Filet Recipe

Bring steak to room temperature

Remove the 10 oz filet from the refrigerator and leave it uncovered on a plate for 30–45 minutes so the interior temperature evens out. Pat the steak dry thoroughly with paper towels; moisture prevents proper searing.

Season

Lightly brush the steak with a thin film of neutral oil. Season all sides generously with kosher salt, then a light dusting of garlic powder, and finish with freshly ground black pepper pressed gently into the surface so it adheres.

Preheat oven

Preheat the oven to 400°F (205°C). Place an oven-safe skillet (preferably cast iron) on the stovetop while the oven heats so it becomes hot.

Sear the steak

Over high heat, add 1 tablespoon neutral oil to the hot skillet. When the oil is shimmering and just starting to smoke, carefully place the filet in the pan. Sear without moving for 2 minutes until a deep brown crust forms. Flip and sear the other side for 90–120 seconds. Also briefly sear the edges (use tongs to hold the steak) for 20–30 seconds to render fat and color the sides.

Add butter and aromatics

Reduce heat to medium-high. Add 2 tablespoons unsalted butter, the crushed garlic cloves, thyme, and rosemary to the pan. As the butter melts, tilt the pan slightly and use a spoon to continuously baste the melted butter over the top of the filet for 30–45 seconds to build flavor and glaze the crust.

Finish in the oven

Transfer the skillet to the preheated oven. For a 10 oz filet about 1.5–2 inches thick, roast until the internal temperature reaches: 120–125°F for rare, 125–130°F for medium-rare, 130–135°F for medium. This typically takes 4–7 minutes depending on thickness and starting temperature. Use an instant-read thermometer inserted into the center to check doneness.

Rest the steak

Remove the skillet from the oven and transfer the filet to a warm plate or cutting board. Tent loosely with foil and rest for 6–8 minutes. Resting allows juices to redistribute and carryover cooking will raise the internal temp a few degrees.

After resting, optionally spoon some of the pan juices and aromatics over the steak. Sprinkle with a pinch of coarse finishing salt to taste. Serve the filet whole or sliced into medallions against the grain. If using, top with 1–2 tablespoons of compound butter or spoon a quick red wine pan sauce alongside.

Quick red wine pan sauce (optional): Place the hot skillet over medium heat, add 1/4 cup red wine to deglaze, scrape browned bits, reduce by half, then swirl in 1 tablespoon cold butter off heat to finish. Spoon over sliced steak.