Pan-seared thick filet mignon
New matching stovetop recipe adapted from CHAT-0119's thick, refrigerator-cold filet workflow and FOOD-031's temperature discussion; measured batch and complete method are newly assembled.
- YIELD
- 2 servings
- PREP / WAIT
- 10 minutes
- COOK
- About 12–22 minutes, plus at least 3 minutes resting
Ingredients
- 2 whole-cut filet mignon steaks, 6–8 oz each and 1 1/2–2 inches thick
- 3/4 tsp fine salt
- 1/2 tsp black pepper
- 1 tbsp neutral high-heat oil
- 2 tbsp unsalted butter
- 2 garlic cloves, lightly crushed (optional)
- 2 thyme sprigs (optional)
Method
- Pat refrigerator-cold steaks thoroughly dry and season with salt and pepper. Heat a heavy skillet over medium-high for about 3 minutes; add oil. A numbered stove dial is only a starting point, so reduce heat if the oil smokes heavily.
- Sear the first side 2–3 minutes, then the second side 2–3 minutes. Use tongs to brown the edges briefly.
- Reduce to medium-low. Add butter, optional garlic and thyme. Flip every 45–60 seconds, spooning butter over the steaks; keep the butter from burning.
- Begin checking the center from the side after 4 minutes at lower heat. Continue in 1-minute intervals. For the USDA safety-standard version, reach 145°F before removing from heat and rest at least 3 minutes.
- Optional rare-to-medium-rare preference branch: these temperatures are below USDA's recommendation and carry increased risk. For a desired final center of 120–125°F (rare) or 130–135°F (medium-rare), stop the low-heat cooking roughly 5°F short of that chosen range, then rest 5–10 minutes and measure again. Carryover varies; the final thermometer reading, not the clock or assumed rise, describes the doneness. Choose the 145°F plus three-minute-rest method for the safety-standard version.
- Serve after the selected resting step with the pan butter. Thickness, pan and starting temperature control cooking time.
Notes & storage
- The original preference was rare to medium-rare. Culinary final temperatures of about 120–125°F for rare and 130–135°F for medium-rare are below USDA's 145°F plus three-minute-rest recommendation and carry greater foodborne-illness risk; these are preference references, not safety endpoints.
- Use package directions for injected or mechanically tenderized beef. This card assumes an intact, unstuffed whole-cut steak.
- Refrigerate leftovers promptly at 40°F or below for 3–4 days; reheat to 165°F.