Fillet Steak Recipe

Bring steaks to room temperature

Remove the fillet steaks from the refrigerator 30–45 minutes before cooking. Pat them dry on all sides with paper towels to remove surface moisture.

Season

Lightly brush both sides of each steak with olive oil. Season generously with kosher salt and freshly ground black pepper, pressing the seasoning into the meat so it adheres.

Preheat pan or grill

Place a heavy-bottomed skillet (cast iron preferred) over high heat until very hot, about 4–5 minutes. If using a grill, preheat to high (450–550°F / 230–288°C).

Sear steaks

Add 1 tablespoon olive oil to the hot skillet and swirl to coat. Lay steaks in the pan away from you; they should sizzle immediately. Sear without moving for 2–3 minutes until a deep brown crust forms.

Flip and add butter & aromatics

Flip steaks and immediately add the unsalted butter, crushed garlic cloves (skin on), thyme sprigs and rosemary into the pan. Reduce heat to medium-high to avoid burning the butter.

Baste

Tilt the pan slightly so butter pools on one side. Using a large spoon, continuously spoon the melted butter and aromatics over the top of each steak for 2–4 minutes while the second side sears. Continue until steaks reach your target doneness: about 120°F (49°C) for rare, 125°F (52°C) for medium-rare, 135°F (57°C) for medium (use an instant-read thermometer inserted into the side at the center). Total cook time typically 4–8 minutes depending on thickness (1.5–2 in).

Rest

Transfer steaks to a warm plate or cutting board and spoon some of the pan butter and herbs over them. Tent loosely with foil and rest for 5–8 minutes so juices redistribute. Internal temp will rise a few degrees during resting.

Finish and serve

If desired, spoon any pan juices into the skillet, add 60 ml red wine or prepared beef jus, and simmer briefly to reduce for 1–2 minutes to make a quick sauce. Pour over steaks. Sprinkle with coarse sea salt or flaky salt and chopped parsley before serving.