4 filet mignon steaks (about 8 oz each)

1 tablespoon steak rub

2 tablespoons olive oil

4 tablespoons butter

4 cloves garlic, smashed

4 sprigs fresh rosemary or thyme

¾ cup shredded Parmesan cheese (optional topping)

¾ cup provolone cheese, cut into squares (optional topping)

6 tablespoons ranch salad dressing (optional topping)

5 tablespoons butter (optional topping)

2 teaspoons garlic powder (optional topping)

1 cup panko breadcrumbs (optional topping)

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Season the filet mignon steaks evenly with steak rub and allow them to rest at room temperature for about 20 minutes.
Grill Method: Preheat the grill to high heat. Grill steaks undisturbed until desired doneness, searing edges if needed. Remove and rest for 5–7 minutes before serving.
Pan Sear & Oven Method: Preheat oven to 425°F (220°C). Heat olive oil in an oven-safe skillet over medium-high heat.
Sear steaks for about 2 minutes per side until a crust forms, including edges if desired.
Remove skillet from heat, add butter, garlic, and herbs. Spoon melted butter over steaks.
Insert a thermometer into one steak and transfer skillet to the oven.
Bake for 5–6 minutes or until thermometer reads 125°F for medium-rare.
Remove steaks and rest for 5–7 minutes before serving.
Optional Parmesan Crust: Slightly undercook steaks. Melt Parmesan, provolone, ranch, butter, and garlic powder together. Stir in panko, spread over steaks, and broil at 450°F until golden.

Use a thermometer for best doneness accuracy.

Medium-rare highlights filet mignon’s tenderness best.

Letting steaks rest keeps them juicy.

Optional crust adds richness but is not required.