8oz Petite Filet Recipe

Bring steak to room temperature

Remove the 8 oz petite filet from the refrigerator 30–45 minutes before cooking and pat it dry thoroughly with paper towels. Dry surface promotes a better sear.

Season

Season both sides and the edges generously with the kosher salt (about 1 to 1¼ tsp total), then sprinkle the black pepper evenly. If using, lightly dust the garlic powder on both sides. Press the seasonings gently into the meat so they adhere.

Preheat pan

Place a heavy skillet (cast-iron preferred) on the stovetop over medium-high heat. Let it heat for 3–5 minutes until very hot — a drop of water should sizzle and evaporate quickly.

Sear the filet

Add 1 tablespoon high-heat oil to the hot pan and swirl to coat. Carefully place the filet into the pan away from you. Sear undisturbed for 2.5–3 minutes until a deep brown crust forms on the bottom.

Flip and baste

Flip the filet using tongs. Add 2 tablespoons butter, the thyme sprigs, and the crushed garlic clove to the pan. Tilt the pan slightly and, using a spoon, continuously baste the melting butter over the top of the steak for 2–3 minutes while the second side sears. This builds flavor and helps finish cooking.

Check doneness & optional oven finish

For a 1.5–2 inch thick 8 oz filet, target internal temperatures: 120–125°F for rare, 125–130°F for medium-rare, 130–135°F for medium. Use an instant-read thermometer inserted into the side/center of the steak. If the steak reaches the target temperature during pan cooking, remove from heat. If it needs more time, transfer the skillet to a preheated 400°F oven for 3–6 minutes, checking frequently until desired temperature is reached.

Rest the steak

Transfer the filet to a warm plate or cutting board and tent loosely with foil. Rest for 5–7 minutes to allow juices to redistribute; carryover cooking will raise the internal temperature by a few degrees.

Finish and serve

Just before serving, spoon any butter-and-herb pan juices over the steak. Sprinkle a pinch (about 1/4 tsp) of coarse sea or flaky salt across the top for texture if desired. Add 1 tablespoon compound herb butter or a small spoon of béarnaise on top for extra richness, and serve with a lemon wedge if you want a bright counterpoint.