Filets How to Do Filets or Other Steaks in the Oven
Master the art of cooking steak with this foolproof recipe for "Filets or Other Steaks in the Oven." Combining the perfect stovetop sear with gentle oven roasting, this method ensures a restaurant-quality crust and juicy, tender center every time. Featuring simple yet bold seasonings like kosher salt, freshly ground black pepper, and garlic powder, the steaks are finished with an aromatic herb butter made with fresh rosemary and thyme for an elevated flavor profile. Ideal for filet mignon or your steak of choice, this recipe is perfect for when you want to impress without the grill. With just a cast-iron skillet and 25 minutes from start to finish, you'll savor perfectly cooked steak that pairs beautifully with roasted vegetables, creamy mashed potatoes, or crisp salad greens.
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Recipe Information
Ingredients
- 2 pieces (6-8 oz each) filet mignon or steak
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 0.5 teaspoon garlic powder
- 2 tablespoons unsalted butter
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
Instructions
Preheat your oven to 400°F (200°C).
Remove the filets or steaks from the refrigerator at least 30 minutes before cooking so they come to room temperature. This ensures even cooking.
Pat the steaks dry with paper towels to remove excess moisture, ensuring a good sear. Rub both sides with olive oil.
Season the steaks generously with kosher salt, freshly ground black pepper, and garlic powder on all sides.
Heat a cast-iron skillet over medium-high heat until it is very hot. Test the heat by flicking a small drop of water onto the pan; it should sizzle and evaporate immediately.
Add 1 tablespoon of unsalted butter to the skillet and let it melt completely. Swirl it around to coat the bottom of the pan.
Carefully place the steaks into the hot skillet. Sear each side for about 1-2 minutes until a golden-brown crust forms. Use tongs to hold the edges of the steak against the pan for an additional 15-20 seconds to render the fat if necessary.
Turn off the stovetop heat. Place the skillet with the steaks into the preheated oven.
Cook the steaks in the oven for about 5-7 minutes for medium-rare, or until they reach your desired level of doneness. Use an instant-read thermometer to check the internal temperature (125°F for medium-rare, 135°F for medium, etc.).
Remove the skillet from the oven carefully using oven mitts. Add the remaining tablespoon of butter to the skillet along with the rosemary and thyme sprigs.
Tilt the skillet slightly and use a spoon to baste the steaks with the melted butter and herbs for 1-2 minutes. This enhances flavor and adds moisture.
Transfer the steaks to a cutting board or plate. Tent them loosely with aluminum foil and let them rest for 5-10 minutes to allow the juices to redistribute.
Serve the steaks hot with your favorite sides, such as roasted vegetables, mashed potatoes, or a fresh salad. Enjoy your perfectly cooked steak!
Nutrition Facts
Calories |
595 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.5 g | 74% | |
| Saturated Fat | 20.4 g | 102% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 109 mg | 36% | |
| Sodium | 633 mg | 28% | |
| Total Carbohydrate | 3.5 g | 1% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 0.1 g | ||
| Protein | 18.1 g | 36% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 34 mg | 3% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 280 mg | 6% | |
*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.
