Steak Filet Recipe

Bring steaks to room temperature

Remove the filets from the refrigerator 30–45 minutes before cooking so they come close to room temperature. Pat both sides dry with paper towels to remove surface moisture (this helps achieve a good sear).

Season

Generously season both sides and the edges of each filet with kosher salt (about 1/2 tsp per side per steak) and freshly ground black pepper. Press the seasoning lightly into the meat so it adheres.

Preheat pan

Place a heavy skillet (cast iron preferred) on the stovetop over medium-high heat. Let the pan heat for 4–5 minutes until very hot. Add the neutral oil and swirl to coat. The oil should shimmer but not smoke heavily.

Sear steaks

Carefully add the filets to the hot pan, leaving space between them. Sear without moving for 2.5–3 minutes to form a deep brown crust. Flip and sear the second side for 2–3 minutes for medium-rare. Adjust time +/- for thickness and desired doneness (see internal temp guide below).

Baste with butter and aromatics

Reduce heat to medium. Add 2 tbs unsalted butter, the smashed garlic cloves, and thyme sprigs to the pan. Once butter foams, tilt the pan slightly and spoon the melted butter over the tops of the steaks repeatedly for 30–60 seconds to enhance flavor and crust.

Check doneness

Use an instant-read thermometer inserted into the center (not touching bone) to check temperature: 120–125°F for rare, 125–130°F for medium-rare, 135°F for medium. Remove steaks from pan about 5°F below the target since they will carryover cook while resting.

Rest steaks

Transfer the filets to a warm plate or cutting board. Add 1 tbs finishing butter on top of each steak and sprinkle with coarse sea salt. Tent loosely with foil and let rest for 5–10 minutes so juices redistribute.

Serve

After resting, serve whole or slice crosswise into medallions. Spoon any reserved pan juices over the steaks. Serve immediately.