Recipe: ‘Steakhouse’ Steaks

September 2022

Recipe adapted from one by Food Network’s Ina Garten.


  • 2 (8-ounce) filet mignons
  • 2 tablespoons peanut or vegetable oil
  • 1 tablespoon kosher salt
  • 1 tablespoon freshly ground black pepper
  • 2 tablespoons unsalted butter, divided


Set the steaks out on the counter at least 30 minutes before you plan on cooking them to take the chill off. Heat the oven to 400º F. Pat the steaks dry and then brush each steak with the oil. Mix the salt and pepper on a plate, then roll each steak in the salt-and-pepper mixture, liberally coating all sides.

Heat a well-seasoned cast-iron skillet over high heat — as high as your stove will go. Open your window and turn on your fan, this is a smoky process. Once the skillet is very hot, add the steaks to the pan. Sear them evenly on all sides, getting a nice brown crust all over. It should take about 2 minutes per side to get a good sear.

Remove the pan from heat, place a pat of butter on top of each steak, and then transfer the skillet to the oven. Bake the steaks until their internal temperature reaches your preferred doneness — 120º F for rare, 125º F for medium-rare and 135º F for medium.

Remove the steaks from the skillet and cover them tightly with aluminum foil. Allow them to rest at room temperature for 10 minutes before serving.