Filet Mignon Recipe

Bring to temperature

Remove the 8 oz filet mignon from refrigeration and place on a plate. Let sit at room temperature for 30–45 minutes so the steak cooks evenly.

Preheat broiler

Position an oven rack so the top of the steak will be about 3–4 inches from the broiler element. Preheat the broiler on high for at least 10 minutes. Use a broiler pan or a heavy-duty sheet pan with a wire rack to allow airflow beneath the steak.

Season and oil

Pat the steaks dry on all sides with paper towels. Lightly brush or rub the neutral oil on both sides. Season generously with kosher salt and freshly ground black pepper on both faces and the edges. Let rest 2–3 minutes to let salt adhere.

Broil

Place the steak on the prepared rack in the preheated broiler. Broil until the surface is well-browned and an internal temperature is reached for desired doneness, flipping once halfway through: 3–4 minutes per side for rare (120–125°F / 49–52°C), 4–5 minutes per side for medium-rare (130–135°F / 54–57°C), 5–6 minutes per side for medium (140–145°F / 60–63°C). Use an instant-read thermometer inserted into the center to check temperature. Times may vary with broiler strength and steak thickness.

Carryover and rest

Remove the steak from the broiler when it is about 5°F (2–3°C) below the target temperature. Transfer to a warm plate and tent loosely with foil. Rest for 5–7 minutes to allow juices to redistribute and for carryover cooking to finish.

Baste with butter and aromatics

While the steak rests, in a small skillet melt the unsalted butter over medium-low heat. Add the crushed garlic clove and thyme sprig and warm for 30–45 seconds until fragrant (do not brown the garlic). Spoon the warmed butter and aromatics over the resting steak once or twice to add richness and fragrance.

Serve

Remove garlic and thyme if desired. Slice the filet mignon or serve whole. Season lightly with additional flaky salt if desired. Serve immediately.