Fillet (6oz) Recipe

Bring to room temperature

Remove the 6 oz fillet from the refrigerator and pat dry with paper towels. Let sit at room temperature for 20–30 minutes before cooking. This ensures even cooking.

Season

Lightly brush or rub the surface with a thin film of neutral oil. Season both sides evenly with 1 tsp kosher salt, 1 tsp freshly ground black pepper, and 1/4 tsp garlic powder. Press the seasoning gently so it adheres.

Preheat pan

Place a heavy skillet (cast iron recommended) over medium-high heat for 3–4 minutes until very hot but not smoking. Add 1 tbs neutral oil and swirl to coat the pan.

Sear the fillet

When the oil is shimmering, carefully place the fillet in the pan. Sear undisturbed for 2–3 minutes to develop a deep brown crust. Using tongs, flip the fillet and sear the other side for 2 minutes.

Baste with butter & aromatics

Reduce heat to medium. Add 1 tbs unsalted butter, 2 crushed garlic cloves (skin on) and 2 thyme sprigs to the pan. As the butter melts, tilt the pan slightly and use a spoon to continuously baste the fillet with the melted butter and juices for about 1–2 minutes. Continue until internal temperature reaches desired doneness (see note).

Rest

Transfer the fillet to a warm plate and spoon any reserved pan butter and aromatics over it. Tent loosely with foil and rest for 5–7 minutes to allow juices to redistribute; carryover cooking will raise the internal temperature slightly.

Finish & serve

Before serving, sprinkle 1 tsp finely chopped fresh parsley over the steak and squeeze the lemon wedge lightly over the top to brighten flavors. Serve whole or sliced against the grain.