Restaurant Steak Recipe with Cilantro Steak Butter

This easy restaurant steak recipe with cilantro steak butter is my absolute favorite steak recipe of all time. I never thought I’d be able to cook steak just like they do at a steakhouse for a fancy night in, but I can. Dare I say it, I think I might even make it better! This filet mignon makes the perfect steak dinner for Valentine’s Day or any other special night and it only takes 30 minutes!

This is the easiest way to cook filet mignon to get it just like they make at restaurants, and boy is it good. I added cilantro steak butter for the ultimate finishing touch, yum! This restaurant-style steak is so quick to make, and it’s the perfect date night meal! Buying filet mignon is definitely expensive, but it’s so much less expensive than eating at a steakhouse. Plus, I like that I have the added benefit of knowing exactly where my meat is from.

What’s in This Restaurant Steak Recipe?

• Butter: Unsalted butter forms the base of the cilantro garlic butter and adds flavor to the steak as it cooks.
• Garlic: Adds earthy and savory flavor to the cilantro garlic butter.
• Cilantro: Adds a pop of freshness and color to the cilantro garlic butter.
• Steak: Filet mignon is totally worth the splurge for this restaurant-style steak recipe!
• Olive Oil: Helps the steak sear without burning.

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Number 1 Tip for Success

To make this filet mignon taste just like my favorite steakhouse recipe, I prefer to cook it to medium-rare. That means the internal temperature should be about 135°F. Use a meat thermometer to check the steak’s internal temperature as you cook. If you prefer to cook your steak to more of a medium or even well-done temp, leave it in the oven for a few more minutes.

For more info, see this internal meat temperatures chart

How to Store and Reheat

Store leftover filet mignon in an airtight container in the refrigerator for up to 4 days. Reheat in a 250°F oven on a wire rack set in a baking sheet for about 20 minutes, or until warmed through to 110°F.

Freeze filet mignon in an airtight container or Ziplock bag for up to 3 months. Let thaw overnight in the refrigerator before reheating.

Serving Suggestions

Turn this restaurant steak recipe into a full steakhouse dinner with simple sides like roasted baby potatoes and air fryer broccoli. A baked potato is a great classic choice, or opt for cilantro lime rice to really make that steak butter pop! Other veggies we love with this steak include grilled asparagus, and roasted Brussels sprouts. And I always make these steakhouse-style Texas Roadhouse rolls!

Recipe Card

Restaurant Steak Recipe with Cilantro Steak Butter

4.73 from 33 votes

Prep: 20 minutes mins

Cook: 20 minutes mins

Total: 40 minutes mins

Servings: 2

Author: Becky Hardin

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Find out how to cook filet mignon just like they do at restaurants, and have the best steak dinner ever!

Step-by-step photos can be seen below the recipe card.

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Equipment

• Cast Iron Skillet (optional, but recommended!)
• Instant Read Meat Thermometer

Ingredients 

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For the Cilantro Steak Butter

• ▢ ¼ cup unsalted butter room temperature (½ stick)
• ▢ 2 cloves garlic minced
• ▢ 2 tablespoons chopped fresh cilantro

For the Steaks

• ▢ 2 (8-ounce) filet mignon steaks worth the splurge!
• ▢ 4 teaspoons kosher salt
• ▢ 4 teaspoons ground black pepper
• ▢ ¼ cup unsalted butter (½ stick)
• ▢ 1 tablespoon olive oil

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Instructions 

• Preheat oven to 400°F. Mix the softened unsalted butter with the garlic and cilantro. Roll into a log on plastic wrap and refrigerate until ready to use.
  ¼ cup unsalted butter, 2 cloves garlic, 2 tablespoons chopped fresh cilantro
  
• Season each filet on both sides with salt and pepper. You want about 1 teaspoon of seasoning per side. It may seem like a lot, but it's the right amount.
  2 (8-ounce) filet mignon steaks, 4 teaspoons kosher salt, 4 teaspoons ground black pepper
  
• Heat the remaining ¼ cup of unsalted butter and the olive oil in a skillet (cast iron works best but isn't required) to a screaming hot temperature. Sear the filets in a screaming hot pan for about 2-3 minutes per side, or until a nice brown crust has formed.
  ¼ cup unsalted butter, 1 tablespoon olive oil
  
• While the steak is searing, spoon the butter and oil over each filet to give it a butter bath as it cooks.
  
• Once both sides are seared, transfer the steaks to a baking sheet and bake in the center of the preheated oven for 6-8 minutes, or until 135°F for medium-rare. If you prefer a more well-done steak, you can cook it for a few minutes longer.
  
• Place a slice of the chilled cilantro butter on top of each steak prior to serving, while it's still hot. The butter will melt and make the steak extra delicious!
  

Video

Becky’s Tips

• Steak Temperature Guide: 
  • For rare steak: 125-130°F
  • For medium-rare steak: 130-140°F
  • For medium steak: 140-150°F
  • For medium-well steak: 150-160°F
  • For well-done steak: 160-165°F

Storage: Store filet mignon in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months.

Serving: 1filetCalories: 1105kcalCarbohydrates: 4gProtein: 42gFat: 103gSaturated Fat: 50gPolyunsaturated Fat: 4gMonounsaturated Fat: 38gTrans Fat: 2gCholesterol: 281mgSodium: 4770mgPotassium: 771mgFiber: 1gSugar: 0.1gVitamin A: 1467IUVitamin C: 1mgCalcium: 56mgIron: 6mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this? Leave a comment!

How to Cook Restaurant Style Steak Step by Step

Make the Cilantro Steak Butter: Preheat your oven to 400°F. Mix ¼ cup of softened unsalted butter with 2 minced cloves of garlic and 2 tablespoons of chopped fresh cilantro. Roll into a log on plastic wrap and refrigerate until ready to use.

Season the Steaks: Season 2 (8-ounce) filets on both sides with 4 teaspoons of kosher salt and 4 teaspoons of ground black pepper. You want about 1 teaspoon of seasoning per side. It may seem like a lot, but it’s the right amount.

Sear the Steaks: Heat the remaining ¼ cup of unsalted butter and 1 tablespoon of olive oil in a skillet (cast iron works best but isn’t required) to a screaming hot temperature. Sear the filets in a screaming hot pan for about 2-3 minutes per side, or until a nice brown crust has formed.

Baste the Steaks: While the steak is searing, spoon the butter and oil over each filet to give it a butter bath as it cooks.

Bake the Steaks: Once both sides are seared, transfer the steaks to a baking sheet and bake in the center of the preheated oven for 6-8 minutes, or until 135°F for medium-rare. If you prefer a more well-done steak, you can cook it for a few minutes longer.

Top and Serve: Place a slice of the chilled cilantro butter on top of each steak prior to serving, while it’s still hot. The butter will melt and make the steak extra delicious!

More Steak Recipes To Try

• Garlic Butter Steak and Potatoes
• Crockpot Beef Tenderloin
• Sheet Pan Beef Tenderloin
• Surf and Turf
• Chicken Fried Steak