Classic Prime Steak Recipe
Filet Mignon*8 oz | 11 oz • center-cut
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Ingredients
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Steak
Finishing Butter & Aromatics
Resting & Serving
Method
Steak Preparation
- 1
Bring steak to room temperature
Remove the filet mignon from the refrigerator 30–45 minutes before cooking. Pat dry thoroughly on all sides with paper towels to remove surface moisture; dry meat sears better.
- 2
Season
Just before cooking, season all sides of the steak evenly with kosher salt and freshly ground black pepper. Press the seasonings gently into the surface so they adhere.
- 3
Preheat pan
Place a heavy skillet (cast iron preferred) over high heat and heat until very hot, about 4–6 minutes. Add 1 tablespoon neutral oil and swirl to coat; the oil should shimmer and just begin to smoke.
- 4
Sear the steak
Place the steak in the hot pan away from you to avoid splatter. Sear without moving for 2–3 minutes until a deep brown crust forms. Flip and sear the other side 2–3 minutes. For an 8 oz center-cut filet, sear times aim for rare–medium-rare depending on thickness; target internal temperatures: 120°F for rare, 125–130°F for medium-rare, 135°F for medium.
Finishing in Pan (Basting)
- 5
Add butter and aromatics
Reduce heat to medium. Add the 2 tablespoons of unsalted butter, crushed garlic cloves, and thyme (and rosemary if using) to the pan beside the steak. As the butter melts, tilt the pan slightly so the butter pools on one side.
- 6
- 7
Check doneness
Use an instant-read thermometer inserted into the center of the steak to check doneness. For an 8 oz center-cut filet, remove from the pan at 5°F below target final temperature (pull at ~120°F for medium-rare final 125°F). If the steak needs more time, continue basting and cook an additional 30–60 seconds per side as necessary.
Resting & Serving
- 8
Rest the steak
Transfer the steak to a warm plate or cutting board and tent loosely with foil. Let rest for 5–8 minutes to allow juices to redistribute; this ensures a more tender, juicy result.
- 9