8 Oz Prime Filet Recipe

Bring to temperature

Remove the 8 oz prime filet from the refrigerator and let it sit at room temperature for 30–45 minutes. Pat the surface dry very well with paper towels — moisture prevents a good sear.

Season

Evenly season all sides of the filet with the kosher salt and freshly ground black pepper. Press seasoning gently so it adheres.

Preheat pan

Heat a heavy cast-iron skillet or stainless-steel pan over medium-high heat until it is smoking lightly, about 4–5 minutes. Add the neutral high-heat oil and swirl to coat the pan.

Sear

Place the filet in the hot pan. For an 8 oz, approximately 1.5–2 inch thick center-cut filet, sear undisturbed 2.5–3 minutes on the first side until a deep brown crust forms. Flip and sear the other side 2–3 minutes. Sear the edges (fat cap) briefly by holding the steak with tongs and rolling along the edge for 30–45 seconds.

Baste and finish

Reduce heat to medium. Add the unsalted butter, crushed garlic cloves, and thyme sprigs to the pan. As the butter melts, tilt the pan slightly and use a spoon to baste the melted butter over the top of the filet continuously for 1–2 minutes. This adds flavor and helps finish cooking.

Check doneness

Use an instant-read thermometer: 120–125°F (49–52°C) for rare, 125–130°F (52–54°C) for medium-rare, 130–135°F (54–57°C) for medium. For an 8 oz, medium-rare target, remove the steak when the internal temperature reaches 125°F (52°C).

Rest

Transfer the filet to a warm plate or cutting board and tent loosely with foil. Let rest for 5–8 minutes to allow juices to redistribute; internal temperature will rise 3–5°F.

Finish & serve

If desired, top the filet with flaky sea salt and a pat/slice of compound or unsalted butter. Serve whole or sliced against the grain with optional red wine reduction or steak sauce on the side.