Steak Filet Recipe
Make Steak Filet Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Steak
Finishing & Serving
Method
Steak
Bring steaks to room temperature
Remove the filet mignons from the refrigerator 30–45 minutes before cooking. Pat them dry thoroughly with paper towels — moisture prevents good searing. Trim any large excess fat or silver skin if present.
Season
Generously season both sides and the edges of each steak with kosher salt (about 1/2 tsp per side depending on thickness) and freshly ground black pepper. Press the seasoning gently into the meat so it adheres.
Preheat pan and oil
Place a heavy skillet (preferably cast-iron) over high heat and let it get very hot for 5 minutes. Add the neutral oil and swirl to coat — the oil should shimmer but not smoke heavily.
Sear steaks
Carefully place the filets into the hot pan, leaving space between them. Sear undisturbed for 2–3 minutes until a deep brown crust forms. Flip and sear the other side for 2–3 minutes. For a 1.5–2 inch thick filet, this will start to bring the center toward medium-rare.
Add butter and aromatics
Reduce heat to medium. Add the unsalted butter, smashed garlic cloves, thyme sprigs, and optional rosemary to the pan. As the butter melts, tilt the pan slightly and use a spoon to baste the steaks continuously with the melted butter and pan juices for 1–2 minutes. This adds flavor and helps finish cooking evenly.
Check doneness
Use an instant-read thermometer inserted into the side of the filet: 120–125°F (49–52°C) for rare, 125–130°F (52–54°C) for medium-rare, 130–135°F (54–57°C) for medium. If the steaks need more time, transfer the pan to a preheated 375°F (190°C) oven and roast for 3–6 minutes until desired temperature is reached.
Rest
Transfer the filets to a cutting board or warm platter. Spoon a little of the melted butter and aromatics over the top, tent loosely with foil, and let rest for 5–10 minutes. Resting redistributes juices and ensures a tender steak.
Finishing & Serving
Finish and season
Just before serving, sprinkle a pinch of coarse sea or finishing salt over each steak to enhance flavor. If using softened or compound butter, place a tablespoon on each hot filet so it melts over the top.