8 Ounce Center Cut Filet Recipe
Make 8 Ounce Center Cut Filet Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Steak
Optional finishing (to taste)
Method
Preparation
- 1
Bring to temperature and season
Remove the 8 oz center-cut filet from the refrigerator 30–45 minutes before cooking so it comes closer to room temperature. Pat dry thoroughly with paper towels. Lightly brush both sides with 1 tablespoon neutral oil. Season generously: sprinkle ~1 teaspoon kosher salt evenly over both sides and ~1 teaspoon freshly ground black pepper. Set aside at room temperature.
Wood Fire Grill Cooking
- 2
Prepare the grill
Build a medium-high fire in your wood-fire grill or charcoal grill with hardwood lump charcoal or seasoned hardwood chunks. Aim for grill grate temperature of about 450–500°F (230–260°C). Create a two-zone fire if possible (one hotter side for searing and a cooler side to finish). Oil the grate lightly just before cooking.
- 3
Sear the filet
Place the filet directly over the hot zone. Sear without moving for 1.5–2 minutes until a deep brown crust forms, then rotate 45° and sear another 1–1.5 minutes to create crosshatch marks. Flip and repeat on the second side: 1.5–2 minutes, rotate 45° and 1–1.5 minutes. Total searing time should develop a good crust without overcooking interior.
- 4
Finish to temperature
If your filet is thicker than 1.5–2 inches or after searing you need to reach target doneness, move the filet to the cooler zone of the grill. Close the grill lid (if available) and cook, checking internal temperature with an instant-read thermometer. Target temperatures: 120–125°F for rare, 125–130°F for medium-rare, 130–135°F for medium. Expect an additional 3–8 minutes depending on thickness and heat.
Basting and Resting
- 5
Finish with butter and aromatics
About 1–2 minutes before you expect the filet to reach target temperature, place 1 tablespoon unsalted butter, the smashed garlic clove, and thyme sprig in a small, heatproof spoon or in a disposable foil cup and set near the hot zone to melt and infuse. Alternatively, move the steak to a cooler spot and spoon the melted butter over the steak repeatedly for 30–60 seconds to baste and add flavor.
- 6