8 Oz Petit Filet Recipe

Bring to temperature

Remove the 8 oz petit filet from the refrigerator and let it rest on a plate, uncovered or loosely tented, for 30–45 minutes so the steak approaches room temperature. This helps cook the filet evenly.

Pat the steak dry on all sides with paper towels. Moisture on the surface prevents proper searing.

Season both sides liberally with kosher salt and freshly ground black pepper, pressing the seasoning lightly into the meat. Set aside while heating the pan.

Heat the pan

Place a heavy skillet (preferably cast iron or stainless steel) over medium-high to high heat. Let the pan get very hot, 2–4 minutes; it should be shimmering but not smoking heavily.

Add 1 tablespoon neutral oil and swirl to coat the bottom of the pan. Carefully place the filet in the pan away from you to avoid splatter. It should sizzle loudly on contact.

Sear the first side without moving for 2½–3 minutes, until a deep brown crust forms. Use tongs to lift one edge briefly to check color.

Flip the filet and immediately add 2 tablespoons unsalted butter, the smashed garlic cloves, and thyme (and rosemary if using) to the pan. Tilt the pan slightly so the melted butter pools, and using a spoon, baste the steak repeatedly with the butter-aromatic mixture for 2–3 minutes.

Continue basting and cook until the internal temperature reaches your desired doneness: 120–122°F (49–50°C) for rare, 125–128°F (52–53°C) for medium-rare, or 130–135°F (54–57°C) for medium. For an 8 oz filet about 1¼–1½" thick, total cook time after searing first side is typically 4–6 minutes depending on stove and pan. Use an instant-read thermometer inserted into the center to check temperature.

Remove the filet from the pan and transfer to a warm plate or cutting board. Spoon some of the pan butter and aromatics over the steak once more.

Tent the steak loosely with foil and let it rest for 5–7 minutes. Resting allows juices to redistribute and carryover cooking to finish.

After resting, sprinkle a pinch of flaky finishing salt over the top, slice if desired, and serve immediately with optional lemon wedge or a quick red wine pan sauce made from the fond in the skillet.