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.
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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:
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