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Ingredients
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Steak and seasoning
Cooking fats & aromatics
Finishing (optional)
Method
Steak and seasoning
- 1
Bring to room temperature
Remove the 12 oz filet mignon from the refrigerator and loosely tent with foil. Let sit at room temperature for 30–45 minutes before cooking so it cooks evenly.
- 2
Pat the steak dry thoroughly with paper towels. Moisture on the surface inhibits browning.
- 3
Season both sides and the edges generously with kosher salt (about 1 1/2 tsp) and freshly ground black pepper (about 1 tsp). Lightly sprinkle garlic powder if using. Press seasoning gently into the meat so it adheres.
Searing and oven-finishing
- 4
Preheat oven to 400°F (205°C). Place an oven-safe skillet (preferably cast iron) on the stovetop and heat over medium-high until very hot, about 4–5 minutes.
- 5
Add 1 tablespoon neutral oil to the hot skillet and swirl to coat. It should shimmer but not smoke heavily.
- 6
Carefully lay the filet in the pan away from you. Sear without moving for 2.5–3 minutes, until a deep brown crust forms.
- 7
Using tongs, flip the filet and sear the other side for 2–3 minutes to develop a crust.
- 8
While the second side sears, add 2 tablespoons unsalted butter, the 2 smashed garlic cloves, and the thyme and rosemary sprigs to the pan. Tilt the pan slightly and spoon the melted butter and aromatics over the top of the steak (basting) for 30–45 seconds to flavor the meat.
- 9
Transfer the skillet to the preheated oven. For a 1.5–2 in thick 12 oz filet, roast until internal temperature reaches your desired doneness: about 7–9 minutes for medium-rare (125–130°F / 52–54°C), 9–11 minutes for medium (135°F / 57°C). Use an instant-read thermometer in the center to check temperature.
- 10
Remove the skillet from the oven and transfer the filet to a cutting board. Tent loosely with foil and rest for 7–10 minutes. The carryover will raise the internal temperature a few degrees and juices will redistribute.
Finishing and serving
- 11
If desired, sprinkle a pinch (about 1/2 tsp) of finishing salt over the rested steak just before serving.
- 12
Optionally, make a quick pan sauce: return skillet to medium heat, add 1/4 cup red wine or 2 tbsp balsamic vinegar and scrape up browned bits, reduce by half, swirl in 1 tablespoon cold butter to finish, and spoon over the sliced filet.
- 13
Slice the filet against the grain into 3/4–1 inch medallions or serve whole. Serve immediately.