8oz Filet Recipe

Prepare herb butter

In a small bowl, combine 3 tablespoons softened unsalted butter with 1 tablespoon finely chopped parsley, 1 teaspoon chopped chives, 1 teaspoon chopped thyme leaves, 1 teaspoon lemon zest, and 1 teaspoon minced garlic. Season with a pinch of kosher salt and a pinch of freshly ground black pepper. Mix until uniformly combined. Place on plastic wrap, form into a log if desired, wrap tightly and refrigerate to firm up while you prepare the steak and potatoes (minimum 15 minutes).

Roast potatoes

Preheat oven to 425°F (220°C). Toss 10 oz halved baby Yukon Gold potatoes with 1.5 tablespoons olive oil, 1 teaspoon chopped rosemary, 1 teaspoon thyme leaves, 1 crushed garlic clove (optional), 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper in a bowl until evenly coated. Spread the potatoes cut-side down on a rimmed baking sheet in a single layer. Roast for 20–25 minutes, turning once halfway, until golden brown and tender when pierced with a fork. Remove from oven and keep warm.

Bring steak to room temperature

Remove the 8 oz filet from the refrigerator 30–45 minutes before cooking to come to room temperature. Pat the steak dry with paper towels to remove surface moisture—this helps achieve a good sear.

Season

Season both sides of the filet generously with 1 teaspoon kosher salt and 1 teaspoon freshly ground black pepper, pressing lightly to adhere.

Sear and finish

Preheat oven to 400°F (200°C) if you prefer oven-finished steak (alternatively use a cast-iron skillet for stovetop-only). Heat a heavy skillet (preferably cast iron) over high heat until it is smoking hot. Add 1 tablespoon neutral oil and swirl to coat. Carefully add the filet and sear without moving for 2–3 minutes until a deep brown crust forms. Flip the steak and add 1 tablespoon unsalted butter to the pan; tilt the pan and spoon the melted butter over the steak for 30–60 seconds (basting). For a 2" thick 8 oz filet, transfer the skillet to the preheated 400°F oven and roast for 5–7 minutes for medium-rare (target internal temp 125–130°F / 52–54°C), adjust time for desired doneness. If using stovetop only, reduce heat to medium and continue basting until internal temp is reached. Remove steak to a cutting board and tent loosely with foil; rest for 5–8 minutes so juices redistribute.

Finish with herb butter

Slice 1/2–1 inch off the chilled herb butter log (about 1 tablespoon) and place on top of the hot rested filet so it melts over the steak. Sprinkle with a pinch of flaky sea salt if desired.

Arrange the roasted potatoes alongside the rested filet on a warm plate. Spoon any pan juices (strained if desired) over the steak and potatoes. Garnish with the reserved 1 teaspoon chopped fresh parsley. Serve immediately.