I’ve made my steak the same way since I started cooking. I haven’t changed a thing because it’s absolute perfection, and I’m a “don’t fix what’s not broken” kind of chef. I have tried multiple other ways, but I always come back to this recipe. It’s simply the best steak there ever was!
2 servings
2 (6 to 8 ounce, 1 1/2 inch thick) filet mignons *good quality meat is important, know where your steaks come from
1 tablespoon room temperature butter
Kosher salt and freshly cracked pepper
2 tablespoons truffle butter, or regular
Preheat your oven to 500 degrees and place a cast iron pan inside for about 30 minutes. Take filets out of the fridge and let sit at room temperature, also for those 30 minutes. Take the cast iron pan out of the oven using thick oven mitts and place over the highest heat on your stovetop for 5 minutes. Leave the oven on. While the pan is getting hotter, prep your steaks. Slather butter over all sides of the steak, like you would a piece of bread. Sprinkle heavily with kosher salt and pepper, they should be coated (if using salted butter, use a little less but still heavy). Place filets on the hot cast iron pan for 30 seconds. Flip and cook the other side for 30 seconds. Transfer the pan back into the oven. Cook the steak for 2 minutes on one side, then open the oven and flip the steak. Cook on the other side for another 2 minutes. Take the pan out of the oven and spoon truffle or regular butter over to top. Let rest for at least 10 minutes. Transfer to a plate and serve.
*These cook times are for medium-rare. Add time for a more cooked steak, lose time for rare.