5oz. Petite Filet * Recipe

Bring to temperature

Remove the 5 oz. petite filet from the refrigerator and pat dry with paper towels. Let sit at room temperature for 30–45 minutes to take the chill off (this promotes even cooking).

Season

Season both sides and the edges of the filet generously with kosher salt and freshly ground black pepper (about 1 tsp each total). Pat the seasoning onto the meat so it adheres.

Preheat pan

Place a heavy skillet (cast iron preferred) over medium-high heat and let it get very hot for 3–5 minutes. When a drop of water sizzles and evaporates on contact, the pan is ready.

Sear

Add 1 tablespoon neutral oil to the hot pan and swirl to coat. Carefully place the filet in the pan away from you to avoid splatter. Sear undisturbed for 2 minutes to develop a brown crust.

Flip and baste

Flip the filet and add 1 tablespoon unsalted butter, the smashed garlic clove, and the thyme sprig to the pan. Tilt the pan slightly and, using a spoon, continuously baste the melted butter over the top of the steak for 1.5–2 minutes while the second side finishes searing. This builds flavor and gives a glossy finish.

Check doneness

For a 5 oz. ~1.5–2 inch filet, aim for: rare 120°F (about 3–4 minutes total), medium-rare 125–130°F (about 4–5 minutes total), medium 135°F (6–7 minutes). Use an instant-read thermometer inserted into the center to confirm doneness. Remember the steak will rise about 3–5°F while resting.

Rest

Transfer the filet to a warm plate or cutting board and spoon any flavored butter from the pan over the top. Tent loosely with foil and rest 5–7 minutes to let juices redistribute.

Top with 1 tablespoon compound herb butter or an extra pat of butter while the steak rests to melt over the meat.

If desired, finish with a light sprinkle (about 1/4 tsp) of coarse sea salt for texture and a squeeze of lemon for brightness. Serve the filet whole or sliced into 1/2-inch medallions against the grain.