Classic Steak House Rubbed Filet Mignon
Transform your home kitchen into a high-end steakhouse with this Classic Steak House Rubbed Filet Mignon recipe. Featuring tender, juicy 6-ounce filet mignon steaks, this dish is elevated with a robust dry rub made from kosher salt, paprika, garlic powder, onion powder, and a touch of dried thyme. The steaks are expertly pan-seared in a cast-iron skillet to achieve a perfect golden crust, then basted with melting butter, fresh rosemary, and whole garlic cloves for added depth of flavor. Finished in the oven for precise doneness, this hearty yet refined dish is ideal for special occasions or an indulgent dinner at home. Serve with your favorite sides to complete this restaurant-quality meal. Perfect for lovers of gourmet steak recipes, this quick and easy guide guarantees a melt-in-your-mouth experience every time.
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Recipe Information
Ingredients
- 4 6-oz steaks filet mignon steaks
- 1 tablespoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 0.5 teaspoon dried thyme
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 whole cloves garlic cloves
- 2 sprigs fresh rosemary sprigs
Instructions
Remove the filet mignon steaks from the refrigerator and let them come to room temperature for about 30 minutes before cooking. This ensures even cooking.
In a small bowl, combine kosher salt, black pepper, paprika, garlic powder, onion powder, and dried thyme to create the seasoning rub.
Pat the steaks dry with a paper towel and generously rub both sides with the seasoning mix. Press the rub into the meat to ensure it adheres.
Preheat your oven to 400°F (200°C).
Heat a cast-iron skillet over medium-high heat. Add the olive oil and allow it to shimmer before placing the steaks in the pan.
Sear the steaks for 2-3 minutes on each side to create a golden brown crust.
Add unsalted butter, garlic cloves, and rosemary sprigs to the skillet. Baste the steaks with the melted butter using a spoon for 1-2 minutes.
Transfer the skillet with the steaks to the preheated oven. Roast for 4-6 minutes for medium-rare, or adjust based on your preferred doneness.
Remove the skillet from the oven and transfer the steaks to a cutting board. Tent them loosely with aluminum foil and let rest for 5-7 minutes to allow juices to redistribute.
Serve the filet mignon immediately, garnished with the roasted garlic and rosemary, alongside your favorite sides.
Nutrition Facts
Calories |
1980 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 116.5 g | 149% | |
| Saturated Fat | 42.5 g | 212% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 662 mg | 221% | |
| Sodium | 2222 mg | 97% | |
| Total Carbohydrate | 9.6 g | 3% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 0.3 g | ||
| Protein | 210.1 g | 420% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 93 mg | 7% | |
| Iron | 21.8 mg | 121% | |
| Potassium | 2807 mg | 60% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
