This easy restaurant steak recipe with cilantro steak butter is my absolute favorite steak recipe of all time. I never thought I’d be able to cook steak just like they do at a steakhouse for a fancy night in, but I can. Dare I say it, I think I might even make it better! This filet mignon makes the perfect steak dinner for Valentine’s Day or any other special night and it only takes 30 minutes!
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This is the easiest way to cook filet mignon to get it just like they make at restaurants, and boy is it good. I added 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! Buying filet mignon is definitely expensive, but it’s so much less expensive than eating at a steakhouse. Plus, I like that I have the added benefit of knowing exactly where my meat is from.
What’s in This Restaurant Steak Recipe?
- Butter: Unsalted butter forms the base of the cilantro garlic butter and adds flavor to the steak as it cooks.
- Garlic: Adds earthy and savory flavor to the cilantro garlic butter.
- Cilantro: Adds a pop of freshness and color to the cilantro garlic butter.
- Steak: Filet mignon is totally worth the splurge for this restaurant-style steak recipe!
- Olive Oil: Helps the steak sear without burning.
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Number 1 Tip for Success
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, see this internal meat temperatures chart
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.
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, and roasted Brussels sprouts. And I always make these steakhouse-style Texas Roadhouse rolls!
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
Restaurant Steak Recipe with Cilantro Steak Butter
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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
- 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
Nutrition Information
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!
More Steak Recipes To Try
- Garlic Butter Steak and Potatoes
- Crockpot Beef Tenderloin
- Sheet Pan Beef Tenderloin
- Surf and Turf
- Chicken Fried Steak
Beef tenderloin is the entire cut of meat, while filet mignon is a smaller, more tender portion of the tenderloin.
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!
Yes, this is a lean cut of beef!
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!
Hi! I’ve been enjoying many of your recipes since I happened upon your site a couple of weeks ago. I have a question about this filet mignon recipe before I make it… you said to put the steaks on a baking sheet, but the picture you show is not a baking sheet. It has higher sides and handles, which is unlike a baking sheet that I have to bake cookies on. Can I use a regular baking sheet that doesn’t have the sides OR can I bake them in another not heated cast-iron skillet? Thank you!
Hi Joy, for the baking portion, we usually use a baking sheet. In the video, we used a 9×13-inch cast iron baking pan because it was what we had close at hand. A regular rimmed baking sheet is our recommendation to catch any errant juices! A separate cast iron would also work well!