Bone - In Filet Recipe

Bring to temperature & season

Remove the bone-in filets from the refrigerator 45–60 minutes before cooking to reach near-room temperature (this helps even cooking). Pat dry thoroughly with paper towels. Generously season all surfaces, including the bone and sides, with kosher salt (about 1 tsp per steak per side) and freshly ground black pepper. Press the seasoning lightly so it adheres.

Preheat pan and oven

Preheat your oven to 400°F (205°C). Place a heavy oven-safe skillet (cast iron preferred) on the stovetop and heat over medium-high until very hot, about 5 minutes. You should see a faint smoke when the pan is ready.

Sear the filets

Add 2 tbs neutral high-smoke oil to the hot skillet and swirl to coat. Carefully place the filets bone-side up (meat touching the pan) and sear without moving for 2–3 minutes, until a deep brown crust forms. Tilt the steaks and sear the exposed edge (the fat and the sides) for 30–45 seconds to render and brown. Flip the steaks and sear the second face for 2–3 minutes until equally browned. Sear the bone-facing side briefly (20–30 seconds) to develop color on the bone.

Baste with butter and aromatics

Reduce heat to medium. Add 3 tbs unsalted butter, crushed garlic cloves, 4 thyme sprigs, and 1 rosemary sprig to the pan. As the butter melts, tilt the skillet slightly and use a spoon to continuously baste the steaks with melted butter and pan juices for 1–2 minutes. This builds flavor on the crust and helps carry heat into the center.

Finish in the oven

Transfer the skillet to the preheated oven to finish cooking. For medium-rare (internal temperature 125–130°F / 52–54°C), roast for about 6–8 minutes depending on thickness. For medium (135°F / 57°C), roast 9–11 minutes. Use an instant-read thermometer inserted into the thickest part of the filet (not touching the bone) to check doneness. Note: the bone will conduct heat and make the center a bit slower; rely on thermometer reading.

Rest the steaks

Remove the skillet from the oven and transfer the filets to a warm cutting board or plate. Tent loosely with foil and let rest for 8–10 minutes (resting allows juices to redistribute and carryover cooking to reach final temp). While resting, spoon any pan juices and melted butter over the steaks once or twice.

Finish & serve

Optionally brush each steak with 1 tsp olive oil and sprinkle with flaky sea salt to finish. Serve whole or slice off the bone and cut into thick slices. Add a pat of warm rested butter or compound butter on top, and serve with lemon wedges if desired.

If using compound butter, place a slice on each hot steak just before serving so it melts into the meat. Use lemon wedges to brighten the flavor if you like a slight acid contrast.