HOW TO COOK STEAK ON THE STOVETOP | Petite Filet Mignon

Cooking steak on the stovetop can be tricky, but with just a few tried and true tips, you can learn how to cook the perfect steak on the stovetop every time. In this video I'll show you how to cook a petite filet mignon to perfection in a cast iron skillet on the stovetop.

Servings: 1 (about 4 ounces)

Shopping List:
4 ounce filet mignon tenderloin steak
2 tbsp. high smoke point oil like canola, olive, etc.
Course Kosher salt and course black pepper to taste
2 tbsp. garlic butter
Several sprigs of fresh thyme

Directions:
Let the steak sit out to come to room temperature.
Start heating a cast iron skillet over medium high heat until it gets to about 400-425 degrees F surface temperature.
Pat the steak extremely dry with paper towels.
Brush on a little oil on the steak then season generously the steak on all sides with the salt and pepper.
When the skillet has come up to temp, add 1 tbsp. oil and place the steak in the oil. (turn on the vent because it will smoke when you put the steak in).
Sear the first side of the steak without touching it for 2 - 2 1/2 minutes. Do not flip until it releases on it's own.
Flip the steak and sear the other side 2 - 2 1/2 minutes. Add 2 tbls. garlic butter to the top of the steak and the thyme to the skillet. With tongs, brush the thyme over the steak. Baste melted butter over the steak. Use tongs to sear the sides of the steak.
Cook the steak until the internal temperature is 125-130 for medium rare.
Remove the steak from the skillet and let rest 5-10 minutes. The internal temp will continue to rise while resting about 5 degrees.
Serve, slicing against the grain.