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Rosemary Butter Steaks

The best rosemary butter steaks for a fancy meal at home! Seared filet with garlic rosemary butter and a perfect salt and pepper crust. Ideal to serve with any classic side dishes!

Prep Time
15 mins
Cook Time
15 mins
Additional Time
10 mins
Total Time
40 mins
Servings: 4
Course: Main Course
Cuisine: American

Ingredients

rosemary butter
  • 3 tablespoons butter
  • 2 sprigs fresh rosemary
  • 2 garlic cloves, smashed
steaks
  • 4 filet mignon steaks, about 2 inches thick
  • kosher salt and fresh ground pepper
  • 1 teaspoon olive oil
  • 2 to 3 tablespoons unsalted butter

Instructions

    Cup of Yum
  1. In a small skillet over medium heat, add the butter, rosemary and garlic. Cook until the butter melts and is bubbling, making the gals and rosemary sizzle. Turn off the heat and set it aside.
  2. Preheat the oven to 450 degrees F. I highly highly suggest using a cast iron skillet for this - it will get a little smoky, so be sure to use your oven vent or turn on a fan, etc!
  3. Heat a cast iron skillet over medium-high heat. Season the steaks all over with salt and fresh ground pepper. Add the olive oil and 2 tablespoons of butter to the skillet - it will begin to brown and smoke.
  4. That’s okay!
  5. Place the steak in the skillet right away. Sear on each side, about 2 minutes per side, until deeply golden brown. Add the remaining tablespoon of butter if needed. Once you’ve done both sides, turn off the heat.
  6. Place the skillet in the oven and cook for about 3 to 5 minutes, for medium doneness. This will depend on the thickness of your steak, but I suggest taking the internal temperature as this will help so much! For rare, you want 120 degrees F. For medium rare, 125 to 130 degrees F. For medium, 135 to 140 degrees F and medium-well, 145 to 150 degrees F.
  7. Let the steak rest for 5 to 10 minutes before serving. Add a few spoonfuls of the rosemary butter over top as it cools, along with the garlic and rosemary.
  8. Slice and serve!