How do I know when my steak is done without cutting into it?

The most reliable method is using an instant-read thermometer. For medium-rare, aim for 135°F. The steak will continue cooking slightly during rest time. If you don't have a thermometer, try the finger test – press the center of the steak and compare its firmness to the fleshy part of your hand below your thumb when touching different fingers (thumb to index finger resembles rare, middle finger for medium-rare, etc.).

Can I make this recipe without an oven-safe pan?

Absolutely! Sear your steaks in any heavy-bottomed pan, then transfer them to a preheated baking sheet to finish in the oven. You'll miss a bit of the flavor from continuing to cook in the same pan but will still get excellent results.

Is it worth spending extra on filet mignon?

For this recipe, yes. Filet mignon's tender texture and subtle flavor perfectly showcase the cilantro butter. However, if budget is a concern, a good quality ribeye or New York strip will also work beautifully – just adjust cooking times as these cuts may be thicker or thinner than filet.

Can I prepare the compound butter with dried herbs instead of fresh?

Fresh herbs are strongly recommended for this recipe as they provide brighter flavor and better texture. If you must use dried cilantro, use only 2 teaspoons (as dried herbs are more concentrated) and rehydrate it in a teaspoon of water before incorporating into the butter.

Restaurant Steak Recipe with Cilantro Steak Butter Recipe

Name: Restaurant Steak Recipe with Cilantro Steak Butter Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: American
Ingredients: ¼ cup unsalted butter, room temperature (½ stick); 2 cloves garlic, minced; 2 tablespoons chopped fresh cilantro; 2 (8-ounce) filet mignon steaks; 4 teaspoons kosher salt; 4 teaspoons ground black pepper; ¼ cup unsalted butter (½ stick); 1 tablespoon olive oil

This sensational Restaurant Steak with Cilantro Steak Butter transforms an ordinary dinner into a luxury steakhouse experience right in your own kitchen. The combination of perfectly seared filet mignon topped with a rich, herbaceous cilantro butter creates a dish that’s both impressive and surprisingly easy to prepare. This recipe delivers restaurant-quality results with minimal ingredients and straightforward techniques – ideal for special occasions or when you simply deserve to treat yourself to something extraordinary.

Why You’ll Love This Recipe

Steakhouse Quality at Home: Experience the taste and texture of a high-end restaurant steak without the hefty price tag of dining out.
Simple Elegance: Despite its gourmet results, this recipe uses straightforward techniques that even novice cooks can master.
Impressive Yet Effortless: Perfect for date nights or entertaining guests when you want to wow without spending hours in the kitchen.
Flavor Explosion: The compound butter melts into the hot steak, creating a luscious sauce that elevates the meat’s natural flavors to new heights.

Ingredients You’ll Need

Filet Mignon: The star of the show – tender, buttery, and worth every penny. The clean flavor profile makes it perfect for showcasing our cilantro butter.
Kosher Salt & Black Pepper: The only seasonings you need for great steak. The coarse texture of kosher salt creates a beautiful crust.
Unsalted Butter: Used both for cooking and for the compound butter, providing richness and allowing you to control the salt level.
Olive Oil: Combined with butter for searing, it helps achieve the perfect crust while preventing the butter from burning.
Fresh Garlic: Adds aromatic depth to the compound butter without overpowering the steak.
Fresh Cilantro: Brings a bright, herbaceous quality that cuts through the richness of the steak and butter.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Flavor Twists

Herb Variations: Substitute the cilantro with rosemary and thyme for a classic French approach.
Blue Cheese Butter: Add crumbled blue cheese to the compound butter for a steakhouse classic.
Spicy Option: Mix in some chipotle powder or diced jalapeño for a kick of heat.

Different Cuts

Ribeye: More marbled and intensely beefy, perfect if you prefer a richer steak.
New York Strip: Firmer texture with great beef flavor, excellent alternative to filet.
Top Sirloin: More economical but still delicious when properly prepared.

How to Make Restaurant Steak with Cilantro Steak Butter

Step 1: Prepare the Compound Butter

Combine the room temperature butter, minced garlic, and chopped cilantro in a small bowl. Mix thoroughly until well incorporated. Spoon the mixture onto a piece of plastic wrap, roll into a log shape, and twist the ends to secure. Refrigerate until firm, at least 30 minutes.

Step 2: Prepare the Steaks

Remove the steaks from the refrigerator about 30 minutes before cooking to come to room temperature. Season each filet generously with salt and pepper on both sides, pressing the seasonings into the meat.

