9oz Center Cut Filet Mignon Recipe

Bring to room temperature

Remove the 9 oz filet mignon from the refrigerator and let it rest uncovered on a plate at room temperature for 30–45 minutes. Pat the steak dry on all sides with paper towels—dry surface promotes better sear.

Season both sides and the edge generously with kosher salt (about 1½ tsp total) and freshly ground black pepper. Press the seasonings into the meat so they adhere.

Preheat pan

Preheat a heavy-bottomed skillet (cast-iron preferred) over medium-high heat until very hot, about 4–5 minutes. The pan should be just below smoking when you add the oil.

Sear the steak

Add 1 tablespoon neutral oil to the hot pan and immediately place the seasoned filet into the pan. Let it sear undisturbed for 2½–3 minutes until a deep brown crust forms. Use tongs to sear the edges for 30–45 seconds around the circumference to render the fat and color the sides.

Flip and baste

Flip the steak and add 1½ tablespoons unsalted butter, the smashed garlic cloves, thyme sprigs, and rosemary sprig to the pan. Tilt the pan slightly and use a spoon to baste the melted butter and aromatics over the top of the steak continuously for 1½–2 minutes. This imparts flavor and helps finish cooking.

Finish to temperature

Use an instant-read thermometer inserted into the side of the steak to check doneness. For rare aim for 120–125°F (49–52°C), medium-rare 130–135°F (54–57°C), medium 140–145°F (60–63°C). After basting, if the steak still needs 5–7°F to reach target, transfer the pan to a preheated 400°F (200°C) oven for 2–4 minutes, checking temperature frequently.

Rest the steak

Transfer the cooked filet to a warm plate or cutting board and tent loosely with foil. Rest for 5–8 minutes to allow juices to redistribute. During resting the internal temperature will rise a few degrees.

Optional pan sauce

If making a quick pan sauce: after removing the steak, place the skillet over medium heat, add 1/4 cup red wine or beef stock to deglaze, scraping up browned bits with a wooden spoon. Reduce by about half (2–3 minutes). Remove from heat and swirl in 1 tablespoon chilled unsalted butter to finish and thicken. Taste and adjust seasoning.

Plate and serve

Place the rested filet on a warm plate. Sprinkle lightly with coarse sea salt, spoon any pan sauce over or alongside the steak, and serve immediately.