Ever wondered how steakhouses achieve that mouthwatering crust on a filet mignon? The secret is often a blazing-hot cast iron skillet. For the best results, let your steak sit at room temperature ...

I preheated my cast-iron skillet over high heat for about five minutes. While the skillet was heating up, I patted the tied filet mignon dry and coated it in a thin layer of vegetable oil.