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GET IT NOWIf you’ve been here a hot minute, you know I love steak and filet mignon is my all-time favorite. I have my go-to way to cook it with a stovetop-to-oven method, but after I made a pan seared steak recently for those of you asking for a stovetop-only option, I had to give it a go with my favorite cut. This pan seared filet mignon is very similar, but I’ve got timing for different thicknesses. And I gave it an upgrade with an optional, yummy sauce. So, when you don’t want to use your oven, grab a skillet and make this cast iron filet mignon with me!
Why You Need My Pan Seared Filet Mignon Recipe
- No oven required – I love being able to give you a stovetop-only option. Whether you’ve got another dish in the oven or it’s too hot to use it, now you can cook filet mignon in a pan without it!
- Fast, restaurant-quality steak – Melt-in-your-mouth tenderness? Check. Buttery, crispy crust? Check. You’ll feel like you’re at a steakhouse, all in under 15 minutes.
- Timing for different thicknesses – I tested this pan seared filet mignon half a dozen times to get it just right, with both thick and thin pieces. My convenient time and temperature chart will help you make it perfectly.
- Perfect for special occasions – I love serving steak for date night, but it’s just as impressive for dinner parties or holidays when you want to wow your guests with minimal effort.
Ingredients & Substitutions
Here I explain the best ingredients for my cast iron filet mignon recipe, what each one does, and substitution options. For measurements, see the recipe card.
- Filet Mignon – These are steaks cut from the beef tenderloin. I usually only cook thinner steaks on the stove (like my stovetop steak or skirt steak), but I’m happy to say, you can pan sear filet mignon of any thickness using the method I’ve developed here.
- Olive Oil – Or avocado oil.
- Unsalted Butter – I love this brand. Add it during the last few minutes of cooking your filet mignon on the stove for a rich, buttery finish.
- Sea Salt & Black Pepper – I always use 1 teaspoon of salt and 1/4 to 1/2 teaspoon of pepper per pound of steak. Feel free to use my Montreal steak seasoning instead if you want to get fancy.
- Blue Cheese Sauce (optional) – Just use my quick blue cheese sauce recipe if you want to serve this over your steak.
How To Pan Sear Filet Mignon
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Season the steaks. Pat them dry with paper towels, then sprinkle salt and pepper on both sides. Let them come to room temperature on the counter.
- Cook on medium-high for that golden crust. Heat the olive oil in a cast iron skillet over medium-high heat, until hot enough to swirl easily. Add the steaks and sear, flipping every 30 seconds, until a dark crust forms on both sides.
- Lower heat to finish cooking. Turn the heat down to medium low. Continue cooking and flipping every 30 seconds, until done to your liking (see my chart below!).
- Make the sauce while your steaks rest. Transfer them to a cutting board, tent with foil, and let them rest to let the juices settle. You can whip up my quick blue cheese sauce while you wait!
- Enjoy! Slice the pan seared filet mignon against the grain to serve. Spoon the sauce over it, or just add an extra tablespoon of butter. (Note: I placed the steak back into the pan for the photo below after it cooled, but I don’t recommend leaving it in the pan while it’s still hot.)
How Long To Cook Filet Mignon On The Stove?
To cook filet mignon in a cast iron skillet, start with medium-high heat for 4-5 minutes (flipping every 30 seconds) to get that golden crust, then lower the heat to finish cooking without burning. This last part can vary by thickness and how done you like it, and you might not even need it for thinner steaks.
I highly recommend using a meat thermometer for best results (I love this instant-read thermometer). Check on your pan seared filet mignon every 1-2 minutes after reducing the heat, and use my time and temp chart below to get the doneness you want:
| Desired Doneness | Sear At Medium-High | Finish At Medium-Low | Internal Temperature* |
|---|---|---|---|
| Rare | 4-5 minutes | 1.5-inch steaks: 4-6 minutes 1-inch steaks: 2-3 minutes 3/4-inch steaks: 0 minutes | 120 degrees F |
| Medium-Rare | 4-5 minutes | 1.5-inch steaks: 5-7 minutes 1-inch steaks: 4-5 minutes 3/4-inch steaks: 0 minutes | 130 degrees F |
| Medium | 4-5 minutes | 1.5-inch steaks: 6-8 minutes 1-inch steaks: 5-6 minutes 3/4-inch steaks: 1 minute | 140 degrees F |
| Medium-Well | 4-5 minutes | 1.5-inch steaks: 8-10 minutes 1-inch steaks: 6-8 minutes 3/4-inch steaks: 2 minutes | 150 degrees F |
| Well-Done | 4-5 minutes | 1.5-inch steaks: 9-11 minutes 1-inch steaks: 8-10 minutes 3/4-inch steaks: 3 minutes | 160 degrees F |
Note: The internal temperatures above are when you’d remove the steak from the pan. It will rise another 5 degrees while resting.
My Recipe Tips
- Bringing the steaks to room temperature is critical. I always recommend this for steak to help it cook evenly, but for this method in particular it makes a huge difference.
- Have your butter near the stove. Cast iron filet mignon cooks fast, so you want it ready to add in the last minute of cooking.
