Restaurants›DRAFT + TABLE›8 Oz Filet Recipe

8 Oz Filet Recipe

Inspired by DRAFT + TABLE

Time1h

Serves1

Make 8 Oz Filet Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Steak

1 piece 8 oz beef filet (center-cut, about 1.5–2 inches thick)1 tsp Kosher salt1 tsp Freshly ground black pepper1 tbs Neutral high-heat oil (grapeseed, canola, or vegetable)2 tbs Unsalted butter2 cloves Garlic cloves, smashed2 sprigs Fresh thyme sprigs

Resting & finishing

1/4 tsp Flaky sea salt (optional, for finishing)1 tbs Fresh parsley, chopped (optional, garnish)

Method

Steak

Bring to room temperature

Remove the 8 oz filet from the refrigerator 30–45 minutes before cooking. Pat the steak dry on all sides with paper towels. Allowing it to warm slightly ensures even cooking.

Season

Generously season both sides and the edge with kosher salt and freshly ground black pepper. Press the seasoning gently into the meat so it adheres.

Preheat pan

Place a heavy skillet (cast iron preferred) over medium-high heat and let it heat 3–5 minutes until very hot. Add the high-heat oil and swirl to coat the pan; the oil should shimmer but not smoke heavily.

Sear the filet

Place the filet in the hot pan and sear without moving for 2–3 minutes, until a deep brown crust forms. Flip and sear the second side 2–3 minutes. For a 1.5–2" thick filet aiming for medium-rare (125–130°F final), proceed to pan-baste; adjust time for thickness or desired doneness.

Pan-baste for flavor

Reduce heat to medium. Add the unsalted butter, smashed garlic cloves, and thyme sprigs to the pan. Once the butter melts and foams, tilt the pan toward you and spoon the butter, garlic, and thyme over the top of the steak repeatedly for 1–2 minutes. Continue basting while checking doneness with an instant-read thermometer: 120–125°F for rare, 125–130°F for medium-rare, 130–135°F for medium.

Finish as needed

If the steak hasn’t reached desired temperature after searing and basting, transfer the skillet to a preheated 375°F (190°C) oven for 3–6 minutes, checking temperature every 2 minutes to avoid overcooking. For a thinner filet, oven finish may not be necessary.

Rest the steak

Remove the filet from the pan and transfer to a cutting board or warmed plate. Tent loosely with foil and rest 5–7 minutes; carryover cooking will raise the internal temperature a few degrees and juices will redistribute.

Resting & finishing

After resting, optionally sprinkle the surface with flaky sea salt to taste and garnish with chopped fresh parsley. Slice against the grain if serving sliced, or serve whole. Plate with any desired sides and spoon any reserved pan juices or butter over the steak.