Copycat Ruth’s Chris Filet Mignon Recipe
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| Bring steakhouse magic home with a copycat Ruth’s Chris filet mignon, seared dark and finished with sizzling butter for an irresistibly rich bite. |
If you’ve ever had a steakhouse dinner that made you stop mid-bite and smile, there’s a good chance it was a filet mignon. And when people talk about steakhouse favorites, Ruth’s Chris Steak House filet mignon is always part of the conversation.
This copycat version brings that same rich, buttery, tender steakhouse feel into your own kitchen. It’s simple, classic, and honestly easier than many people think. You do not need a commercial broiler or a culinary degree. You just need a good filet, a hot pan, and a few smart tips.
If you’ve been searching for a copycat Ruth’s Chris filet mignon recipe, you’re in the right place. Let’s make a steak that feels special without leaving home.
Why People Love Ruth’s Chris Steak House and Its Filet Mignon
Ruth’s Chris Steak House is known across the USA for serving sizzling steaks with that signature steakhouse drama. The restaurant built its reputation on high-quality beef, simple seasoning, and that unforgettable finish with bubbling butter on a very hot plate.
The filet mignon stands out because it is incredibly tender. It’s soft, lean, and delicate compared to other cuts. Instead of a big beefy chew like a ribeye, filet mignon gives you a fine, smooth bite that almost melts as you cut into it.
What makes this style of steak so iconic? It’s the contrast. You get a deep brown crust on the outside, a juicy rosy center, and warm butter sliding over the top. The smell alone is enough to make people gather in the kitchen. It’s savory, rich, and just a little bit dramatic in the best way.
This post is inspired by that steakhouse experience. It is not the official recipe and it is not affiliated with or endorsed by Ruth’s Chris Steak House. It is simply a home-style copycat designed to capture a similar flavor and feel.
What Makes This Copycat Filet Mignon So Good
A great copycat steakhouse filet mignon does not need a long ingredient list. In fact, the secret is often doing less, but doing it well.
- High heat creates that steakhouse crust.
- Salt and pepper let the beef shine.
- Butter adds richness and that classic steakhouse finish.
- Oven finishing helps cook the center evenly.
- Resting time keeps the juices in the steak instead of on the plate.
I like to think of filet mignon like a crisp white shirt. It doesn’t need a lot of decoration. It just needs to be done right.
Copycat Ruth’s Chris Filet Mignon Ingredients
Servings: 4
Prep time: 15 minutes, plus 30 to 45 minutes to bring steaks closer to room temperature
Cook time: 10 to 15 minutes
Total time: About 1 hour
- 4 filet mignon steaks, 6 to 8 ounces each, about 1 1/2 to 2 inches thick
- 2 teaspoons kosher salt
- 1 1/2 teaspoons freshly ground black pepper
- 1 tablespoon neutral oil, like avocado oil or canola oil
- 4 tablespoons unsalted butter, divided
- 1 teaspoon garlic powder, optional
- 1 teaspoon chopped fresh parsley, optional for garnish
Optional for extra steakhouse flavor:
- 1 teaspoon Worcestershire sauce
- 1 crushed garlic clove
- 1 small rosemary sprig or thyme sprig for basting
Home Kitchen Tools You’ll Need
- Heavy oven-safe skillet, preferably cast iron
- Tongs
- Paper towels
- Instant-read meat thermometer
- Oven mitts
- Small spoon for butter basting
If you cook steak often, an instant-read thermometer is one of the best kitchen tools you can own. Guessing is stressful. A thermometer makes it easy.
How to Make Copycat Ruth’s Chris Filet Mignon
Step 1: Let the steaks sit out for a bit.
Take the filet mignon out of the fridge about 30 to 45 minutes before cooking. This helps the steaks cook more evenly. Do not leave raw meat out for more than 2 hours total for food safety.
Step 2: Pat the steaks very dry.
Use paper towels and dry all sides of the steaks well. This matters more than people think. Moisture is the enemy of a good crust. A dry steak sears better and browns faster.
