7 Oz Filet Mignon Recipe

Bring steak to room temperature

Remove the 7 oz filet mignon from the refrigerator 30–45 minutes before cooking. Pat dry thoroughly with paper towels to remove surface moisture (this helps achieve a good sear).

Season both sides and edges of the steak evenly with kosher salt (about 1 tsp total), freshly ground black pepper (about 1 tsp total) and, if using, 1/4 tsp garlic powder. Press the seasoning gently into the meat so it adheres.

Preheat oven and skillet

Preheat the oven to 400°F (200°C). Place a heavy oven-safe skillet (cast iron preferred) on the stovetop over medium-high heat while the oven preheats so the pan becomes very hot.

Add oil and sear

When the skillet is smoking lightly, add 1 tablespoon neutral high‑heat oil and swirl to coat. Carefully place the filet mignon in the pan. Sear without moving for 2 to 2½ minutes, until a deep brown crust forms. Flip and sear the other side for 2 minutes.

Add butter and aromatics

Reduce heat to medium. Add 1 tablespoon unsalted butter, the crushed garlic clove, and the thyme or rosemary sprig to the pan. Tilt the pan slightly and spoon (baste) melted butter and aromatics over the steak repeatedly for about 30–45 seconds to coat the top and edges.

Finish in the oven

Transfer the skillet to the preheated 400°F oven. For a 1.5–2" thick 7 oz filet: roast 4–6 minutes for medium‑rare (internal temp ~125–130°F / 52–54°C), 6–8 minutes for medium (130–140°F / 54–60°C). Use an instant‑read thermometer inserted into the side to check doneness. Remove a couple degrees before target as it will carryover cook while resting.

Transfer the steak to a cutting board or plate and tent loosely with foil. Rest for 5–7 minutes to allow juices to redistribute.

Optionally, spoon any butter and pan juices over the steak. Sprinkle finishing flaky sea salt (about 1/4 tsp) and chopped parsley (1 tablespoon) if desired. Serve whole or sliced against the grain.