Restaurant Steak

Have you ever regretted what you ordered at a restaurant? Sometimes when I head to one of my favorite restaurants, I think to myself, I should try something different tonight. Maybe there is something on the menu I will like even better than my standard and I will never know it, because I didn’t try. When I do try something new, most of the time, I wish I had stuck with my favorite. Not that the new dish wasn’t good, just not as good as my favorite.One thing I pretty much never regret, is ordering Filet Mignon. #redmeatisnothealthy #whocaresittastesgood. Valentine’s Day is coming, and I have told you we have a killer fun candle lit dinner as a family every year. We have different things for dinner, but the dessert is always Easy Chocolate Caramel Fondue. The last few years we have had Filet Mignon. I am a good cook, my filet mignon is good. I broil it a few minutes on each side, and it is tasty. But, not as good as a when I order it at a restaurant. When I saw this pin, I hoped this technique for cooking steak would make this the best Valentine’s Day dinner E-V-E-R! Besides, the way super funny, super cute Whit at Whit’s Amuse Bouche wrote about it had me totally convinced.I also wondered, what’s a bouche? It is amusing, yes? Only I google bouche and find the wikipedia entry for amuse-bouche and find out that in a restaurant it is the same thing as an hors d’oeuvre, but it is free of charge. You have to pay for hors d’oeuvres. I guess its a French thing. Back to the recipe. It says to use a cast iron skillet, and mine is buried in all our camping gear in our travel trailer. Would my fake All Clad skillet do the trick? I assumed I would need to add more butter so it wouldn’t stick. #butteraddsmorefat #itsforaholidaysoiwillgetoverit I was right. A little more butter did the trick, and when I added some broth to the leftover pan stuff it made an I am an amazing cook pan sauce. This takes 15 minutes to cook! That is all! I don’t order Filet Mignon often because it is way expensive. At home, it is way not as expensive, and I feel so good about my cheap, stingy, thrifty self. Hubby took one bite and said it was better than any steak he had ever had on the grill! Your family is going to love you a little extra when you make this for them this Valentine’s Day.

This steak Rocks (even though it is really tender, please don’t get confused here. This is just our way of saying we rate it as really, really good.)!

Restaurant Steak
  • 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.
  1. 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.
  2. Season both sides of the steaks with salt and pepper.
  3. Preheat your oven to 400*.
  4. 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.
  5. Cook to 135* internal temperature for medium rare. If you like a little less pink you may cook a few minutes longer or 140*.
  6. 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.
If you want to save even a little bit more moola, you can choose a less expensive cut of steak, and cook in the oven for less time, because they will likely be thinner.

 This would be great with Williams Sonoma Cheesy Potato Gratin Recipe, Lipton Onion Potatoes,  or Copy Cat Cracker Barrel Cheese and Hash Brown Recipe.Today we are happily linked with: Sweet Haute, What’s Cooking Love, A Glimpse Inside, Katherine’s Corner, Life with the Crust Cut Off, 52 Mantels, Glued To My Crafts, Live Laugh Rowe, Lamberts Lately, Living Well Spending Less



  1. Forgive my ignorance (and maybe I’m reading the recipe incorrectly), but what do you do with the butter log that you make in step 1? I think my family would enjoy this as a special treat; Valentine’s Day would be a perfect occasion! Thank you!

    • I think you are wonderful Jocelyn! You read right, I wrote wrong. I inadvertently omitted to add a pat of butter in the last few minutes in the oven. It melts over the steak and is fabulous. Thank you for keeping me on track. I went and made the changes to the recipe. Last night before bed my hubby said he couldn’t get over how good this steak was. He said it was better than any steak he ever had, and he has been to the best restaurants! Your family is going to love this and you! Enjoy your Valentine’s Day with your family. Our yearly dinner to celebrate is one of the highlights of the year for me and something we all look forward to.

    • Step 6 :)

  2. Thank you so much for helping to make the Thursday Favorite Things blog hop so much fun Hugs!

  3. I tried this recipe, too, but my family said they preferred the grilled. Maybe I should try it again…

    • This is especially good for those who like buttery, tender, flavorful meat. It might have something to do with what you are accustomed to. All I can say is, we are never going back to the grill for steak!

