Take your room temperature steak and sprinkle all sides of the steak with salt and ground peppercorns making sure it is generously coated. Place the cast iron skillet on a large burner on the stove and let it heat up before adding the butter and olive oil.
Once the skillet it hot, reduce the heat to medium, add the butter and olive oil (it should melt and bubble right away). Place your steak in the middle of the skillet, and let them sit (do not flip them) for 5 minutes allowing the outside to sear.
While the steak is sitting you can add some fresh herbs to the pan as well if using. After 5 minutes flip each steak using tongs and let it sit for an additional 5 minutes without moving it.
After 5 minutes, use your tongs to prop each cut if steak on it's side for 1-2 minutes so the edges can sear. Repeat this until all the edges are seared.
Once all sides are seared check the internal temperature of each pepper crusted steak and continue to cook on low until it reaches your desired temperature. I like mine about medium to medium-rare which is an internal temperature of about 145 degrees F.
Once steaks have reached desired internal temperature, let the steaks rest for 10 minutes before slicing. Serve with creamy mushroom sauce and side of choice. Enjoy!
Store leftover steak in an airtight container in the fridge for up to 3 days. To avoid the steak from getting chewy, re-warm in the oven for 10 minutes at 325 degrees or just until warmed through. Alternatively, you can warm in the microwave for 30-60 seconds.
Filet Mignon is a pricey cut of steak. If this is not an option for you, you can also use tenderloin (which includes the filet), sirloin, top sirloin, or NY Strip. The different cuts will cook at different speeds so be sure to test the internal temperature to make sure it is cooked correctly. Whichever cut you choose make sure each piece of steak is at least 1 1/2 inches thick.Nutritional Information does not include Creamy Mushroom Sauce.