Grass Fed Filet Mignon Recipe

Bring to temperature

Remove the 8 oz grass-fed filet mignon from the refrigerator and place on a tray. Pat dry thoroughly with paper towels. Let rest at room temperature for 30–45 minutes before cooking to ensure even cooking.

Season

Just before cooking, season all sides of the filet generously with kosher salt and freshly ground black pepper, pressing the seasoning lightly into the meat so it adheres.

Preheat pan

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

Sear

Carefully place the filet in the hot pan. Sear without moving for 2–3 minutes until a deep brown crust forms. Flip and sear the second side 2 minutes.

Baste and aromatize

Reduce heat to medium. Add the unsalted butter, crushed garlic cloves, and thyme sprigs to the pan. When the butter melts and begins to foam, tilt the pan slightly and use a spoon to baste the steak continuously with the melted butter and pan juices for 1–2 minutes. This adds flavor and helps finish cooking gently.

Finish to temperature

For medium-rare (recommended for tender grass-fed filet), continue basting and cook until an instant-read thermometer inserted into the center reads 125–127°F (51–53°C). This typically takes about 1–3 minutes more depending on thickness. For rare target 120°F, for medium 135°F. Remember the steak will rise 3–5°F while resting.

Rest

Transfer the filet to a warm plate or cutting board and tent loosely with foil. Rest for 6–8 minutes to allow juices to redistribute.

Just before serving, sprinkle a small pinch (about 1/4 tsp) of flaky finishing salt across the top if desired and garnish with the chopped parsley. Serve with a lemon wedge on the side to brighten flavors if desired.