  4. cookingwithcurls says:

    I love filet mignon, and I love butter, so I am sure that I will love this meal. :)

  5. LOL, it definitely does look like it rocks! Looks so delicious!

  6. You have to get that crust on it…if you grill will match it! Love it! Thanks for sharing!

  7. I think herbed butter is the perfect accompaniment to steak. I’m going to try this next week!

  8. I definitely want to make this for Valentine’s Day this year! Do you use one half of the stick of butter to cook the steak in pan, and then refrigerate the other half with the herbs to pat on later? This is my first time making steak and I just want to make sure it comes out the right way! :)

    • You got it exactly right! It is going to taste amazing. I would say it is our new special occasion dinner, but we have been making it for no occasion at all because we like it so much:) Have a happy Valentine’s Day!

  9. Tonight is our anniversary and I’m going to try this! I bought steak thinking we’d grill them, but now we’re in the middle of an ice storm so I was like….now what?
    Very excited to try this!

    • Happy anniversary! Wow, what perfect timing. I hope this dinner will brighten things up during yet another winter storm!

      • The steaks were AMAZING! He said they were better than any steakhouse :)

        • You just made my day. Sounds like your hubby loved it as much as mine. Thank you so much for taking the time to come back and let me know how it went. But apparently you are also sharing your winter storm with me, and that I am not so excited about. Maybe I will console myself with some more of this steak!

  10. Just made this tonight. I am afraid of steak, but I trust Sherri. My hubby said it was better than steaks he has ordered from restaurants, and the teenage boy sang my praises (or the steak’s praises-whatever). Win!

    • I am so excited it worked for you! If it gets teenage boys singing praises (he may say they were for the steak, they were for you), then it really is a win.

  11. Steaks came out great. Even saved a few steps by buying land o lakes herb flavored butter squares. Less messy that way!

    • I am so glad it turned out well or, er medium rare! Great idea with the flavored butter. I like the taste of fresh herbs, but that sounds like it would be great in a pinch! It means so much that you came by to tell us you liked it. Readers like you make bloggers like me glad we blog!

  12. Amanda R. says:

    I have just statyed learning to cook steaks & hsve been using montreal seasoning. Do you think the herbed butter on top if the steak seasoning woyld be too much? I dont wsnt to overdo it, but i aldo want a yummy steak! Thanks! :)

    • I think it would still be delicious. The salt and pepper creates a salt crust, and I think Montreal Seasoning would perform similarly. Having used both, we prefer the salt and pepper.

      • Thank you for your kind reply! I’m going to try it tonight. :) Please excuse my earlier typos, I had a toddler crawling on me at the time! Lol

        • I hope you will come back and tell me how much you like it! I am confident you are going to make this more than once.

  13. When you say get the skillet really hot do you mean like medium-high hot? Just trying to gauge the level of actual hotness required. Haha! I’d really love to make this for the hubby. It looks fantastic!

    • Hi Melissa. You want the pan screamin’ hot! High heat. You are going to quickly sear both sides and it creates a salt crust that is amazingly delicious. Your hubby is going to love you more than ever if you make this for him. Can’t wait to hear from you after you make it. Best, Sherri

  14. Can you use a stainless steel skillet? Do you have to make any changes? I’m still trying new things and figuring out my stainless (just got them) and I’d hate to mess filet mignon up and it turn out bad

    • Sherri says:

      I have used stainless steel and it was fine. A cast iron skillet can hold heat better and get really hot for a good sear. But your stainless steel will still do a great job. Just remember to get it screamin’ hot! Enjoy your steak!

  15. If you enjoy your steak with a thin crispy crust but an even pink center you can bring your stove up as high as you can. My stove goes up to 550 degrees and i use this method for every steak i cook. Ruth Chris and other steak houses have stoves that go to 1000 + degrees

  16. Could you confirm the temperatures on the recipe are written in Farenheit? Thanks.

  17. How long do u refrigerate it for???

    • Hi, Natalie. It takes several hours to firm but you can use it soft, right away as well. I almost always keep some ready to go in the fridge, because it is great on everything! Fish, chicken, steak, and veggies. It is my go to finishing sauce. Enjoy your steak!

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