Magnum Filet Recipe

Bring to room temperature

Remove the 12 oz filet from the refrigerator and let it sit, uncovered, on a plate for 30–45 minutes until it reaches near room temperature. Pat dry thoroughly with paper towels just before seasoning.

Season all sides of the dry, room-temperature filet evenly with 1 teaspoon kosher salt, 1 teaspoon freshly ground black pepper, and 1/4 teaspoon garlic powder. Press the seasoning gently into the meat so it adheres.

Preheat pan and sear

Place a heavy cast-iron skillet or stainless-steel pan over high heat and let it heat for 4–5 minutes until very hot. Add 1 tablespoon neutral oil and swirl to coat. Carefully place the seasoned filet in the pan. Sear without moving for 2.5–3 minutes to form a deep brown crust.

Flip the filet using tongs and immediately add 2 tablespoons unsalted butter, 2 crushed garlic cloves, 2 thyme sprigs, and 1 rosemary sprig (optional) to the pan. Tilt the pan slightly and use a spoon to baste the melted butter and aromatics over the top of the steak continuously for 1.5–2 minutes.

Continue cooking and basting until the internal temperature reaches your desired doneness: 120–125°F for rare, 125–130°F for medium-rare, 135°F for medium (use an instant-read thermometer inserted into the side, into the center). For a 12 oz thick filet (about 1.5–2 inches), expect approximately 5–8 minutes total sear + baste time depending on thickness and stove.

If the steak is thick and not yet at target temperature after searing, reduce heat to medium-low and transfer the pan to a preheated 375°F oven for 3–6 minutes, then finish with a quick baste on the stovetop. Use an instant-read thermometer to confirm temperature.

Remove the filet from the pan onto a cutting board or warm plate. Spoon 1 tablespoon melted unsalted butter over the top, tent loosely with foil, and let rest for 5–8 minutes. Resting allows juices to redistribute and yields a tender, juicy steak.

After resting, sprinkle 1/4 teaspoon coarse sea salt or flaky finishing salt over the top and garnish with 1 tablespoon chopped fresh parsley if desired. Slice against the grain if serving pre-sliced, or serve whole with 2 tablespoons steak jus or pan sauce on the side.

Serve immediately with preferred sides (mashed potatoes, roasted vegetables, or a crisp salad).