Ruth’s Chris Butter-Basted Filet with Garlic-Thyme Infusion

There are few dishes as iconic as a perfectly cooked filet mignon, and this Ruth’s Chris–inspired method captures that steakhouse magic at home. Simple ingredients, high heat, and disciplined technique come together to create a steak that is deeply flavorful, luxuriously tender, and beautifully crusted.

This recipe focuses on letting the beef shine. Filet mignon is prized for its tenderness, and rather than masking it with marinades or heavy sauces, the steak is seasoned simply and cooked hot. The result is a rich, beef-forward flavor with a clean, elegant finish.

Butter basting is the signature move here. As the butter melts with garlic and fresh thyme, it creates an aromatic infusion that seeps into the steak, adding depth and richness without overpowering the meat. Each spoonful of sizzling butter builds layers of flavor while keeping the filet juicy.

Resting the steak is just as important as cooking it. Those final minutes allow the juices to redistribute, ensuring every slice is succulent and steakhouse-perfect. Serve this filet simply, perhaps with classic sides, and let the technique speak for itself.

Servings: 2
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes

Ingredients

2 filet mignon steaks (6–8 oz each, 1½–2 inches thick)
1½ teaspoons kosher salt
1 teaspoon freshly cracked black pepper
2 tablespoons high-heat oil (canola or avocado)
4 tablespoons unsalted butter
4 cloves garlic, smashed
4–5 fresh thyme sprigs

Instructions

Remove the steaks from the refrigerator about 30 minutes before cooking to bring them to room temperature.
Pat the steaks completely dry with paper towels and season generously on all sides with salt and black pepper.
Heat a heavy cast-iron skillet over high heat until very hot and just beginning to smoke.
Add the oil to the pan and immediately place the steaks in the skillet.
Sear the steaks without moving them for 3–4 minutes, until a deep golden-brown crust forms.
Flip the steaks and add the butter, smashed garlic, and thyme sprigs to the pan.
Tilt the skillet slightly and continuously spoon the melted butter over the steaks for 2–3 minutes.
Continue basting until the internal temperature reaches about 125°F for medium-rare or your preferred doneness.
Transfer the steaks to a plate and let them rest for 5 minutes, spooning some of the garlic-thyme butter over the top.
Serve immediately with the remaining butter, garlic, and thyme.

Variations

Finish the steaks in a 400°F oven after searing if they are especially thick.
Add a sprig of rosemary along with the thyme for a more robust herbal note.
Finish with flaky sea salt for added texture and flavor.
Serve with a simple pan sauce made from the remaining butter and juices.

Tips

Use a cast-iron skillet to achieve the best crust and heat retention.
Do not overcrowd the pan; cook in batches if needed.
Avoid moving the steaks during the initial sear to develop proper browning.
Always rest the steak before serving to keep it juicy and tender.