Steak Filet Recipe
Make Steak Filet Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Beef
Cooking fats & aromatics
Finishing & optional
Method
Preparation
- 1
Bring steaks to room temperature
Remove the filets from the refrigerator 30–45 minutes before cooking so they come closer to room temperature. Pat them dry on all sides with paper towels.
- 2
Season
Season both sides and the edges generously with kosher salt (about 1/2 teaspoon per side per steak) and freshly ground black pepper just before cooking. Press seasoning lightly so it adheres.
Cooking
- 3
Preheat pan and oil
Place a heavy-bottomed skillet (cast iron preferred) over medium-high to high heat until very hot, about 3–5 minutes. Add 2 tablespoons vegetable oil and swirl to coat; the oil should shimmer and just begin to smoke.
- 4
Sear steaks
Gently place the filets in the hot pan, leaving space between them. For 1.5–2 inch thick filets: sear without moving for 2½–3 minutes until a deep brown crust forms. Flip and sear the second side 2–3 minutes.
- 5
Baste with butter and aromatics
Reduce heat to medium. Add 2 tablespoons unsalted butter, crushed garlic cloves, thyme sprigs, and rosemary. As butter melts, tilt the pan and use a spoon to continuously baste the steaks with the melted butter and aromatic juices for about 1–2 minutes to develop flavor and color.
- 6
Finish to temperature
Check internal temperature with an instant-read thermometer inserted into the side of the steak: 120–125°F for rare, 125–130°F for medium-rare, 130–135°F for medium. If the steaks have not reached desired doneness after searing/basting, transfer the skillet to a preheated 400°F oven for 3–6 minutes (depending on thickness) and recheck temperature.
Resting & Serving
- 7
Rest
Transfer filets to a warm plate or cutting board and tent loosely with foil. Let rest 5–10 minutes so juices redistribute; temperature will rise a few degrees.
- 8
Finish and serve
If desired, top each filet with a pat of compound butter and sprinkle a pinch of flaky sea salt. Serve whole or slice across the grain and plate immediately.