Garlic Butter Filet Mignon: The Steak That’ll Make You Question Every Other Meal

Imagine cutting into a steak so tender it practically melts under your knife. Now picture it smothered in garlic butter so good you’ll fight anyone who tries to take the last bite. This isn’t just dinner—it’s a culinary flex.

Filet mignon is already the MVP of steaks, but add garlic butter, and you’ve got a dish that’ll ruin restaurants for you. No fancy skills needed, just a pan and a willingness to embrace flavor greatness. Ready to upgrade your steak game?

Let’s go.

Why This Recipe Works

Filet mignon is the most tender cut of beef, and when you sear it right, the crust is unreal. Garlic butter? That’s the cheat code.

It adds richness, depth, and a punch of flavor that turns an already elite steak into a showstopper. The best part? It’s stupidly easy to make.

No grill? No problem. A cast-iron skillet does the job perfectly.

This recipe is foolproof, fast, and guaranteed to impress—even if your cooking skills peak at microwaving leftovers.

Ingredients

2 filet mignon steaks (1.5–2 inches thick)
3 tbsp unsalted butter (because salted butter is a crime here)
2 garlic cloves, minced (or 3 if you’re brave)
1 tbsp olive oil (avocado oil works too)
1 tsp kosher salt (table salt will disappoint your ancestors)
1/2 tsp black pepper (freshly ground, or why bother?)
1/2 tsp fresh thyme (optional, but highly recommended)

Step-by-Step Instructions

Bring steaks to room temp. Leave them out for 30 minutes. Cold steaks cook unevenly—don’t sabotage yourself.
Season aggressively. Pat the steaks dry, then hit them with salt and pepper. Every inch should be covered.
Sear like a pro. Heat olive oil in a cast-iron skillet over medium-high.
Once smoking, add the steaks. Cook 4–5 minutes per side for medium-rare.
Butter bath time. Lower heat, add butter, garlic, and thyme. Spoon the melted butter over the steaks for 1–2 minutes.
Baste like your life depends on it.
Rest or regret. Transfer steaks to a plate, tent with foil, and wait 5 minutes. Skip this, and you’ll weep over dry meat.

Storage Instructions

Leftovers? Unlikely.

But if you somehow resist eating it all, store the steak in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet with a splash of water to keep it moist. Microwaving is an insult to the steak gods—don’t do it.

Why You Should Make This

This recipe is fast, luxurious, and idiot-proof.

Filet mignon is lean but becomes insanely juicy with the garlic butter treatment. It’s perfect for date nights, impressing in-laws, or treating yourself because you adulted today. Plus, it’s keto-friendly and packed with protein.

Win-win.

Common Mistakes to Avoid

Using cold steaks. Room temp = even cooking. Science.
Overcrowding the pan. One steak at a time if your skillet is small. Steam isn’t a good crust.
Skipping the rest. Cutting too soon lets all the juices escape.
Patience, grasshopper.
Cheaping out on butter. Margarine is not an option. Respect the dish.

Alternatives

No filet mignon? Try ribeye or New York strip—they’re fattier but still delicious.

Vegan? Portobello mushrooms with garlic butter are shockingly good. Out of thyme?

Rosemary works, but thyme is the GOAT here.

FAQs

Can I use minced garlic from a jar?

Technically, yes. But fresh garlic tastes better, and you’ll know the difference. Don’t cut corners on flavor.

How do I know when the steak is done?

Use a meat thermometer: 130°F for medium-rare, 140°F for medium.

Guessing is for amateurs.

What sides go well with this?

Mashed potatoes, roasted asparagus, or a simple salad. Keep it simple—the steak’s the star.

Can I make the garlic butter ahead?

Yes, but fresh is best. Mix softened butter with garlic and herbs, then refrigerate.

Use within 3 days.

Final Thoughts

Garlic butter filet mignon is a 10/10 meal that’s easier than it looks. It’s rich, flavorful, and guaranteed to make you feel like a kitchen rockstar. Whether you’re cooking for someone special or just treating yourself, this steak delivers every time.

Now go forth and sear like a boss.