By: Becky Hardin
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This easy Restaurant Steak recipe with Cilantro Steak Butter is so delicious. Now you can cook steak just like they do at a steakhouse for a fancy night in. This filet mignon makes the perfect steak dinner for Valentine’s Day or any other special night!
Table of Contents
Why We Love This Restaurant Steak Recipe
This is the easiest way to cook filet mignon to get it just like they make at restaurants, and boy is it good. We’re adding cilantro steak butter for the ultimate finishing touch, yum! This restaurant-style steak is so quick to make, and it’s the perfect date night meal!
- Easy. This recipe takes just 30 minutes from start to finish–yeah, we couldn’t believe it either!
- Cost-Saving. Buying filet mignon is definitely expensive, but it’s so much less expensive than eating at a steakhouse. Plus, you have the added benefit of knowing exactly where your meat is from.
- Flavorful. This steak is so tender, juicy, and delicious, and the cilantro steak butter takes it to the next level!
Steakhouse Steak
Let’s talk steak. Filet Mignon, to be exact. It’s definitely our favorite type of steak, and a nice steak dinner is one of the best meals ever. This restaurant steak recipe is so much cheaper than Ruth’s Chris (and all the other steakhouses), but it’s just as delicious. Seriously!
If you don’t know how to cook steak, it probably seems intimidating, but this recipe will change your mind. And if you’re on a super tight budget, know that this recipe also works with beef tenderloin!
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How to Store and Reheat
Store leftover filet mignon in an airtight container in the refrigerator for up to 4 days. Reheat in a 250°F oven on a wire rack set in a baking sheet for about 20 minutes, or until warmed through to 110°F.
How to Freeze
Freeze filet mignon in an airtight container or Ziplock bag for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Serving Suggestions
Turn this restaurant steak recipe into a full steakhouse dinner with simple sides like roasted baby potatoes and air fryer broccoli. A baked potato is a great classic choice, or opt for cilantro lime rice to really make that steak butter pop! Other veggies we love with this steak include grilled asparagus, red wine glazed carrots, and roasted Brussels sprouts.
More Steak Recipes To Try
- Garlic Butter Steak and Potatoes
- Crockpot Beef Tenderloin
- Sheet Pan Beef Tenderloin
- Surf and Turf
- Chicken Fried Steak
Notes from the Test Kitchen
To make this filet mignon taste just like my favorite steakhouse recipe, I prefer to cook it to medium-rare. That means the internal temperature should be about 135°F. Use a meat thermometer to check the steak’s internal temperature as you cook. If you prefer to cook your steak to more of a medium or even well-done temp, leave it in the oven for a few more minutes.
For more info on internal meat temperatures, and to get a free printable chart, CLICK HERE.
5-Star Review
“Truly the best steaks I ever made and ate! From now on it’s the only cut of steak I will purchase, and the only recipe I’ll use. So simple and delicious. Thanks for sharing Becky!” -Jani
Recipe
Restaurant Steak Recipe with Cilantro Steak Butter
4.72 from 32 votes
Author: Becky Hardin
Prep: 20 minutes minutes
Cook: 20 minutes minutes
Total: 40 minutes minutes
Serves2
Print Rate
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Find out how to cook filet mignon just like they do at restaurants, and have the best steak dinner ever!
Step-by-step photos can be seen below the recipe card.
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Ingredients
For the Cilantro Steak Butter
- ¼ cup unsalted butter room temperature (½ stick)
- 2 cloves garlic minced
- 2 tablespoons chopped fresh cilantro
For the Steaks
- 2 (8-ounce) filet mignon steaks worth the splurge!
- 4 teaspoons kosher salt
- 4 teaspoons ground black pepper
- ¼ cup unsalted butter (½ stick)
- 1 tablespoon olive oil
Recommended Equipment
Cast Iron Skillet (optional, but recommended!)
Instructions
Preheat oven to 400°F. Mix the softened unsalted butter with the garlic and cilantro. Roll into a log on plastic wrap and refrigerate until ready to use.