Step 3: Sear the Steaks

Preheat your oven to 400°F. Heat a skillet (preferably cast iron) over high heat until very hot. Add the butter and olive oil to the pan. Once the butter has melted and begins to foam, carefully add the steaks. Sear for 2-3 minutes on each side until a deep brown crust forms.

Step 4: Butter Bath

While searing, tilt the pan slightly and use a spoon to continuously baste the steaks with the hot butter-oil mixture. This helps cook the steak evenly and adds tremendous flavor.

Step 5: Finish in the Oven

Transfer the seared steaks to a baking sheet and place in the preheated oven. Cook for 6-8 minutes for medium-rare (internal temperature of 135°F), or adjust timing for your preferred doneness.

Step 6: Rest and Serve

Remove the steaks from the oven and let them rest for 5 minutes. Slice the chilled cilantro butter and place a generous pat on top of each hot steak. Serve immediately as the butter melts into the meat.

Pro Tips for Making the Recipe

Room Temperature Steaks: Always start with steaks at room temperature for more even cooking.
Pat Dry: Before seasoning, pat the steaks dry with paper towels to ensure a perfect sear.
Screaming Hot Pan: The key to a restaurant-quality crust is an extremely hot pan before the steaks go in.
Let It Rest: Don’t skip the resting period after cooking – this allows juices to redistribute throughout the meat.
Butter Temperature: Make sure your butter is truly room temperature when making the compound butter for smooth mixing.
Don’t Overcrowd: Cook steaks one at a time if your pan isn’t large enough to accommodate both with plenty of space between them.

How to Serve

Perfect Pairings

Serve this luxurious steak with simple sides that complement without competing:

Creamy mashed potatoes or a baked potato
Roasted asparagus or green beans
A simple green salad with vinaigrette

Wine Suggestions

Cabernet Sauvignon: The classic steak pairing with rich tannins
Malbec: Fruit-forward with enough body to stand up to the rich meat
Syrah/Shiraz: Offers peppery notes that enhance the seasoning

Presentation

For restaurant-style presentation, place the steak in the center of a warmed plate, with the melting butter visible on top. Arrange sides artfully around the steak, and consider a small garnish of fresh cilantro.

Make Ahead and Storage

Make Ahead

The cilantro butter can be made up to a week in advance and stored in the refrigerator. You can also freeze the compound butter for up to 3 months – slice before freezing for convenient portions.

Storing Leftovers

While steak is best enjoyed fresh, leftover steak can be stored in an airtight container in the refrigerator for up to 3 days. Store any unused compound butter separately, tightly wrapped.

Reheating

To reheat without overcooking, warm leftover steak in a 275°F oven until it reaches about 110°F internally (about 15-20 minutes), then quickly sear in a hot pan to crisp the exterior. Add fresh compound butter when serving.

FAQs

How do I know when my steak is done without cutting into it?

The most reliable method is using an instant-read thermometer. For medium-rare, aim for 135°F. The steak will continue cooking slightly during rest time. If you don’t have a thermometer, try the finger test – press the center of the steak and compare its firmness to the fleshy part of your hand below your thumb when touching different fingers (thumb to index finger resembles rare, middle finger for medium-rare, etc.).
Can I make this recipe without an oven-safe pan?

Absolutely! Sear your steaks in any heavy-bottomed pan, then transfer them to a preheated baking sheet to finish in the oven. You’ll miss a bit of the flavor from continuing to cook in the same pan but will still get excellent results.
Is it worth spending extra on filet mignon?

For this recipe, yes. Filet mignon’s tender texture and subtle flavor perfectly showcase the cilantro butter. However, if budget is a concern, a good quality ribeye or New York strip will also work beautifully – just adjust cooking times as these cuts may be thicker or thinner than filet.
Can I prepare the compound butter with dried herbs instead of fresh?

Fresh herbs are strongly recommended for this recipe as they provide brighter flavor and better texture. If you must use dried cilantro, use only 2 teaspoons (as dried herbs are more concentrated) and rehydrate it in a teaspoon of water before incorporating into the butter.

Final Thoughts

This Restaurant Steak with Cilantro Steak Butter recipe brings true steakhouse luxury into your home kitchen. The combination of perfectly cooked filet mignon and the aromatic, melting herb butter creates a meal that feels special but doesn’t require professional culinary skills. Give yourself permission to splurge on good quality ingredients – the simplicity of this dish means each component truly shines. Whether for a romantic dinner, celebration, or simply because you deserve something extraordinary, this recipe delivers restaurant-worthy results every time.