8oz Filet Mignon Recipe
House blend steak seasoning, broiled to your liking
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Ingredients
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Steak
Finishing & serving
Method
Preparation
Bring steak to temperature
Remove the 8 oz filet from the refrigerator and let it rest at room temperature for 30–45 minutes. This ensures even cooking.
Preheat broiler
Position an oven rack 4–6 inches (10–15 cm) from the broiler element. Preheat the broiler on high for at least 10 minutes. If using a broiler pan or oven-safe skillet, place it in the oven to preheat as well.
Season
Generously season both sides and the edges of the filet with kosher salt and freshly ground black pepper. Sprinkle the house blend steak seasoning evenly over both sides (about 1 tablespoon total). Lightly press the seasoning into the meat so it adheres.
Broiling & finishing
Broil the steak
Place the seasoned filet on the preheated broiler pan or hot oven-safe skillet. Slide under the broiler. Broiling times vary by oven and desired doneness: about 4–5 minutes per side for rare (125°F/52°C), 5–6 minutes per side for medium-rare (130–135°F/54–57°C), 6–7 minutes per side for medium (140–145°F/60–63°C). Use tongs to flip once midway; avoid piercing the steak with a fork. For a thicker crust, broil first 3–4 minutes without moving, then flip and broil remaining time.
Optional pan-baste for extra flavor
If using an oven-safe skillet and after flipping the steak, add the unsalted butter, smashed garlic clove and thyme/rosemary sprig to the pan. As the butter melts, tilt the pan slightly and spoon (baste) the melted butter over the top of the steak repeatedly for 30–60 seconds to build flavor and finish the crust.
Check temperature
Use an instant-read thermometer inserted into the thickest part to check doneness: Rare 120–125°F (49–52°C), Medium-rare 130–135°F (54–57°C), Medium 140–145°F (60–63°C). Note the steak will rise 3–5°F while resting.
Rest
Transfer the filet to a cutting board or warm plate and tent loosely with foil. Rest for 5–7 minutes to allow juices to redistribute.