PREP TIME	REST TIME	COOK TIME	TOTAL TIME
5 mins	45 mins to 24 h	10 mins	1 to 24 hours

A pan-seared filet mignon, basted with butter, garlic, and fresh herbs for better flavor, is one of the best ways to prepare this cut of meat. My recipe doesn’t just give you the basics; it also provides insider tips to ensure it turns out perfectly every time. Learn how to do it all in a cast-iron skillet—no oven needed.

Table of Contents

The Ingredients You’ll Need

Filet mignon (ideally around 2 inches/5 cm thick)
1 tablespoon high-smoke point oil (I recommend avocado oil)
1 teaspoon kosher salt
1 teaspoon ground pepper
½ stick of unsalted butter (About 56.7 grams)
2-3 garlic cloves
2 thyme or rosemary springs

The Tools You’ll Need

Cast Iron Skillet
Tongs
Instant Read Thermometer

How to Pan Sear Filet Mignon

Here is a detailed, step-by-step guide with explanations and photos on how to pan-sear filet mignon on a stove.

Note: For this recipe, I used a 2-inch (5cm) thick filet mignon. To get that ideal combo of a nice crust and a rare or medium-rare center, aim for a filet mignon that’s 2 inches (5cm) thick. If you go with a thinner, like 1-inch (2.5 cm) thick filet mignon, you won’t get a good crust while keeping it rare or medium-rare. On the other hand, if you use a 3-inch (7.6 cm) thick filet, you’ll likely end up with a burned crust and an undercooked center.

*Ingredients: Black pepper, garlic, salt, butter, avocado oil, rosemary, and filet mignon*

Step 1: Prepare the Filet Mignon

First, remove the filet mignon from the refrigerator and pat dry thoroughly with a paper towel. Once the filet mignon is dry, it’s time to salt it. The timing of the salting depends on when you plan to sear the filet mignon.

Option 1: Remove the filet mignon from the refrigerator, season it generously on all sides with salt, and let it rest on a wire rack for at least 45-60 minutes. After that, you’re ready for the next step.
Option 2 (Highly Recommended): Salt the filet mignon on all sides and place it on a wire rack in the refrigerator for 24 hours. The next day, remove the filet mignon and let it sit at room temperature for about 30 minutes before cooking. You’ll notice that the filet mignon surface is drier after 24 hours of salting, which is ideal for pan-searing.

Note: A dry filet mignon surface will give you a better sear. Don’t start cooking the steak within 5 to 45 minutes after salting. Salt draws moisture to the steak’s surface, especially in the first 5-15 minutes after salting, so searing during that time won’t give you good results. But don’t worry; wait at least 45 minutes, and the steak will reabsorb the moisture, additionally making the steak even tastier. That’s why letting the filet mignon rest in the fridge for a day after salting is a good idea. By the next day, the surface will be completely dry, and the filet mignon will taste much better thanks to the dry brining with salt.

filet mignon, 5 minutes after salting — *Filet mignon, 5 minutes after salting*

Step 2: Preheat the Cast-Iron Skillet

Place the cast-iron skillet on high heat for 2-3 minutes. Add a tablespoon of refined avocado oil and wait another minute. By then, the skillet should be about 400-500°F (204-260°C). While the pan is heating, season your filet mignon with finely ground pepper on all sides.

Note: Be careful when you put the filet mignon in the hot pan; it will be extremely hot. Make sure you use oil with a high smoke point. Refined avocado oil is perfect because it has a smoke point of just over 500°F (260°C). If you’re in a rush at the store, it’s easy to accidentally grab unrefined avocado oil, which isn’t suitable for this recipe since it has a smoke point of only 350-375°F (176-190°C). So, please double-check the label.

*Filet mignon seasoned with ground black pepper*

Cast iron skillet heated to 472.2°F. — *Cast iron skillet heated to 472.2°F (244.5°C).*

Step 3: Place the Filet Mignon in the Skillet

Carefully place the filet mignon in the skillet and gently press it down to make good contact with the pan. Flip the filet mignon every 30 seconds until its internal temperature reaches about 90°F (32°C). Then, lower the heat to medium-low and move on to the next step.

Note: An instant-read thermometer is your best friend to monitor the filet mignon internal temperature. In my experience, the filet mignon reached 90°F (32°C) in 4-5 minutes. But remember, that’s just an estimate. Cooking times can change based on a bunch of factors. Always rely on the thermometer for accuracy rather than the estimated cooking times you find online.

Step 4: Baste the Filet Mignon with Butter

Add butter, rosemary, thyme, and a few crushed garlic cloves to the pan. While the butter melts, sear the sides of the filet mignon for about 30 seconds on each side. Once done, move the filet mignon to the top edge of the pan, letting the butter, herbs, and garlic collect at the bottom.

Tilt the pan and use a spoon to baste the filet mignon with the melted butter for about 30 seconds on each side. If basting isn’t your thing, you can gather the butter in one spot and flip the steak every 30 seconds. Either way, you’ll get almost the same delicious results.

While cooking, monitor the filet mignon internal temperature. Remove the filet mignon from the pan when it’s 20-25°F (11-14°C) below your target temperature. For low medium-rare doneness (130-135°F/54-57°C), take the filet mignon out of the pan when it reaches 110°F (43°C). Due to carryover cooking, the temperature will rise by 20-25°F (11-14°C) as the steak rests for about 7 minutes.

Note: Add butter, garlic, and herbs to the pan when the filet mignon steak reaches an internal temperature of 90°F (32°C), no earlier. Butter has a lower smoke point, around 300°F (149°C), so if you add it too early, you risk burning it. Many folks mess this up, which messes up the steak’s flavor.

*Filet mignon, seared in a cast iron skillet with butter, rosemary, and garlic.*

*Baste the filet mignon with the melted butter*

Step 5: Let the Pan-Seared Filet Mignon Rest

Don’t cut into the filet mignon immediately after removing it from the pan. Let it rest for 6-7 minutes. This allows the meat to relax and the internal temperature to reach the perfect doneness. If you cut into it too soon, the filet mignon will be undercooked. Trust me, those extra few minutes make a big difference. See my full guide on How Long to Rest Steak After Cooking to learn more.

After those 6-7 minutes, slice the filet mignon however you like and serve it with the leftover butter, seared garlic, and herbs.

*Internal Filet Mignon Temperature 121°F (49°C)*.