I wanted to try this Ruth’s Chris Steak House inspired steak recipe tonight for dinner to try something new besides using the grill. I didn’t have filets but I used 1 large ribeye instead. Making the butter went smoothly and while the butter was refrigerating I started steaming artichokes on the stovetop. I had trouble figuring out however how long to brown the steak in the sauté pan and believe I underestimated as it came out not too “browned”. I was worried the oven would make it much more brown but alas it didn’t. You live, you learn!

I split the large ribeye in half for us to share and served it alongside 1 steamed artichoke each. See my prior success at a yummy dipping sauce for the artichokes. The butter was pretty looking with all the herbs and garlic in it but I really felt it was lacking in flavor still. It needed more salt and pepper in the butter itself I think. Plus, all that butter can’t be good for you and that was in the back of both our minds it turned out, making eating the meal a little less enjoyable. All in all, I wasn’t a huge fan and I think I’ll stick to broiling a steak or grilling it. Here was my steak:

Restaurant-Style Filet Mignon ©EverydayCookingAdventures 2013

Restaurant Style Filet Mignon

Servings: 2

Ingredients:

• two 8 ounce beef filet mignons
• 4 teaspoons kosher salt
• freshly cracked pepper
• 4 tbsp butter
• 1 tablespoon olive oil
• 2 cloves garlic, chopped
• 1 tablespoon parsley, chopped
• 1 tablespoon thyme, chopped
• 1 teaspoon lemon zest

Instructions:
1. Take 2 tbsp butter, softened, and mix well with the chopped garlic, the chopped herbs, and the lemon zest.  Form into a log and refrigerate.

2. Generously season the filets with salt and pepper, approximately 1 teaspoon of seasoning per side. Heat the remainder of the butter (2 tbsp) and the olive oil in a cast iron skillet to a screaming hot temperature. Preheat your oven to 400ºF.

3. Sear the filets in the screaming hot pan for about 2-3 minutes per side, or until a nice brown crust has formed. While the steak is searing, continue to spoon the residual butter in the pan on top of the meat while it’s cooking.

4. Once both sides are seared, place in the center of the oven for about 6-8 minutes, depending upon how thick your steak is. In the last minute of cooking, take the log of compound butter and slice a nice thick piece to place on top. Your steak will be ready when it is approximately 135ºF in the center, or when you push lightly on the top center of the steak and it gently and slowly bounces back.  (Note, this is medium rare. You can cook longer if you’re afraid of the pink.)