Center Cut Filet Recipe

Bring to room temperature

Remove filets from refrigerator 30–45 minutes before cooking. Pat dry with paper towels to remove surface moisture.

Season both sides of steaks liberally with kosher salt and freshly ground black pepper. Press seasoning into the meat so it adheres.

Preheat oven to 400°F (200°C). Heat a heavy ovenproof skillet (cast-iron preferred) over high heat until very hot, about 4–5 minutes.

Add 2 tablespoons vegetable oil to the hot skillet and swirl to coat. Carefully add the filets and sear undisturbed for 2–3 minutes until a deep brown crust forms. Flip and sear the other side 2 minutes.

Add 2 tablespoons unsalted butter, the smashed garlic cloves, and thyme to the skillet. Tilt the pan and continuously spoon the melted butter over the steaks (baste) for 30–45 seconds to flavor the crust.

Transfer the skillet to the preheated oven and roast until desired internal temperature: 120°F (49°C) for rare, 125–130°F (52–54°C) for medium-rare, 135°F (57°C) for medium. This typically takes 4–7 minutes depending on thickness. Use an instant-read thermometer inserted into the center.

Remove steaks from oven and transfer to a cutting board. Tent loosely with foil and rest 8–10 minutes. Resting allows juices to redistribute and finish carryover cooking.

Finish: place each rested filet on plate and top with a generous knob (about 1–2 tablespoons) of the prepared steak butter so it melts over the warm steak.

While steaks come to room temperature, make the steak butter. In a small bowl, combine 4 tablespoons softened unsalted butter, chopped parsley, chopped chives, 1 teaspoon minced garlic, 1/2 teaspoon lemon zest, 1/4 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper.

Mix thoroughly until smooth and evenly distributed. Shape into a log on plastic wrap if making ahead, or portion into small scoops. Chill if you want it firm, or keep at room temperature for easy melting when placed on hot steak.

Preheat oven to 425°F (220°C) if not already hot from steak step. Scrub russet potatoes and pat dry. Rub each potato with 1/2 tablespoon olive oil and sprinkle 1/4 teaspoon kosher salt over each; prick potatoes a few times with a fork.

Place potatoes directly on the oven rack or on a baking sheet and bake 45–60 minutes until skins are crisp and an inserted skewer meets little resistance. Time varies by size.

Remove potatoes from oven. Make a lengthwise slit across the top and squeeze the ends to open. Add 1 tablespoon butter to each potato and fluff the interior with a fork to combine.

Top each potato with 1/4 cup sour cream, 1/4 cup shredded cheddar, about 1.5 tablespoons crumbled bacon, and 1 tablespoon sliced green onions. Season with a pinch of salt and freshly ground black pepper to taste.

While potatoes bake and steaks rest, preheat a grill or grill pan to medium-high heat. Toss trimmed asparagus with 1 tablespoon olive oil, 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper to coat evenly.

Grill asparagus in a single layer, turning occasionally, until crisp-tender and lightly charred, about 4–6 minutes depending on thickness.

Transfer asparagus to a platter, squeeze lemon wedges over the top, and serve alongside the filet and loaded baked potatoes.