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Ingredients
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Steak
Optional finishing & garnish (GF)
Method
Steak
- 1
Bring steak to temperature
Remove the 8 oz filet from the refrigerator and place on a plate. Pat dry thoroughly with paper towels. Let stand at room temperature for 30–45 minutes before cooking to ensure even cooking.
- 2
Season
Just before cooking, season both sides generously with the kosher salt and freshly ground black pepper, pressing the seasoning lightly into the meat.
- 3
Preheat pan
Place a heavy-bottomed skillet (cast iron preferred) over medium-high heat and let it get very hot for 3–4 minutes. When the pan is smoking slightly, add 1 tablespoon olive oil and swirl to coat.
- 4
Sear the filet
Carefully place the filet in the hot pan. Sear without moving for 2–2.5 minutes until a deep brown crust forms. Flip and sear the other side for 2 minutes to develop color.
- 5
Baste and finish
Reduce heat to medium. Add 1 tablespoon unsalted butter, crushed garlic cloves, and thyme sprigs to the pan. Tilt the pan slightly and use a spoon to baste the steak continuously with the melted butter and pan juices for 1.5–3 minutes while monitoring internal temperature: aim for 120–125°F (49–52°C) for rare, 125–130°F (52–54°C) for medium-rare. Total cook time will be about 6–8 minutes depending on thickness and desired doneness.
- 6
Rest
Transfer the filet to a warm plate or cutting board and tent loosely with foil. Rest for 5–7 minutes to allow juices to redistribute. During resting, the internal temperature will rise a few degrees.
Optional finishing & garnish (GF)
- 7
Top the rested filet with 1 tablespoon compound herb butter (if using) so it melts over the steak. Sprinkle with a pinch (about 1/4 tsp) of coarse sea salt to enhance flavor. Garnish with microgreens or chopped parsley and serve with a lemon wedge on the side for an optional bright finish.