Prime Filet Mignon Recipe

Bring to temperature and season

Remove the 8 oz prime filet mignon from the refrigerator 30–45 minutes before cooking to bring it to near room temperature. Pat the steak dry on all sides with paper towels. Evenly season both sides and the edges with the kosher salt and freshly ground black pepper.

Preheat pan and oven

Preheat a heavy stainless-steel or cast-iron skillet over medium-high heat for 4–5 minutes until very hot. If you prefer finishing in the oven, preheat the oven to 400°F (200°C) now; otherwise you'll cook only on the stovetop.

Sear the steak

Add the neutral oil to the hot skillet and swirl to coat. When the oil is shimmering and just beginning to smoke, add the filet mignon. Sear without moving for 2 minutes to form a deep brown crust. Flip and sear the second side for 2 minutes. If the edges need browning, use tongs to hold the steak on its side briefly to render and color the fat (about 20–30 seconds per edge).

Baste and finish

Reduce heat to medium. Add the unsalted butter, crushed garlic cloves (with skins), and thyme sprigs to the pan. Tilt the pan slightly and use a spoon to continuously baste the melted butter over the top of the steak for 1–2 minutes. For a medium-rare finish (internal temp 125–130°F / 52–54°C), transfer the skillet to the preheated 400°F oven and roast for 3–5 minutes depending on thickness. For rare aim for 2–3 minutes; for medium aim for 6–7 minutes. If you are not using the oven, continue basting and cook on the stovetop until desired doneness, monitoring internal temperature with an instant-read thermometer.

Check doneness

Insert an instant-read thermometer into the side of the steak at the thickest point. Target temperatures: 120–125°F (49–52°C) rare, 125–130°F (52–54°C) medium-rare, 135–140°F (57–60°C) medium. Remember the steak will rise 3–5°F while resting.

Rest

Transfer the steak to a warm plate or cutting board and tent loosely with foil. Let it rest for 5–8 minutes to allow juices to redistribute.

After resting, sprinkle the steak with sea salt flakes to taste (about 1/4 tsp) and top with a pat of compound or herb butter if desired. Slice against the grain if serving sliced, or serve whole.