Center-cut Filet Recipe

Bring steak to room temperature

Remove the 8 oz center-cut filet from the refrigerator 30–45 minutes before cooking. Pat dry thoroughly with paper towels. Room-temperature meat sears more evenly.

Season

Season all sides of the filet generously 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 medium-high heat and let it heat until very hot, about 4–5 minutes. The pan should be smoking slightly when the oil is added.

Sear

Add the neutral oil to the hot pan and swirl to coat. Carefully place the filet in the pan and let it sear undisturbed for 2.5–3 minutes to develop a deep brown crust.

Flip and baste

Flip the filet and add the unsalted butter, crushed garlic clove, and thyme or rosemary to the pan. Tilt the pan slightly and use a spoon to continuously baste the steak with the melted butter and pan juices for 2–3 minutes, spooning over the top to flavor and finish the crust.

Finish to temperature

For a medium-rare center (recommended), cook until the internal temperature reaches 125–128°F (52–53°C). This typically takes about 4–6 minutes total searing time depending on thickness and stove. Use an instant-read thermometer inserted into the center to check doneness. For medium, target 135°F (57°C).

Rest

Remove the filet to a warm plate or cutting board and tent loosely with foil. Rest for 5–8 minutes to allow juices to redistribute; the internal temperature will rise about 3–5°F during resting.

Finish and serve

If desired, sprinkle a small pinch of sea or finishing salt and the chopped parsley over the rested steak. Serve whole or sliced against the grain. Offer a lemon wedge on the side if you like a bright contrast.

Notes: This preparation is gluten free. Adjust seasoning to taste. For a cross-restaurant style presentation, plate with simple sides such as roasted potatoes, seasonal vegetables, or a mixed green salad.