Step 3: Season generously.
Sprinkle the steaks on all sides with kosher salt and black pepper. If you want that extra savory touch, add a little garlic powder too. Press the seasoning lightly into the meat so it sticks.
Step 4: Preheat your oven.
Set your oven to 400°F. You want it fully heated before the steaks go in. Steak cooks quickly, so timing matters.
Step 5: Heat the skillet until very hot.
Place your cast iron skillet on the stove over high heat. Add the oil. Let it heat until the surface looks shimmering and just barely starts to smoke.
This is where the steakhouse magic starts. A hot pan gives you that dark, flavorful crust.
Step 6: Sear the steaks.
Carefully place the filet mignon steaks in the hot skillet. Do not crowd the pan. If needed, cook in batches.
Sear for about 2 to 3 minutes on the first side without moving them. Then flip and sear the other side for another 2 to 3 minutes.
If your steaks are thick, use tongs to briefly sear the edges too, about 30 seconds per edge. This helps build flavor all around.
Step 7: Add butter.
Reduce the heat slightly. Add 2 tablespoons of butter to the skillet. If using garlic or herbs, add them now. Tilt the pan carefully and spoon the melted butter over the tops of the steaks for about 30 seconds to 1 minute.
The smell at this point is incredible. Rich butter, hot beef, and that little hit of peppery steam? It’s hard to beat.
Step 8: Finish in the oven.
Transfer the skillet to the preheated oven. Cook until the steaks reach your preferred doneness. Start checking early with an instant-read thermometer.
- Rare: 120°F to 125°F
- Medium-rare: 130°F to 135°F
- Medium: 140°F to 145°F
- Medium-well: 150°F to 155°F
For most filet mignon lovers, medium-rare is the sweet spot.
Important food safety note: The USDA recommends cooking whole cuts of beef to a minimum internal temperature of 145°F and allowing a 3-minute rest before serving.
Step 9: Rest the steaks.
Remove the skillet from the oven and transfer the steaks to a plate or cutting board. Top each steak with the remaining butter. Loosely tent with foil and let them rest for 5 to 10 minutes.
This step helps keep the juices in the meat. If you cut too soon, all that goodness runs out.
Step 10: Serve hot.
Place each filet on a plate and spoon any melted butter from the resting plate over the top. Sprinkle with parsley if you like. Serve right away.
Tips for the Best Steakhouse-Style Filet Mignon at Home
- Choose thick steaks. Thin filets cook too fast and are harder to control.
- Use cast iron if possible. It holds heat well and creates a beautiful crust.
- Don’t skip drying the steaks. This is one of the easiest ways to improve your sear.
- Use a thermometer. It takes the stress out of cooking steak.
- Rest before serving. This keeps the steak juicy.
- Finish with butter. That’s a big part of the steakhouse feel.
One small tip from my own kitchen: if you’re nervous, pull the steaks from the oven a few degrees before your target temperature. They’ll continue to rise a little as they rest.
Easy Side Dishes to Serve With Filet Mignon
If you want the full steakhouse-at-home dinner, try pairing your filet with classic sides.
- Mashed potatoes
- Baked potatoes
- Creamed spinach
- Roasted asparagus
- Mac and cheese
- Caesar salad
- Sautéed mushrooms
A warm potato side with the butter from the steak is always a smart move.
Simple Variations and Time-Saving Ideas
Want to make this recipe fit your kitchen a little better? Here are a few easy options.
Use a stainless steel skillet if you don’t have cast iron.
You can still get a nice crust. Just make sure the pan is oven-safe.
Try a garlic butter finish.
Mix softened butter with a little garlic powder and parsley, then place a spoonful on each hot steak before serving.
Oven-only method for beginners.
If searing feels intimidating, you can start the steaks in a very hot oven-safe skillet and then finish in the oven right away. You may lose a little crust, but it still works.
Air fryer option.
