12 Oz Bone – In Filet Recipe

Bring steak to room temperature

Remove the 12 oz bone-in filet from the refrigerator 45–60 minutes before cooking. Pat thoroughly dry with paper towels — moisture prevents a good sear.

Season

Lightly brush or rub the surface with the neutral oil (1 tbs). Evenly season all sides, including around the bone, with kosher salt (1.5 tsp), black pepper (1 tsp), and garlic powder (0.25 tsp). Press the seasoning gently so it adheres.

Preheat pan and oven

Preheat a heavy ovenproof skillet (cast iron preferred) over medium-high heat for 5 minutes until very hot. While the pan preheats, preheat the oven to 400°F (200°C).

Sear the steak

Add 1 tbs neutral oil to the hot skillet and swirl to coat. Place the filet into the pan, presentation side down, laying it away from you to avoid splatter. Sear without moving for 2–3 minutes until a deep brown crust forms. Turn and sear the opposite side for 2 minutes. Also sear the edges and the side around the bone for 30–45 seconds per side to render and color the fat.

Baste and finish in oven

Reduce heat to medium. Add 2 tbs unsalted butter, crushed garlic cloves (2), thyme sprigs (2), and optional rosemary to the pan. As the butter melts and foams, tilt the pan slightly and use a spoon to baste the steak repeatedly for 1 minute. Transfer the skillet to the preheated oven to finish cooking: for medium-rare (recommended for filet) roast 5–7 minutes; for medium roast 8–10 minutes. Internal temperature targets: 125–128°F (52–53°C) for medium-rare, 135°F (57°C) for medium. Use an instant-read thermometer inserted into the thickest part of the meat, avoiding the bone.

Rest

Remove the skillet from the oven and transfer the filet to a cutting board or plate. Tent loosely with foil and rest for 8–10 minutes. Resting lets juices redistribute and carryover cooking will raise the internal temperature ~3–5°F.

After resting, optionally top the steak with a pat (1 tbs) of compound or plain butter and let it melt over the warm filet.

Season lightly with flaky finishing salt (about 1/4 tsp) to taste and freshly ground pepper if desired. Serve whole or sliced against the grain into medallions, making sure to present the bone if desired. Offer a lemon wedge on the side if you like a bright finish.

Suggested accompaniments: roasted potatoes, sautéed mushrooms, creamed spinach, or a simple mixed greens salad.