Pan-seared filet finished with butter, garlic, and thyme. Hard crust, perfect medium-rare center. Let it rest — that’s everything. Simple, but done right it’s better than most steakhouses.

Perfect Filet Mignon

Stephanie Sharpe

@steph

6 days ago

Pan-seared filet finished with butter, garlic, and thyme. Hard crust, perfect medium-rare center. Let it rest — that’s everything. Simple, but done right it’s better than most steakhouses.

#steak#filet-mignon#steakhouse#cast-iron

Recipe

Ingredients

·2 filet mignon steaks (1.5–2 inches thick)

·Kosher salt (use more than you think)

·Fresh cracked black pepper

·2 tbsp neutral oil (avocado or canola)

·3 tbsp unsalted butter

·3 cloves garlic, smashed

·2–3 sprigs fresh thyme (or rosemary)

Instructions

1.Take steaks out 30–45 minutes before cooking. Pat completely dry. Salt aggressively on all sides.

2.Heat a cast iron pan until it’s ripping hot. Add oil.

3.Place steaks down and don’t touch them. Let a hard crust form (about 2–3 minutes).

4.Flip once. Add butter, garlic, and thyme.

5.Tilt the pan and baste continuously with the melted butter for another 2–3 minutes.

6.For medium-rare, pull at ~120–125°F internal.

7.Rest 10 minutes. This is not optional.

Notes (this is what makes it hit)

·The crust is everything. If it’s not dark, you pulled too early.

·Don’t keep flipping. Let it build.

·Resting is where the magic happens — that’s the difference between good and unreal.

·You don’t need a sauce. The butter, garlic, and meat juices are the sauce.

·Sear it on a hot grill to achieve the lines, if you want to be fancy.

Comments