While it won’t taste exactly like a steakhouse pan-seared filet, an air fryer can work in a pinch. Preheat to 400°F, cook seasoned filets for about 8 to 12 minutes depending on thickness, flipping halfway, and always check with a thermometer. Add butter after cooking.
Allergy, Sensitivity, and Preference Modifications
One thing I always appreciate in recipes is knowing how to make them work for different needs. Steak is naturally simple, so this recipe is easy to adjust.
Gluten-free
- This recipe is naturally gluten-free if you skip Worcestershire sauce or use a certified gluten-free version.
- Always check labels on butter, seasonings, and sauces if you are cooking for someone with celiac disease or strong gluten sensitivity.
Dairy-free
- Replace the butter with a dairy-free butter alternative.
- You can also use olive oil for finishing, though the result will be less rich.
- A dairy-free garlic herb spread can add back some of that steakhouse flavor.
Low-sodium
- Reduce the salt and use unsalted butter.
- Add more black pepper and fresh herbs to boost flavor without relying as heavily on salt.
Paleo
- Use ghee instead of butter if that fits your plan.
- Skip Worcestershire unless you have a paleo-friendly brand.
- Pair with roasted vegetables or cauliflower mash.
Keto
- This recipe works very well for keto as written.
- Serve with buttered asparagus, mushrooms, or a side salad.
Whole30-style
- Use ghee instead of butter.
- Make sure all seasonings and optional sauces are compliant.
Garlic-sensitive or low-FODMAP
- Skip fresh garlic and garlic powder.
- Use chives or a little garlic-infused oil for flavor.
Vegetarian or vegan household adaptation idea
- If you are cooking for mixed eaters, you can make a similar steakhouse-style plate with a large portobello mushroom cap or thick cauliflower steak in a separate pan.
- Use oil or plant-based butter and the same peppery seasoning profile.
Nightshade-free
- Skip black pepper if needed and use herbs like rosemary and thyme for flavor.
Approximate Nutrition Per Serving
These numbers can vary based on steak size and exact ingredients used, but here is a general estimate for 1 filet mignon steak with butter:
- Calories: 420
- Protein: 34g
- Fat: 31g
- Carbohydrates: 1g
- Fiber: 0g
- Sugar: 0g
- Sodium: 540mg
Common Questions About Filet Mignon
What is the best way to cook filet mignon at home?
Searing in a hot skillet and finishing in the oven is one of the best methods. It gives you a great crust and an evenly cooked center.
Why is filet mignon so tender?
It comes from the tenderloin, which is a muscle that does very little work. Less work means less toughness.
Can I marinate filet mignon?
You can, but it usually doesn’t need it. Filet mignon shines with simple seasoning.
How do I know when my steak is done?
The most reliable way is to use an instant-read thermometer. It’s quick, easy, and takes out the guesswork.
Can I make this copycat Ruth’s Chris steak recipe ahead?
You can season the steaks a few hours ahead and keep them refrigerated. For best texture, cook them fresh right before serving.
Final Thoughts
There’s something special about making a restaurant-style meal at home, especially when it turns out this good. This copycat Ruth’s Chris filet mignon recipe is rich, tender, and surprisingly doable for a weeknight celebration, date night, or holiday dinner.
If you make it, I’d love to hear how it turned out. Did you serve it with mashed potatoes? Did you go full steakhouse with creamed spinach too? Leave a comment and share your spin on it. And if you know someone who loves steak, send this recipe their way.
Good food gets even better when it’s shared.
Disclaimer
This recipe is a copycat recipe inspired by the style and flavor of a popular restaurant dish. It is not the official recipe for Ruth’s Chris Steak House Filet Mignon, and no knowledge of the actual proprietary recipe is implied. This post is not affiliated with, endorsed by, or sponsored by Ruth’s Chris Steak House.
Simply Copycat Recipes is also an Amazon affiliate. This means we may earn a small commission from qualifying purchases made through links, at no extra cost to you.
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