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Ingredients
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Steak
Cooking fat & aromatics
Finishing & serving
Method
Steak
Bring to room temperature
Remove the 8 oz dry-aged filet from the refrigerator and place it on a plate. Pat dry with paper towels. Let rest at room temperature for 30–45 minutes to take the chill off; this promotes even cooking.
Season
About 10 minutes before cooking, pat the steak dry again. Season both sides generously with kosher salt and freshly ground black pepper, pressing the seasoning gently into the meat.
Searing & oven finishing
Preheat pan and oven
Preheat your oven to 400°F (200°C). Heat a heavy oven-safe skillet (cast iron preferred) over high heat until very hot, about 3–5 minutes.
Sear steak
Add 1 tablespoon neutral oil to the hot pan and swirl to coat. Carefully lay the filet in the pan away from you to avoid splatter. Sear without moving for 2–3 minutes until a deep brown crust forms. Flip and sear the other side 2 minutes. Also briefly sear the edges (use tongs) for 20–30 seconds to render any fat and color the sides.
Baste with butter and aromatics
Reduce heat to medium-high. Add 1 tablespoon unsalted butter, the smashed garlic cloves, thyme sprigs, and optional rosemary to the pan. Tilt the pan slightly and, using a spoon, continuously baste the top of the steak with the melted butter and pan juices for 30–60 seconds to build flavor.
Finish in the oven
Transfer the skillet to the preheated oven to finish cooking. For target doneness: rare 120–125°F (about 4–6 minutes), medium-rare 130–135°F (about 6–8 minutes). Use an instant-read thermometer inserted into the center to check temperature. Cooking times vary by steak thickness; adjust as needed.
Resting & serving
Rest
Remove the skillet from the oven and transfer the filet to a cutting board. Tent loosely with foil and rest for 5–10 minutes. Resting allows juices to redistribute and carryover cooking to finish.
Finish & serve
If desired, melt 1 tablespoon of unsalted butter over the steak or place a small knob of compound butter on top. Sprinkle with a pinch of coarse finishing salt to taste. Serve whole or sliced against the grain, with a lemon wedge on the side if you like a bright note.