Filet Mignon

Three ingredients. That’s all you need for a filet mignon with a gorgeous, buttery crust: the steak, butter, and olive oil. No marinades, no rubs, no fuss. When you’re working with a cut this good, simplicity is the whole point.

The butter-and-oil combination is strategic. Olive oil raises the smoke point so the butter doesn’t burn at the high heat you need for a proper sear, while the butter adds richness and helps that golden crust form. Get the pan genuinely hot before the steaks go in. You should hear an aggressive sizzle the moment they hit the surface. No sizzle means the pan is too cool, and you’ll end up steaming instead of searing.

Four to five minutes per side gives you a medium-rare to medium result on a 1 to 1½ inch steak. An instant-read thermometer takes the guesswork out: pull at 130°F (54°C) for medium-rare, 140°F (60°C) for medium.

Pro Tips

• Let the steaks sit at room temperature for 30 minutes before cooking. A cold center means the outside overcooks before the middle warms up.
• Season generously with salt and pepper right before searing. Salt draws out moisture if it sits too long.
• Rest the steaks on a warm platter for 5 minutes after cooking. Cutting in immediately lets all the juices run out onto the plate.
• A cast iron skillet holds heat better than stainless steel and gives a more even sear.

Variations

• Top with a compound butter (herb butter, blue cheese butter, or garlic butter) while the steak rests.
• Serve alongside caramelized onions or a quick pan sauce made by deglazing the skillet with red wine.
• Wrap each filet in bacon before cooking for extra richness and a smoky edge.