8oz Charbroiled Filet Mignon Recipe

Bring to temperature

Remove the filet mignon from the refrigerator 45–60 minutes before cooking and leave loosely covered at room temperature. This ensures even cooking.

Preheat grill or broiler

Preheat a charbroiler, gas grill, or heavy cast-iron skillet to very high heat (500–600°F / a hot broiler if using an oven). If using a grill, clean and oil the grates. If using a skillet, heat it until just starting to smoke.

Season

Pat the steak dry with paper towels. Brush the surface very lightly with 1 tsp high-heat oil. Generously season both sides with kosher salt (about 1 tablespoon total) and freshly ground black pepper (about 1 teaspoon).

Sear

Place the filet on the hot grill or skillet. Sear without moving for 2–3 minutes until a deep brown crust forms. Rotate 45 degrees halfway through for crosshatch grill marks if using a grate.

Flip and add aromatics

Flip the steak and immediately add 1 tablespoon butter, the smashed garlic cloves, and thyme sprigs to the skillet (or a small heatproof dish near the steak on the grill). If using a skillet, tilt the pan slightly and spoon the melted butter and aromatics over the top of the steak (baste) for 1–2 minutes.

Finish to temperature

Continue cooking until the steak reaches your desired internal temperature: 115–120°F for rare, 120–125°F for medium-rare, 130–135°F for medium. For an 8 oz, 1.5–2 inch filet, total cook time after initial sear is typically 4–6 minutes per side depending on heat and thickness. Use an instant-read thermometer inserted into the thickest part to confirm doneness.

Rest

Transfer the filet to a warm plate and tent loosely with foil. Let rest 5–8 minutes so juices redistribute; internal temperature will rise 5–8°F during resting.

While the steak rests, combine 2 tablespoons softened unsalted butter, 1 teaspoon chopped parsley, 1 teaspoon chopped chives, 1/2 teaspoon lemon zest, 1/8 teaspoon salt, and 1/8 teaspoon black pepper in a small bowl. Mix until smooth and form into a small log or dollop. Chill briefly if you want it to hold shape.

Top the hot rested filet with a slice or dollop of compound butter so it melts over the steak. Garnish with microgreens or parsley and serve with lemon wedges on the side.

Plate the steak whole or sliced crosswise. Spoon any pan juices over the top. Serve immediately with your choice of sides (mashed potatoes, creamed spinach, or grilled vegetables) and the optional compound butter.