8 Oz. Filet Mignon Recipe

Bring to room temperature

Remove the 8 oz filet mignon from the refrigerator 30–45 minutes before cooking and leave loosely covered. Bringing the steak closer to room temperature promotes even cooking.

Pat the steak dry with paper towels. Season both sides generously with the kosher salt and freshly ground black pepper, pressing the seasoning gently so it adheres.

Preheat pan

Place a heavy-bottomed skillet (cast iron preferred) over medium-high heat for 3–5 minutes until very hot. When a drop of water sizzles and evaporates on contact, the pan is ready.

Add 1 tbs neutral oil to the hot pan and swirl to coat. Carefully place the seasoned filet in the pan away from you to avoid splatter. Do not move the steak for the initial sear.

Sear the first side for 2.5–3 minutes without touching, until a rich brown crust forms. Flip the steak using tongs and sear the second side for 2–3 minutes to develop a crust.

Reduce heat to medium. Add 1 tbs unsalted butter, the smashed garlic cloves, and the thyme sprigs to the pan. Tilt the pan slightly and use a spoon to baste the melted butter over the top of the steak repeatedly for 1–2 minutes to build flavor and finish cooking.

Continue cooking and basting until the internal temperature reaches your desired doneness: 120–125°F (49–52°C) for rare, 130–135°F (54–57°C) for medium-rare, or 140°F (60°C) for medium. For an 8 oz, 1.5–2" thick filet, expect 4–6 minutes total per side including basting, but rely on an instant-read thermometer for accuracy.

Transfer the filet to a warm plate or cutting board. Spoon any pan juices and aromatics over the top, then place the optional finishing tablespoon of butter on the hot steak so it melts.

Tent loosely with foil and let rest for 5–7 minutes. Resting allows juices to redistribute and yields a juicier steak.

Finish with a light sprinkle of flaky sea salt (about 1/4 tsp) just before serving. Slice or serve whole.