Petite Filet Recipe

1. Bring to room temperature

Remove the 6 oz filet from the refrigerator 30–45 minutes before cooking so it comes to near room temperature. Pat dry thoroughly with paper towels to remove surface moisture—this ensures a good sear.

2. Season both sides of the steak generously with kosher salt and freshly ground black pepper. Lightly brush or rub with 1 tablespoon olive oil to help form an even crust.

3. Preheat grill

Preheat a gas or charcoal grill to high heat (500–600°F / 260–315°C). Clean and oil the grate to prevent sticking.

4. Sear on high heat

Place the filet directly over the hottest part of the grill. For a 6 oz (about 1.5–2 inch thick) filet, sear 2.5–3 minutes per side for medium-rare (internal temperature 125–130°F / 52–54°C). For medium, sear about 3.5 minutes per side (135°F / 57°C). Do not press down on the steak. If your grill has hot spots, rotate 45° halfway through each side's sear to develop crosshatch grill marks (optional).

5. If flare-ups occur, move the steak briefly to a cooler spot and then return to the hot zone to finish searing. Use an instant-read thermometer inserted into the side/center of the steak to check doneness.

6. Finish with butter and aromatics

During the last 30–60 seconds of cooking, place 1 tablespoon unsalted butter, crushed garlic clove, and thyme (and rosemary if using) on top of the steak (or in a small heatproof pan on the grill). Allow butter to melt and baste the top of the filet with a spoon or brush. This adds flavor and a glossy finish.

7. Rest the steak

Transfer the filet to a warm plate or cutting board and tent loosely with foil. Rest for 5–7 minutes. Resting lets juices redistribute and brings the internal temperature up a few degrees.

8. After resting, optionally sprinkle sea salt flakes to taste and garnish with microgreens or chopped parsley for color.

9. Serve the petite filet whole on a warmed plate. If desired, slice the steak against the grain into 1/2-inch slices to display the cooked interior and place any accumulated juices over the slices. Offer additional finishes like a steak sauce on the side.