5oz. Petite Filet Recipe

Bring steak to room temperature

Remove the 5 oz petite filet from the refrigerator and let it sit, uncovered, on a plate for 20–30 minutes. Pat the steak dry with paper towels to remove surface moisture — this helps achieve a good sear.

Season

Generously season both sides and the edges of the filet with the kosher salt and freshly ground black pepper. Press the seasoning gently into the meat so it adheres.

Preheat pan and oil

Place a heavy-bottomed skillet (cast iron preferred) over medium-high heat. Heat until very hot, about 3–5 minutes. Add the neutral high-heat oil and swirl to coat the pan; it should shimmer but not smoke heavily.

Sear the filet

Carefully place the steak in the hot pan. Sear without moving for 2 minutes to form a deep brown crust. Flip and sear the other side for 2 minutes. For a 5 oz petite filet (about 1.25–1.5 inches thick), this will produce approximately medium-rare to medium depending on starting temperature and pan heat.

Baste with butter and aromatics

Reduce heat to medium-low. Add the unsalted butter, smashed garlic cloves, and thyme sprigs to the pan. As the butter melts and foams, tilt the pan slightly and use a spoon to baste the butter over the top of the steak continuously for 30–60 seconds. This adds flavor and finishes the crust.

Check doneness

Use an instant-read thermometer inserted into the center: 120–125°F for rare, 125–130°F for medium-rare, 130–135°F for medium. For a 5 oz petite filet, remove the steak when the temperature is about 5°F below your target to allow for carryover cooking.

Rest

Transfer the steak to a warm plate or cutting board and tent loosely with foil. Let it rest for 5–7 minutes to redistribute juices. Resting also allows the final internal temperature to rise to the target.

Finish with butter and herbs

If using, place the compound butter or a small pat of unsalted butter on top of the hot steak just before serving so it melts over the meat. Sprinkle with a pinch of finely chopped fresh parsley for color and brightness.

Optional brightener

Serve with a lemon wedge on the side to squeeze lightly if you want a subtle bright note (works well if you used a richer sauce or sides).

Slice or serve whole: Present the petite filet whole as a single portion (5 oz). If plating sliced, cut against the grain into 1/2-inch slices after resting and arrange on a warmed plate. Serve immediately.