8 Oz. Center Cut Filet Recipe

Bring steak to room temperature

Remove the 8 oz center-cut filet mignon from the refrigerator 30–45 minutes before cooking. Pat dry thoroughly with paper towels to remove surface moisture—this helps form a good crust.

Season both sides generously with kosher salt and freshly ground black pepper (about 1 tsp each total). Press seasoning into the meat so it adheres.

Soften the unsalted butter to room temperature (about 10–15 minutes).

Mince the garlic clove very fine or grate it. In a small bowl, combine softened butter, minced garlic, chopped parsley, chopped thyme, lemon zest, a pinch of salt, and a pinch of black pepper. Mix until homogenous.

Form into a small log or mound, wrap in plastic wrap if preparing ahead, and refrigerate until needed. Reserve about 1 tablespoon to top the steak immediately after cooking.

If using a grill: Preheat grill to high heat (500–550°F / 260–288°C) with a clean grating. For a cast-iron skillet: preheat skillet over high heat until very hot and add 1 tablespoon neutral oil—oil should shimmer but not smoke heavily.

Place the filet on the hot grill or skillet. Sear without moving for 2–3 minutes to develop a deep brown crust. Flip and sear the other side for 2–3 minutes.

For medium-rare (recommended for filet), continue cooking until internal temperature reaches 125–128°F (52–53°C). On a grill that may mean moving to a cooler zone and cooking an additional 2–4 minutes; in a skillet, transfer to a preheated 400°F (205°C) oven for 4–6 minutes depending on thickness. Use an instant-read thermometer inserted into the center to check doneness.

If you prefer medium (135°F / 57°C), add 2–4 extra minutes of indirect heat; for rare (120°F / 49°C), pull at 115–118°F as it will carry over cook.

Remove the filet from heat and place on a cutting board. Immediately top the hot steak with the reserved 1 tablespoon garlic herb butter so it begins to melt over the meat.

Tent loosely with foil and let rest 5–7 minutes. This resting period allows juices to redistribute and carryover cooking to finish—internal temperature will rise about 3–5°F.

After resting, optionally slice the filet in half or serve whole. Spoon any melted butter from the board over the steak. If you prepared extra compound butter, place a slice on top at service for added richness.

Serve the filet with simple sides (roasted vegetables, mashed potatoes, or a light salad). Offer extra kosher salt and cracked black pepper at the table.