Filet Recipe

Bring to room temperature

Remove the 8 oz filet from refrigeration 30–45 minutes before cooking and keep loosely covered. Pat dry on all sides with paper towel to remove surface moisture.

Season

Generously season all sides of the filet with kosher salt (about 1 tablespoon) and freshly ground black pepper (about 1 teaspoon). Press seasoning gently so it adheres.

Preheat pan

Place a heavy skillet (cast iron preferred) over high heat and let it get very hot for 3–5 minutes. The pan should be smoking lightly when ready.

Add 1 tablespoon neutral oil to the hot pan and swirl to coat. Carefully lay the filet in the pan away from you to avoid splatter. Sear without moving for 2 minutes to form a deep brown crust.

Flip the filet using tongs and immediately add 1 tablespoon unsalted butter, 2 smashed garlic cloves, and the thyme (and rosemary, if using) to the pan.

Tilt the pan slightly so the butter pools, and continually spoon (baste) the melted butter and aromatics over the top of the steak for another 2–3 minutes. Baste frequently to build flavor and even cooking.

Check internal temperature with an instant-read thermometer: remove the steak from the pan at 120–125°F (49–52°C) for rare, 125–130°F (52–54°C) for medium-rare, or 130–135°F (54–57°C) for medium. For an 8 oz filet about 1.5–2 inches thick, total searing time after flipping is usually 2–4 minutes depending on target doneness.

Transfer the filet to a cutting board or warm plate. Spoon any pan juices and a little of the butter over the top, then sprinkle with about 1/2 teaspoon flaky sea salt to finish.

Let the steak rest, uncovered or loosely tented, for 5 minutes to allow juices to redistribute. Resting time is listed as 5 minutes in the ingredients section.

Slice or serve whole. Serve immediately.