Filet Recipe

Bring to room temperature

Remove the filets from the refrigerator 30–45 minutes before cooking so they come close to room temperature. Pat each steak dry very thoroughly with paper towels.

Season both sides of each filet generously and evenly with kosher salt and then with freshly ground black pepper. Press the seasoning gently into the meat so it adheres.

Preheat an oven to 400°F (200°C). Place a large ovenproof skillet (cast iron preferred) on the stovetop and heat it over high until very hot, about 4–5 minutes.

Add 2 tablespoons neutral oil to the hot pan and swirl to coat. When the oil is shimmering and just beginning to smoke, carefully add the filets, spacing them so they don't touch. Sear without moving for 2–3 minutes, until a deep brown crust forms.

Flip the filets and immediately add 2 tablespoons unsalted butter, the crushed garlic cloves, thyme sprigs, and optional rosemary to the pan.

Tilt the pan slightly and, using a spoon, continuously baste the steaks with the melted butter and aromatics for about 1 minute to build flavor and help develop the crust.

Transfer the skillet to the preheated oven to finish cooking to desired doneness: about 4–6 minutes for medium-rare (internal temperature 125–130°F / 52–54°C), 6–8 minutes for medium (135°F / 57°C). Use an instant-read thermometer inserted into the center to check temperature.

Remove the skillet from the oven and transfer the filets to a warm plate or cutting board. Spoon any pan juices and melted butter over the steaks. Optionally place 1 tablespoon unsalted butter on top of each steak for an extra glossy finish.

Let the steaks rest for 5–10 minutes (5 minutes for smaller filets, up to 10 for thicker cuts) so juices redistribute. While resting, sprinkle each steak with a pinch of coarse sea salt to taste.

Slice or serve whole. Serve immediately with your preferred sides.