Hand-cut Filet Steak Recipe

Trim and cut

Trim any excess silver skin or large fat deposits from the beef tenderloin. Cut the tenderloin into 2 equal hand-cut filets if not already portioned; each should weigh about 6–8 ounces (final total ~1.25 lb). Pat the steaks dry with paper towels.

Bring to room temperature

Let the filets sit uncovered on a plate for 20–30 minutes to come close to room temperature. This helps them cook evenly.

Season

Generously season both sides of each filet with kosher salt and freshly ground black pepper. Press seasoning into the meat so it adheres.

Preheat pan

Place a heavy-duty skillet (cast iron preferred) over medium-high heat and let it get very hot, 3–5 minutes. Add 1 tablespoon neutral oil and swirl to coat. The oil should shimmer and just begin to smoke lightly.

Sear

Add the filets to the hot pan, leaving space between them. Sear undisturbed for 2.5–3 minutes until a deep brown crust forms. Flip and sear the second side for 2–3 minutes.

Reduce heat and baste

Reduce heat to medium. Add the 2 tablespoons unsalted butter, crushed garlic cloves, thyme sprigs, and optional rosemary to the pan. As the butter melts, tilt the pan slightly and use a spoon to continuously baste the steaks with the melted butter and aromatics for 1–2 minutes. This adds flavor and helps finish cooking.

Check doneness

Use an instant-read thermometer inserted into the center of a filet: 120–125°F for rare, 125–130°F for medium-rare, 130–135°F for medium. Remove the steaks from the pan 3–5°F below the target temperature since they will carryover cook while resting.

Rest

Transfer the filets to a warm plate or cutting board and loosely tent with foil. Let rest 5–8 minutes to allow juices to redistribute.

Finish and serve

While resting, spoon any remaining flavored butter from the pan over the steaks. Sprinkle a pinch of coarse sea salt or finishing salt over each filet and, if desired, scatter the chopped parsley for color. Slice or serve whole.