Perfect Filet Mignon
When I was a young adult I was super intimidated by cooking steak at home. For years I always went to the steakhouse when I had a craving. Thankfully I eventually faced my fear and started cooking steak at home. And you know, once you start cooking steak at home you realize just how easy it is. It’s so silly the things we think are beyond our skill level when all it takes is a little bit of practice and guidance.
This Filet Mignon cooked in a cast iron pan is basic. No frills or extras, just good seared filet butter and herbs. Sear on the stovetop then finish off in the oven. Cooking filet mignon in a cast iron pan is simple, elegant, and deeply satisfying. With the right technique, you’ll achieve a beautifully seared crust and a melt-in-your-mouth center, no steakhouse reservation required.
Why Use a Cast Iron Pan?
- Superior heat retention ensures a deep, even sear.
- High-heat tolerance allows you to create a flavorful crust.
- Natural non-stick properties (when seasoned properly) help prevent sticking.
Ingredients Needed For Easy Filet Mignon
- Filet Mignon
- Oil (mild, high cook-temp oil)
- Kosher or Sea Salt
- Unsalted Butter
- Fresh Thyme or Rosemary
How To Cook Filet Mignon In A Cast Iron Pan
- Allow steaks to sit at room temp for 30 minutes. Pat dry and salt generously.
- Preheat oven to 400ºF
- Heat oil in cast iron pan (or oven safe pan) over medium/high heat for 2-3 minutes.
- Carefully place Filet Mignon into hot pan (watch out for oil splatter). Pan fry 2-3 minutes or until the first side down has a deep brown crust. Flip steaks then top with butter and herbs.
- Turn off burner and transfer pan to preheated oven.
- Cook in oven 2-6 minutes to desired doneness.
How To Get A Good Sear On Your Steak
- Pat your steaks dry with a paper towel to remove any moisture.
- Take your steaks out to sit at room temp 30-60 minutes before cooking.
- Salt your steaks – generously.
- Get that pan hot before adding the steaks.
How To Cook Your Steak To Preference
The most accurate way to cook your steak to preference is by using a meat thermometer to check the internal temp.
- Rare: 125-130º F
- Medium Rare: 135º F
- For Medium: 140-145º F
- Medium Well: 155º F
- Well Done: 160-165º F
I personally like to live on the wild side with a little risk. So I don’t use a thermometer I use the finger test. Here is a great detailed explanation of using the finger test for cooking steak: Easiest Way To Tell When Your Steak Is Done
Tips for Success
- Always start with high-quality beef.
- Don’t skip preheating your cast iron pan.
- Use a thermometer for precision.
- Let the steak rest before slicing.
- Slice against the grain for maximum tenderness.
What To Serve With Filet Mignon:
- Fondant Potatoes
- Broiled Lobster Tails
- Pressure Cooked Artickokes
- Garlic Butter Noodles
- Blue Cheese Wedge Salad
- Strawberry Spinach Salad
- Creamy Cheddar Mashed Potatoes
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Cooking Filet Mignon in Cast Iron Pan
Equipment
Ingredients
- 2 Filet Mignon approx 1″ thick
- 3 Tb Oil mild, high cook-temp oil
- Pinch Kosher or Sea Salt
- 2 Tablespoons Unsalted Butter
- Fresh Thyme or Rosemary
Instructions
- Allow steaks to sit at room temp for 30 minutes. Pat dry and salt generously.
- Preheat oven to 400ºF
- Heat oil in cast iron pan (or oven safe pan) over medium/high heat for 2-3 minutes.
- Carefully place Filet Mignon into hot pan (watch out for oil splatter). Pan fry 2-3 minutes or until the first side down has a deep brown crust. Flip steaks then top with butter and herbs.
- Turn off burner and transfer pan to preheated oven.
- Cook in oven 2-6 minutes to desired doneness.
Notes
Medium Rare: 135º F
For Medium: 140-145º F
Medium Well: 155º F
Well Done: 160-165º F
Nutrition
Ideally, 1½ to 2 inches thick. Thicker cuts develop a better crust without overcooking the interior.
Pat the steak dry before cooking.
Use a very hot pan.
Avoid moving the steak during searing.
Don’t overcrowd the pan.
Yes. Butter adds richness, but you can use oil only. Alternatively, try ghee for a higher smoke point.
Use the finger test:
Soft and squishy = rare
Slight resistance = medium-rare
Firm with bounce = medium
However, a thermometer provides the most reliable results.
Resting allows the juices to redistribute throughout the meat, keeping it tender and juicy when sliced.
Welcome!
Nicole Harris is the recipe creator behind WonkyWonderful, sharing fast, budget-friendly meals for busy families. Since 2012 she’s been developing 30-minute dinners, kid-approved favorites, and holiday dishes with flair - all with real ingredients and no fuss. She grew up stretching simple pantry staples into something delicious, and that shows up in every recipe: easy, affordable, and full of flavor. Read more...
Followed this recipe to the letter and it was awesome, our steak was like butter, could have cut it with a spoon !!!!