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Ingredients
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Steak & Seasoning
Cooking Fats & Aromatics
Finishing (optional)
Method
Prep
- 1
Bring to room temperature
Remove the 7 oz filet mignon from the refrigerator and let sit, uncovered or lightly covered, at room temperature for 30–45 minutes. Pat dry thoroughly with paper towels to remove surface moisture.
- 2
Searing & Oven Finish
- 3
Preheat skillet and oven
Preheat the oven to 400°F (200°C). Place a heavy ovenproof skillet (cast iron preferred) on the stove over high heat and let it get very hot for 4–5 minutes.
- 4
Sear the steak
Add 1 tablespoon high-heat oil to the hot skillet and swirl to coat. Carefully lay the filet mignon into the skillet away from you. Sear without moving for 2–2.5 minutes until a deep brown crust forms. Flip and sear the other side for 2 minutes. Sear the edges for 20–30 seconds, using tongs to hold the steak upright for the fat/edge contact.
- 5
Add butter and aromatics
Reduce heat to medium-high. Add 1 tablespoon unsalted butter, the crushed garlic cloves, and 2 thyme sprigs to the skillet. As the butter melts and foams, tilt the pan slightly and spoon (baste) the butter and aromatics over the top of the steak continuously for about 30 seconds to 1 minute to build flavor and finish the crust.
- 6
Finish in the oven
Transfer the skillet to the preheated 400°F oven. Roast until the desired internal temperature is reached: about 4–6 minutes for rare (120–125°F / 49–52°C), 6–8 minutes for medium-rare (130–135°F / 54–57°C). Use an instant-read thermometer inserted into the side and centered to check doneness. Remember carryover will raise the temperature ~5°F.
Resting & Serving
- 7
Rest
Carefully remove the skillet from the oven and transfer the filet to a warm plate or cutting board. Tent loosely with foil and let rest for 5–7 minutes to allow juices to redistribute.
- 8
Finish & serve
If desired, sprinkle 1/4 tsp coarse sea salt over the steak and top with 1 tablespoon compound or herb butter to melt during resting. Slice (or serve whole) and serve immediately.