I am not really too much of a steak eater. I usually prefer more chicken to steak but after I saw this pin I had to give it a try and see if I could actually make a restaurant style steak. When I go out to eat I sometimes like to order a steak but I am very picky about my steak, it has to be very tender and without a lot of fat on my steak.
If my steak comes with a lot of fat on it, I just get grossed out and turned off. Then think to myself why didn’t I just stick to a chicken or pasts dish. 🙂 So I hope that you enjoy this steak as much as I did.
Restaurant Style Steak
Credit: Made From Pinterest
- 2 (8) ounce filet mignon
- 3 teaspoons kosher salt
- 3 teaspoons freshly cracked black pepper
- 1 stick of butter (1/2 cup) – ½ stick softened
- 1 Tablespoon olive oil
- 2 cloves garlic, minced
- 1 Tablespoon parsley chopped
- 1 Tablespoon rosemary chopped
- Note: You may use any herbs you like. Thyme and lemon are a good combo, too.
- To make the compound butter: Take ½ stick softened butter and combine with garlic, parsley, rosemary and lemon zest. Place in plastic wrap, roll into a log and refrigerate.
- Season both sides of the steaks with salt and pepper.
- Preheat your oven to 400*.
- Get your pan really hot. Add remaining butter and oil. Sear steaks 2-3 minutes each side until a nice crust forms, while spooning melted butter in the pan over steaks. Once both sides have a nice crust, take the whole oven proof skillet and put it in the 400* oven for 6-8 minutes depending on the thickness of your steak.
- Cook to 135* internal temperature for medium rare. If you like a little less pink you may cook a few minutes longer or 140*.
- Add a pat of the compound butter during the last few minutes of the steak being in the oven. It will melt over your steak and adds another layer of flavoring.