Texas Filet Mignon
The Sear Room
How To Cook Filet Mignon
The king of steaks, done right: a deep crust over a buttery, rosy center. Here's exactly how our butchers cook a filet at home — and one note on grass-finished beef before you start.
1
Thaw Slow
Move from freezer to fridge 24–36 hrs ahead. Never microwave — it ruins the texture.
2
Dry & Salt
Pat bone-dry, then salt generously 40+ min before cooking. Bring to room temp.
3
Sear Hot
Screaming-hot cast iron, a little high-smoke-point oil. Crust first, finish to temp.
4
Rest It
Rest 5–10 min before slicing so the juices redistribute. Patience pays off.
Filet Mignon
8oz · Center-Cut
- Pat dry and season with salt + cracked pepper. Let it sit at room temperature for 30–40 minutes.
- Heat cast iron until it just begins to smoke. Add a thin film of avocado or grapeseed oil.
- Sear 3–4 minutes per side without moving it, building a dark crust. Sear the edges too.
- Add 2 tbsp butter, garlic, and thyme; tilt the pan and baste for the last minute.
- Pull at 5°F below your target (carryover finishes it). Rest 7 minutes before serving.
Lean & buttery — don't push past medium, or you'll lose what makes a filet a filet.
Reverse Sear
For Extra-Thick Filets
- Salt generously up to 24 hours ahead (or 40 min minimum) and rest uncovered in the fridge for a drier surface.
- Warm in a 250°F oven on a rack until the center hits ~115°F (about 20–30 min).
- Rip a cast-iron skillet to max heat, then sear 45–60 seconds per side until deeply browned.
- Baste with butter, garlic, and thyme as it finishes; sear the edges to render the trim.
- Rest 7–8 minutes before serving. The even cook edge-to-edge is worth the wait.
Best for cuts over 1.5" thick — gentle, even doneness with a hard crust.
Pull Temperatures
| Doneness | Pull at | Final (after rest) |
|---|---|---|
| Rare | 120°F | 125°F |
| Medium-Rare (chef's pick) | 130°F | 135°F |
| Medium | 140°F | 145°F |
| Medium-Well | 150°F | 155°F |
Grass-finished beef is leaner and cooks a touch faster than grain-fed — lean on your thermometer and don't walk away. Carryover cooking adds ~5°F during the rest.