Bone-in Filet Recipe
Make Bone-in Filet Recipe in just 1h 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Steak
Cooking fats & finishing
For resting & serving
Method
Preparation
- 1
Bring steak to room temperature
Remove the bone-in filet from the refrigerator 45–60 minutes before cooking. Pat it thoroughly dry on all sides with paper towels. Drying prevents steaming and helps form a proper crust.
- 2
Season
Season both sides and the exposed bone liberally with kosher salt (about 2 tsp total) and freshly ground black pepper. If using, lightly dust with garlic powder. Press the seasonings into the meat so they adhere.
Searing and oven finish
- 3
- 4
Heat pan and oil
Carefully remove the hot pan from the oven and place it on the stovetop set to medium-high. Add 2 tablespoons neutral oil and heat until shimmering but not smoking (about 1 minute).
- 5
Sear the filet
Place the bone-in filet in the hot pan, presentation side (fat/better looking side) down first. Sear without moving for 2–3 minutes, until a deep brown crust forms. Rotate and sear the other presentation-facing sides so you get even browning—total sear time 4–5 minutes. If the bone side is large, hold the steak with tongs to briefly sear the edges and bone for 30–45 seconds each.
- 6
Add aromatics and butter
Add the 2 tablespoons unsalted butter, smashed garlic cloves, and herb sprigs to the pan. Tilt the pan slightly and, using a spoon, baste the melted butter and aromatics over the top of the steak repeatedly for 30–60 seconds to build flavor and a glossy crust.
- 7
Finish in oven
Transfer the skillet with the steak to the preheated oven. Roast until the internal temperature, measured with an instant-read thermometer inserted into the thickest part of the filet (not touching bone), reaches your desired doneness: 120°F (49°C) for rare, 125°F (52°C) for medium-rare, 135°F (57°C) for medium. For a 1 1/2–2 inch bone-in filet expect 6–10 minutes in the oven for medium-rare depending on thickness. Check temperature early to avoid overcooking.
Resting and finishing
- 8
Rest the steak
Carefully remove the skillet from the oven and transfer the filet to a cutting board. Tent loosely with foil and let rest for 8–12 minutes. Resting allows juices to redistribute and carryover cooking will raise the temperature a few degrees.
- 9
