This filet mignon cooks hot and fast—and if you get your timing right, it comes out buttery-soft with a crisp crust.
For Ruth’s Chiris’ version, start by getting your cast iron pan screaming hot and pat the steak dry with paper towels so it sears clean.
I use coarse kosher salt and freshly cracked pepper right before it hits the pan.
Once it’s seared, finish it in the oven to get that even doneness Ruth’s Chris is known for—don’t skip this step.
The little butter sizzle at the end brings it all together—use a pat on top during the final seconds in the pan!
How to Make Ruth’s Chris Filet Mignon Recipe
Ingredients
- 2 Filet Mignon Steaks (8 oz. each)
- 1 tbsp Olive Oil
- 1 tsp Kosher Salt
- 1 tsp Black Pepper (coarsely ground)
- 2 tbsp Unsalted Butter
- 1 tsp Fresh Parsley (chopped)
Step-by-Step Instructions
Step 1:
Take the filet mignon out of the refrigerator about 30 minutes before you cook it so the steaks get closer to room temperature.
Step 2:
Pat each steak completely dry with paper towels and brush both sides with olive oil.
Step 3:
Generously season both sides of each steak with salt and black pepper.
Step 4:
Preheat your oven to 500°F and put an oven-safe ceramic plate on the bottom rack to get it super hot—it’ll give you that sizzle that Ruth’s Chris is famous for!
Step 5:
Heat a cast iron skillet over high heat until it is just about smoking, then sear each filet for 2 minutes per side until a brown crust forms.
Step 6:
Transfer the skillet to the oven for about 5–6 minutes for medium-rare, or longer if you prefer your steak more done.
Step 7:
Remove the steaks from the oven, top each one with a tablespoon of butter, and let them rest for 5 minutes on the heated plate.
Step 8:
Sprinkle with chopped fresh parsley before serving.
Tips and Tricks for Making This Recipe
Buying Your Filets
Go for filets that are at least 1.5 to 2 inches thick, as the thicker steaks will develop a perfect crust and stay tender in the middle.
Seasoning for Best Flavor
Don’t skip the seasoning step before searing or try to get fancy with extra spices; simple salt and pepper is all you need to let the meat shine.
Getting the Signature Sizzle
You’ll want your skillet and plate to be extremely hot to mimic the steakhouse sizzle, so always preheat and handle them with care to avoid burns.
Perfect Butter Finish
Resting your steaks on a warmed plate and topping with butter right after cooking melts the butter perfectly and creates that rich finish you find at the restaurant.
What to Serve with Ruths Chris Filet Mignon Recipe
Baked or Mashed Potatoes
One of the most classic pairings for filet mignon is a simple baked potato or creamy mashed potatoes, which offer a mild, buttery taste that balances the steak perfectly.
You can load up your baked potato with a bit of chive, sour cream, and even some crisp bacon if you want a bit more flavor.
Mashed potatoes are amazing when you add some roasted garlic and a touch of cream, making everything extra rich and indulgent.
Creamed Spinach
If you want to keep things traditional, the famous creamed spinach served at Ruth’s Chris is creamy, just a bit garlicky, and fantastic with the steak.
I love making my creamed spinach extra thick, using both heavy cream and a touch of nutmeg for some added warmth.
You can prepare this side in advance and simply reheat it just before serving your steaks.
Charred Broccoli Rabe
Roasted or charred broccoli rabe offers a pleasant bitterness that works so well with buttery filet mignon, helping cut through the richness of the steak.
Blanch it first to keep that bright color, then finish it in a hot pan for those toasty, crispy edges.
A little lemon zest right before serving makes every bite more interesting.
Miso-Roasted Carrots
For something unexpected, try roasting carrots with a touch of white miso paste and a little honey to bring out savory and sweet flavors.
Roast them at a high temperature until they’re deeply caramelized and then sprinkle with some sesame seeds for crunch.
These carrots are so simple to make but seriously add a wonderful twist to a steak dinner.
Chopped Chicken Liver Toasts
If you want to go in a totally different direction, chopped chicken liver spread over toasted bread is a rich and flavorful starter.
I find this option works especially well for a stylish dinner and gives a nod to classic steakhouse starters.
