8oz Filet Mignon Recipe

Bring to room temperature

Remove the 8 oz filet from the refrigerator and let it sit, uncovered or lightly loosely covered, for 30–45 minutes until it reaches near room temperature (this promotes even cooking). Pat the steak very dry on all sides with paper towels.

Season

Generously season both sides and the edges of the dry steak with the kosher salt and freshly ground black pepper. Press the seasoning into the surface so it adheres.

Preheat pan

Place a heavy skillet (cast iron preferred) over high heat and heat it until it is very hot — about 4–5 minutes. Add the neutral oil and swirl to coat; the oil should shimmer and just begin to smoke.

Sear the steak

Carefully add the filet to the hot pan. Sear undisturbed for 2–2.5 minutes to form a deep brown crust (for a 1.5–2 in steak). Flip and sear the other side for 2 minutes.

Baste with butter

Reduce heat to medium. Add the unsalted butter, smashed garlic cloves, thyme sprigs, and optional rosemary to the pan. As the butter melts and foams, tilt the pan slightly and spoon the melted butter repeatedly over the top of the steak (baste) for 1.5–2 minutes, continuing to cook until the internal temperature reaches your desired doneness (use an instant-read thermometer): 120–125°F for rare, 125–130°F for medium-rare, 130–135°F for medium. For an 8 oz, 1.5–2 in filet, aim for 125°F for medium-rare (total cook time after sear about 2–4 minutes depending on thickness).

Check temperature and remove

When the steak reaches 5°F below the target final temp (see above), transfer it to the resting plate or cutting board using tongs. Save the pan and juices for optional spooning. Do not overcook — residual heat will raise the temperature while resting.

Rest

Tent the steak loosely with foil and let rest for 5–8 minutes so the juices redistribute. Rest time depends on thickness; 5–8 minutes is ideal for an 8 oz filet.

Finish and serve

After resting, if desired spoon some of the pan juices and melted butter over the steak. Sprinkle flaky sea salt to taste and top with a pat of compound butter or a drizzle of steak sauce if using. Serve whole or slice across the grain into 1/2-inch medallions and plate immediately.

Optional pan sauce (use reserved pan)

If you want a quick pan sauce: return the skillet to medium heat, add 1/4 cup beef stock or red wine to deglaze, scrape browned bits, simmer 1–2 minutes, whisk in 1 tablespoon cold butter off heat to finish, then spoon over the steak.