How long do you sear filet mignon in cast iron before the oven?

One to two minutes per side over high heat, plus a quick roll onto the edges. You're building a crust, not cooking the inside — the 500°F oven does that part. For a 1.5-inch filet, follow the sear with about 4 to 5 minutes in the oven for a medium-rare pull.

What temperature should I pull filet mignon for medium rare?

Pull at 120 to 125°F. After a 5 to 10 minute rest, carryover brings it to a final 130 to 135°F, which is a true medium rare. Use an instant-read thermometer in the side of the steak toward the center, and use the calculator above to match your thickness.

Can I make cast iron filet mignon without a grill?

Yes — that's the whole point of this method. The crust comes from the cast iron skillet and the even cook comes from the oven, so you never need an outdoor grill. It's an ideal cook for a condo, an apartment, or a beach rental without a grill on the deck.

Should I baste filet mignon with butter?

You can, and it adds a nutty, aromatic richness, but it's optional. If you baste, add the butter, garlic, and herbs at the end of the sear so the butter doesn't burn at high heat. For the cleanest, darkest crust, sear in oil only and let a finishing pat of compound butter carry the butter flavor instead.

Cast Iron Filet Mignon (Seared + 500°F Oven, Medium Rare)

Name: Cast Iron Filet Mignon (Seared + 500°F Oven, Medium Rare)
Prep time: 10 min
Cook time: 12 min
Total time: 30 min
Ingredients: For the steaks:; 2 center-cut filet mignon steaks, about 1.5 inches thick (6–8 oz each); 1 teaspoon kosher salt; 1/2 teaspoon freshly cracked black pepper; 1 tablespoon avocado oil or grapeseed oil; For the baste (optional):; 2 tablespoons unsalted butter; 2 garlic cloves, smashed; 2 sprigs fresh thyme or rosemary; To finish:; Flaky finishing sea salt (Florida Pure Sea Salt Pure Flaked); 2 tablespoons compound butter (Cow's Rule Bleu Cheese & Chive, Au Poivre, or Garlic & Herb)

Description

The steakhouse method made simple at home — center-cut filet mignon seared in a screaming-hot cast iron skillet, then finished in a 500°F oven to a perfect medium rare. Topped with flaky sea salt and a melting medallion of compound butter.

Ingredients

Scale

For the steaks:
2 center-cut filet mignon steaks, about 1.5 inches thick (6-8 oz each)
1 teaspoon kosher salt
1/2 teaspoon freshly cracked black pepper
1 tablespoon avocado oil or grapeseed oil
For the baste (optional):
2 tablespoons unsalted butter
2 garlic cloves, smashed
2 sprigs fresh thyme or rosemary
To finish:
Flaky finishing sea salt (Florida Pure Sea Salt Pure Flaked)
2 tablespoons compound butter (Cow's Rule Bleu Cheese & Chive, Au Poivre, or Garlic & Herb)

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Instructions

Take the filets out of the fridge 30 to 45 minutes before cooking. Pat them completely dry with paper towels.
Preheat the oven to 500°F.
Season the steaks all over with the kosher salt and black pepper.
Set a cast iron skillet over high heat until it just begins to smoke, about 5 minutes.
Add the avocado oil and swirl to coat the pan.
Lay the filets in the skillet and sear without moving them for 1 to 2 minutes, until a deep brown crust forms.
Flip the filets and sear the second side for 1 to 2 minutes.
Use tongs to stand the filets on their edges and sear the sides for 30 seconds each.
Optional: add the butter, smashed garlic, and thyme to the pan. Tilt the pan and spoon the foaming butter over the steaks for 30 to 60 seconds.
Transfer the whole skillet to the 500°F oven. Roast for 4 to 5 minutes for medium rare.
Check the internal temperature in the side of a steak. Pull at 120 to 125°F for medium rare.
Move the filets to a board or plate and rest for 5 to 10 minutes.
Top each filet with flaky sea salt and a medallion of compound butter just before serving.

Notes

Pull early — filets keep cooking as they rest. Pulling at 120–125°F lands you at a final 130–135°F for medium rare. Use the in-post Time & Temp Calculator to match your thickness and target doneness.
For the cleanest crust, sear in oil only and skip the baste; let the finishing compound butter carry the butter flavor.
Even thickness matters more than weight — ask for true center-cut filets so both steaks finish at the same time.

Prep Time: 10 minutes
Cook Time: 12 minutes

Nutrition

Serving Size: 1 filet