8 Oz Filet Recipe

Bring to room temperature

Remove the 8 oz filet from the refrigerator 30–45 minutes before cooking so it comes closer to room temperature. Pat dry thoroughly with paper towels — dry surface promotes better sear.

Season

Season all sides of the filet evenly with kosher salt (about 1 tsp) and freshly ground black pepper (about 1 tsp). If using, sprinkle garlic powder lightly (about 1/4 tsp). Press seasoning gently into the meat so it adheres.

Preheat oven and skillet

Preheat your oven to 400°F (200°C). Place a heavy oven-safe skillet (cast iron is ideal) on the stovetop and heat over medium-high until very hot, about 3–5 minutes. Add 1 tablespoon neutral oil and swirl to coat — the oil should shimmer but not smoke heavily.

Sear the filet

Carefully place the seasoned filet in the hot skillet. Sear without moving for 2–2.5 minutes until a deep brown crust forms. Flip and sear the other side 2 minutes. Also sear the edges (use tongs) for about 30–45 seconds total to render any fat and brown the sides.

Add aromatics and baste

Reduce heat to medium. Add 1 tablespoon unsalted butter, the 2 smashed garlic cloves, and 2 thyme sprigs to the skillet. Tilt the pan slightly and use a spoon to baste the melted butter and aromatics over the filet continuously for 30–60 seconds to infuse flavor.

Finish in the oven

Transfer the skillet to the preheated oven. For an 8 oz center-cut filet (about 1.5–2 inches thick) cook for: 4–5 minutes for rare (120–125°F), 6–7 minutes for medium-rare (130–135°F), 8–9 minutes for medium (140–145°F). Use an instant-read thermometer inserted into the center to confirm doneness.

Rest

Remove the skillet from the oven and transfer the filet to a cutting board or plate. Tent loosely with foil and rest for 5–10 minutes. Resting allows juices to redistribute and carryover cooking to finish.

Deglaze and make pan sauce (optional)

While the steak rests, place the skillet back on medium-high heat (use caution — handle will be hot). Add 1/4 cup dry red wine or beef stock to deglaze, scraping up brown bits with a wooden spoon. Reduce by half, about 1–2 minutes. Remove from heat and whisk in 1 tablespoon cold diced butter until the sauce is glossy and slightly thickened. Spoon sauce over the sliced filet.

Slice and serve

Slice the rested filet across the grain into 3/4–1 inch thick medallions (optional). Plate, spoon optional pan sauce over the steak, and serve immediately.