- Flipping often helps the steaks cook faster and more evenly. I first used this method for my ribeye steaks, and now do it anytime I’m using a stovetop-only method. It’s not necessary when you’ll transfer a steak to the oven to finish, but when you’re pan searing filet mignon completely on the stovetop, this will give you more evenly cooked results.
- Don’t squeeze the meat when flipping. This makes the juices run out! Just flip gently with tongs or a turner.
- Do you have to use cast iron? No, but I highly recommend it. Nonstick skillets don’t heat up enough to get a nice sear. I used this 10-inch skillet this time because my steaks were on the smaller side, but a 12-inch skillet is best if yours are large.
- Want extra flavor? Add a few whole, peeled garlic cloves and hearty fresh herbs (like rosemary or thyme) to the skillet alongside the steak. They will get too dark to be edible, but will infuse the oil and butter in the pan with their flavors, transferring to your steak.
- There’s a right way to rest and slice. Rest your steaks on a cutting board, not in the skillet, and slice against the grain (opposite the direction of the muscle fibers) to make the steak more tender.
- Want to make it even more fancy? Check out my bacon wrapped filet mignon recipe, which still involves a pan sear but also has bacon, garlic, and herbs to take it over the top.
Serving Ideas
Let’s turn your Now that your pan seared filet mignon into a steakhouse meal! Here are some of my favorite classic sides with it — I’ve focused on oven-free options for you:
- Vegetables – You can whip up my sauteed asparagus, sauteed mushrooms, sauteed green beans, or creamed spinach quickly in the same skillet after you pan fry filet mignon. Just wipe it down well to avoid any brown bits.
- Potatoes – For quick options without turning on the oven, try my air fryer potatoes or Instant Pot baked potatoes. For a lighter option, I love cauliflower mash.
- Salads – Make my classic Caesar salad (without the chicken), or whip up my avocado Caprese salad for a fancier option.
Pan Seared Filet Mignon
You'll love my juicy, tender pan seared filet mignon in a cast iron skillet. This restaurant-quality meal cooks on the stove — no oven step!
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Instructions
Tap on the times in the instructions to start a kitchen timer.
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Pat the steaks dry with paper towels. Season both sides with salt and pepper. Let the steak sit at room temperature for 30 minutes, which will help with even cooking.
-
Heat the olive oil in a large cast iron skillet over medium-high heat for 2-3 minutes, until very hot. The oil should slide around the pan easily when tilted. Have the butter ready next to the stove before you add the steaks.
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Arrange the filet mignon steaks in the skillet in a single layer. Cook the steaks for 4-5 minutes, flipping every 30 seconds but not moving around in between, until they have a dark crust on all sides.
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Turn the heat down to medium low and continue cooking and flipping every 30 seconds, until done to your liking.
For 1.5-inch-thick steaks: Add 4-6 minutes for rare, 5-7 minutes for medium rare, 6-8 minutes for medium, 8-10 minutes for medium well, or 9-11 minutes for well done.
For 1 inch steaks: Add 2-3 minutes for rare, 4-5 minutes for medium rare, 5-6 minutes for medium, 6-8 minutes for medium well, or 8-10 minutes for well done.
For 1/2 to 3/4 inch steaks: Skip this step for rare or medium rare, or add 1 minute for medium, 2 minutes for medium well, or 3 minutes for well done.
Add the butter to the pan in the last 1 minute of cooking (about 5-10 degrees away from your target temp) and flip the steaks at least once to finish cooking in the butter.
The final internal temperature should be 120 degrees F (49 degrees C) for rare, 130 degrees F (54 degrees C) for medium rare, 140 degrees F (60 degrees C) for medium, 150 degrees F (66 degrees C) for medium well, or 160 degrees (71 degrees C) for well done (internal temperature will rise an additional 5 degrees when resting in step 5).
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Remove the steaks from the pan right away to prevent overcooking. Tent with aluminum foil for 10 minutes to rest. If you’d like to make the optional sauce, get my blue cheese sauce recipe here.
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Drizzle the steak with blue cheese sauce, if using, or otherwise a pat of butter is nice, too. Slice against the grain to eat.
LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!
Maya’s Recipe Notes
Serving size: 1 filet mignon
- Tips: My recipe tips above will help you make your steak perfectly every time! Don’t miss them. I’ve also got a variation there for incorporating garlic and herbs if you like.
- Store: Keep leftovers in an airtight container in the refrigerator for up to 3-4 days. They’re yummy in my steak salad!
- Reheat: My favorite reheating method is actually my air fryer for 1-2 minutes, but you can also warm in a skillet with a little butter, or wrap in foil and warm in a 250-degree-F oven (no baking dish will reduce the chance of overcooking!).
- Freeze: Let’s be real, pan seared filet mignon is best fresh! But if you need to freeze it, you can for up to 3 months.
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Pan Seared Filet Mignon
Gratitude Moment
We just got back from a trip to New York City. If you’ve been there, you know steakhouses are everywhere. But to be honest, I have a hard time paying for a pan seared filet mignon at a restaurant because I can make it at home for a fraction of the price! You might feel the same way after you make this recipe. 😉
Are there other restaurant foods you’d like to learn to make at home? Let me know in the comments below! I love recipe requests.
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