You can spread it on crusty baguette slices just before you serve your filet mignon for a special touch.
Variations and Substitutions
Different Cuts
You can swap the filet mignon for other cuts like ribeye or sirloin if you want a different texture or flavor profile, and you’ll still get a great result with this method.
If a filet feels too lean, try using a marbled ribeye since the extra fat keeps the steak juicy during high heat cooking.
Butter and Sauces
If you don’t have unsalted butter, you can use salted butter instead, but make sure to cut back on any added salt in your seasoning so it doesn’t get too salty!
For the finishing touch, experiment with adding minced garlic, fresh thyme, or even a splash of Worcestershire sauce to your butter to give the steak a flavor boost.
Cooking Oils
Sometimes, I use a high smoke point oil like avocado oil or grapeseed oil instead of butter to get a good sear before finishing with a small pat of butter at the end.
How to Store Leftover Ruth’s Chris Filet Mignon
Wrapping for Freshness
After you’ve finished dinner, wrap each filet tightly in aluminum foil or plastic wrap so it stays moist and doesn’t absorb fridge odors.
I always make sure the steak is sealed up before placing it in an airtight container, since this extra step really helps keep the texture just right!
Storing each piece separately makes grabbing just what you need later so much easier.
Proper Refrigeration
Put your wrapped steaks right into the refrigerator as soon as they cool down to room temperature.
You can safely store the leftovers for up to three days, which is perfect for a quick lunch or dinner during the week.
Check that your refrigerator is consistently at 40°F (4°C) or colder to help keep your filet mignon at its best.
Freezing for Longer Storage
If you think you won’t eat the steak within three days, pop it into the freezer instead of leaving it in the fridge.
I recommend using vacuum-sealed bags if you have them or double wrapping in both plastic and foil to reduce freezer burn.
Frozen Ruth’s Chris filet mignon will keep its quality for up to six months, so you can enjoy a special meal any time!
Common Mistakes to Avoid
Skipping the High Heat
One of the biggest mistakes you can make is not cooking your filet at a super high temperature, because you really need that searing heat to create the signature Ruth’s Chris crust!
Home ovens and pans sometimes don’t get as hot as you’d think, so I always recommend preheating your cast-iron skillet until it’s almost smoking before adding your steak.
When you don’t use enough heat, the outside won’t caramelize and you’ll miss out on the classic flavor you’re probably craving.
Not Allowing the Steak to Rest
Cutting right into your filet when it comes out of the pan leaves you with juices running everywhere instead of staying in your steak.
I like to tent the steaks with foil and set a timer for about five minutes to help them stay juicy and tender.
Resting really keeps the texture and flavor on point, so don’t rush this step!
Overusing Marinades or Seasonings
Another common mistake is using too many seasonings or soaking the filet in heavy marinades, since it can overpower the meat’s natural flavor.
All you really need is a nice sprinkle of kosher salt and freshly cracked pepper before cooking, because this lets the beef shine.
I promise, a simple finish of a pat of butter on top gives that classic steakhouse result every time!
Ruth's Chris Filet Mignon Recipe
Ingredients
- 2 Filet Mignon Steaks 8 oz. each
- 1 tbsp Olive Oil
- 1 tsp Kosher Salt
- 1 tsp Black Pepper coarsely ground
- 2 tbsp Unsalted Butter
- 1 tsp Fresh Parsley chopped
Instructions
- Take the filet mignon out of the refrigerator about 30 minutes before you cook it so the steaks get closer to room temperature.
- Pat each steak completely dry with paper towels and brush both sides with olive oil.
- Generously season both sides of each steak with salt and black pepper.
- Preheat your oven to 500°F and put an oven-safe ceramic plate on the bottom rack to get it super hot—it’ll give you that sizzle that Ruth’s Chris is famous for!
- Heat a cast iron skillet over high heat until it is just about smoking, then sear each filet for 2 minutes per side until a brown crust forms.
- Transfer the skillet to the oven for about 5–6 minutes for medium-rare, or longer if you prefer your steak more done.
- Remove the steaks from the oven, top each one with a tablespoon of butter, and let them rest for 5 minutes on the heated plate.
- Sprinkle with chopped fresh parsley before serving.