My Go-To Steak Night Recipe: If you ask me, the perfect filet mignon doesn’t need much fuss. Just a hot pan, some good butter, garlic, fresh rosemary, and boom — you’ve got steakhouse vibes right at home. Here’s how I make mine, every single time.
4 thick-cut filet mignons (about 1.5 to 2 inches thick)
1 tablespoon Montreal Steak Seasoning
A drizzle of olive oil
1 stick of butter (yes, the whole thing)
6 garlic cloves, peeled and smashed
4 sprigs of fresh rosemary
First, pat those steaks dry and season all over with Montreal Steak Seasoning. Don’t be shy with it. Let them hang out on the counter for about 30 minutes — helps them cook evenly and hold onto those juices.
Grab a cast iron skillet and heat it up on high. You want it really hot — like, almost smoking. Add a bit of olive oil and let it get nice and shimmery.
Toss the steaks in the pan and sear them for about 2 minutes per side. Don’t touch them — let that crust do its thing. Once both sides are seared, take the steaks out and set them aside for a sec.
Turn the heat down to medium-low and drop in the butter, smashed garlic cloves, and rosemary. Let it all melt together and get fragrant — about 2–3 minutes. Your kitchen will smell amazing right about now.
Put the steaks back in the skillet and cook them another 3 to 4 minutes per side, spooning that garlicky rosemary butter over them as they cook.
👉 Medium-rare perfection happens when the inside hits about 130°F. Use a meat thermometer if you’ve got one!
Pull the steaks out of the pan and let them rest on a plate for 5 minutes. This is key — keeps them juicy. Spoon a little extra butter over the top right before serving because... why not?
Serve with a glass of red wine (Cab or Malbec = yes), maybe a side salad and roasted carrots. Or just eat it straight off the cutting board. No judgment here.
