SCD Recipe: Stove top Filet Mignon

I made this last night and it turned out so good I thought I would share.

I have always had a little trouble cooking a perfect steak, but last night I think I finally got the hang of it!

I used a cast iron grill pan, but you could also use a regular pan – though cast iron is the best (even it’s not a grill pan).


Filet Mignon steaks about 1 inch thick – grass fed
olive oil
butter – grass fed if possible


  1. Remove steaks from refrigerator 30 minutes before cooking – steaks should be at room temperature before they go into a hot pan (this is where I have gone wrong in the past)
  2. Coat both sides of the steaks generously with coarse sea salt and pepper – you can add any other seasonings you like as well – I had a rosemary sea salt I used.
  3. Heat pan over medium-high heat – or just a little below that – I turned my dial two notches past medium
  4. Allow the pan to heat up all the way before adding meat – I set my timer for five minutes to allow it to heat
  5. Add olive oil to coat the bottom of the pan and little butter – maybe about half a tablespoon
  6. Add steaks
  7. Cook for just under 4 minutes per side for medium-rare – use tongs to flip – don’t stab the steaks while cooking!
  8. I used to meat thermometer and it was about 140 degrees when I removed the steaks from the pan (leave the thermometer in if you use one so juices don’t run out)
  9. When steaks are cooked place them on a plate. 
  10. Add a tiny bit of butter – I used a 1/4 tsp – but you can use more if you like
  11. Allow steaks to rest for 5 – 6 minutes before serving
Sherry Lipp

Sherry Lipp

Sherry is a writer/blogger specializing in entertainment and food writing. She has been following a gluten, grain, and sugar-free diet for over 15 years and is the author of Don't Skip Dessert: Gluten-Free, Grain-Free & Sugar-Free Sweet Treats. She also enjoys writing about movies and television. You can find her entertainment articles at
Sherry Lipp

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