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Ingredients
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Steak
Optional finishing (for sauce or serving)
Method
Steak
- 1
Bring to room temperature
Remove the 8 oz center-cut filet from the refrigerator and pat dry with paper towels. Let sit at room temperature for 30–45 minutes (no more than 1 hour) so it cooks evenly.
- 2
Season
Just before cooking, season both sides and the edges generously with kosher salt (about 1 tablespoon total) and freshly ground black pepper (about 1 teaspoon). Pat the seasoning onto the meat so it adheres.
- 3
Preheat pan
Place a heavy skillet (cast iron preferred) over medium-high heat and let it get very hot for 3–5 minutes. Add 1 tablespoon neutral oil and swirl to coat; the oil should shimmer but not smoke heavily.
- 4
Sear the filet
Carefully place the filet in the hot pan. Sear without moving for 2.5–3 minutes until a deep brown crust forms. Flip the steak and sear the other side for 2.5–3 minutes. If the steak has a fat cap or edges, hold it with tongs and quick-sear the edges for 20–30 seconds each to render any exterior fat and brown evenly.
- 5
Baste with butter and aromatics
Reduce heat to medium. Add 1 tablespoon unsalted butter, the smashed garlic cloves, and 2 herb sprigs to the pan. When the butter melts and foams, tilt the pan slightly and use a spoon to baste the melted butter, garlic, and herb-infused juices over the top of the filet repeatedly for 1–2 minutes. This adds flavor and promotes even cooking.
- 6
Check doneness and rest
For an 8 oz, 1.5–2 in thick filet, aim for these approximate internal temperatures: 120–125°F for rare, 125–130°F for medium-rare, 135°F for medium. Use an instant-read thermometer inserted into the center to check. After removing from the pan when the temperature is 5°F below your target (carryover will raise it), transfer the steak to a cutting board and tent loosely with foil. Rest for 5–7 minutes to let juices redistribute.
Optional finishing (pan sauce)
- 7
After removing the steak to rest, keep the pan over medium heat. If there are browned bits, add 1 tablespoon red wine or beef stock and scrape the bottom of the pan with a wooden spoon to deglaze. Let the liquid reduce by half (about 30–60 seconds), then remove from heat and whisk in 1 teaspoon cold unsalted butter to create a glossy quick sauce. Spoon over the rested filet and serve.