12 Oz. Center-cut Filet Mignon* Recipe

Bring to room temperature

Remove the 12 oz filet mignon from the refrigerator 30–45 minutes before cooking and leave loosely covered on a plate to come to near room temperature. Pat the steak very dry with paper towels — moisture prevents proper searing.

Season

Evenly rub 1 tablespoon olive oil over all surfaces of the steak. Season both sides and the edges generously with 1 1/2 tablespoons kosher salt, 1 teaspoon freshly ground black pepper, and 1/2 teaspoon garlic powder. Press the seasonings gently so they adhere.

Preheat pan

Place a heavy cast-iron skillet or stainless-steel pan over high heat and let it heat for 5 minutes until very hot. The pan should be smoking lightly.

Sear the steak

Add the steak to the dry hot pan (you can add a teaspoon of oil if the pan is not well seasoned). Sear undisturbed for 2.5–3 minutes until a deep brown crust forms. Flip and sear the second side 2.5–3 minutes. While searing the second side, sear the fat edge for 30–45 seconds using tongs to render a little fat.

Baste and finish

Reduce heat to medium-low. Add 2 tablespoons unsalted butter, 2 smashed garlic cloves, and the thyme and rosemary to the pan. Tilt the pan slightly and, using a spoon, continuously baste the steak with the melted butter and aromatics for 1.5–3 minutes while the interior approaches desired doneness. Use an instant-read thermometer: 120–125°F for rare, 130–135°F for medium-rare, 140°F for medium.

Rest

Transfer the steak to a cutting board and tent loosely with foil. Rest for 8–10 minutes to let juices redistribute. Resting will raise the internal temperature ~5°F.

While the steak rests, spoon the pan juices and melted butter over the steak once or twice. If desired, melt another 1 tablespoon butter in the pan and swirl in 1 teaspoon minced parsley for color. Discard garlic cloves and herb stems before serving.

Slice the filet against the grain into 1-inch slices or serve whole. Sprinkle a light pinch (about 1/2 tsp) of coarse sea salt or flaked salt over the sliced steak to enhance flavor. Serve with optional red wine pan sauce on the side (≈1/4 cup) and garnish with minced parsley.