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

Description

Elevate your steak night with this restaurant-quality filet mignon recipe topped with irresistible cilantro steak butter. Perfectly seared, oven-finished, and served with creamy, garlicky cilantro goodness, this dish is a luxurious but simple main course that’s bound to impress!

Ingredients

Units Scale

For the Cilantro Steak Butter

1/4 cup unsalted butter, room temperature (1/2 stick)
2 cloves garlic, minced
2 tablespoons chopped fresh cilantro

For the Steaks

2 (8-ounce) filet mignon steaks
4 teaspoons kosher salt
4 teaspoons ground black pepper
1/4 cup unsalted butter (1/2 stick)
1 tablespoon olive oil

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Instructions

Prepare the Cilantro Steak Butter
In a mixing bowl, combine the softened unsalted butter with minced garlic and chopped fresh cilantro until thoroughly mixed. Place the butter mixture on a sheet of plastic wrap, roll it into a log shape, and refrigerate until firm and ready to use.
Season the Steaks
Generously season both sides of each filet mignon with kosher salt and ground black pepper. Use approximately 1 teaspoon of seasoning per side for perfect flavor.
Sear the Steaks
Heat a large skillet (preferably cast iron) to a very high temperature. Add the remaining ¼ cup of unsalted butter and olive oil to the pan. Once heated, sear the steaks for about 2-3 minutes per side, or until a golden-brown crust forms. While cooking, occasionally spoon the butter and oil mixture over the steaks for extra richness.
Finish in the Oven
Transfer the seared steaks to a preheated oven at 400°F. Cook for an additional 6-8 minutes for medium-rare (internal temperature of 135°F), or adjust based on desired doneness. Check the temperature using a meat thermometer.
Top with Cilantro Butter
Once cooked to your liking, remove the steaks from the oven and let them rest for 2 minutes. Add a slice of the chilled cilantro steak butter to each steak while they are still hot, allowing the butter to melt and enhance the flavor.

Notes

Steak Temperature Guide
Rare: 125°F
Medium-Rare: 135°F
Medium: 145°F
Medium-Well: 155°F
Well-Done: 160°F
For best results, use room-temperature steak for even cooking. Ensure your skillet is extremely hot before searing to achieve a golden crust.
Let the steak rest for 5 minutes after removing it from the oven to ensure juices are evenly distributed.

Nutrition

Serving Size: 1 serving
Calories: 650
Sugar: 0g
Sodium: 1500mg
Fat: 45
Saturated Fat: 20g
Unsaturated Fat: 25
Trans Fat: 0g
Carbohydrates: 2g
Fiber: 0g
Protein: 54
Cholesterol: 180