¼ cup unsalted butter, 2 cloves garlic, 2 tablespoons chopped fresh cilantro
Season each filet on both sides with salt and pepper. You want about 1 teaspoon of seasoning per side. It may seem like a lot, but it's the right amount.
2 (8-ounce) filet mignon steaks, 4 teaspoons kosher salt, 4 teaspoons ground black pepper
Heat the remaining ¼ cup of unsalted butter and the olive oil in a skillet (cast iron works best but isn't required) to a screaming hot temperature. Sear the filets in a screaming hot pan for about 2-3 minutes per side, or until a nice brown crust has formed.
¼ cup unsalted butter, 1 tablespoon olive oil
While the steak is searing, spoon the butter and oil over each filet to give it a butter bath as it cooks.
Once both sides are seared, transfer the steaks to a baking sheet and bake in the center of the preheated oven for 6-8 minutes, or until 135°F for medium-rare. If you prefer a more well-done steak, you can cook it for a few minutes longer.
Place a slice of the chilled cilantro butter on top of each steak prior to serving, while it's still hot. The butter will melt and make the steak extra delicious!
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Becky’s tips
- For this restaurant steak recipe, we prefer to cook it to medium-rare. That means the internal temperature should be about 135°F. Use a meat thermometer to check the steak’s internal temperature as you cook. If you prefer to cook your steak to more of a medium or even well-done temp, leave it in the oven for a few more minutes.
- Steak Temperature Guide:
- For rare steak: 125-130°F
- For medium-rare steak: 130-140°F
- For medium steak: 140-150°F
- For medium-well steak: 150-160°F
- For well-done steak: 160-165°F
Storage:Store filet mignon in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months.
Nutrition Information
Serving: 1filet Calories: 1105kcal (55%) Carbohydrates: 4g (1%) Protein: 42g (84%) Fat: 103g (158%) Saturated Fat: 50g (313%) Polyunsaturated Fat: 4g Monounsaturated Fat: 38g Trans Fat: 2g Cholesterol: 281mg (94%) Sodium: 4770mg (207%) Potassium: 771mg (22%) Fiber: 1g (4%) Sugar: 0.1g Vitamin A: 1467IU (29%) Vitamin C: 1mg (1%) Calcium: 56mg (6%) Iron: 6mg (33%)
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How to Cook Restaurant Style Steak Step by Step
Make the Cilantro Steak Butter: Preheat your oven to 400°F. Mix ¼ cup of softened unsalted butter with 2 minced cloves of garlic and 2 tablespoons of chopped fresh cilantro. Roll into a log on plastic wrap and refrigerate until ready to use.
Season the Steaks: Season 2 (8-ounce) filets on both sides with 4 teaspoons of kosher salt and 4 teaspoons of ground black pepper. You want about 1 teaspoon of seasoning per side. It may seem like a lot, but it’s the right amount.
Sear the Steaks: Heat the remaining ¼ cup of unsalted butter and 1 tablespoon of olive oil in a skillet (cast iron works best but isn’t required) to a screaming hot temperature. Sear the filets in a screaming hot pan for about 2-3 minutes per side, or until a nice brown crust has formed.
Baste the Steaks: While the steak is searing, spoon the butter and oil over each filet to give it a butter bath as it cooks.
Bake the Steaks: Once both sides are seared, transfer the steaks to a baking sheet and bake in the center of the preheated oven for 6-8 minutes, or until 135°F for medium-rare. If you prefer a more well-done steak, you can cook it for a few minutes longer.
Top and Serve: Place a slice of the chilled cilantro butter on top of each steak prior to serving, while it’s still hot. The butter will melt and make the steak extra delicious!
Is beef tenderloin the same as filet mignon?
Beef tenderloin is the entire cut of meat, while filet mignon is a smaller, more tender portion of the tenderloin.
Why is filet mignon so expensive?
Filet mignon is expensive because there is only a small portion of it per cow, it is in high demand for its delicious flavor and texture, and it is extremely high quality!
Is filet mignon lean?
Yes, this is a lean cut of beef!
Why is filet mignon hard to cook?
Because filet mignon is so lean, it is easy to overcook it and dry it out. But it’s not too difficult to cook perfectly once you learn the proper technique!
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