Perfect Fillet Steak
A simple garlic and olive oil marinade, a screaming hot pan, and a good rest — everything a fillet steak needs to turn out perfectly every time.
Method
Marinate
Mix the olive oil, crushed garlic, salt and pepper, and rub all over the steaks. Leave to marinate at room temperature for at least 30 minutes — this also brings the meat up to room temperature, which helps it cook evenly.
Heat the pan
Heat a heavy pan (cast iron works best) over high heat until it’s just starting to smoke. Wipe off any excess garlic from the steaks so it doesn’t burn.
Sear
Lay the steaks in the dry, hot pan and sear for 2–3 minutes per side without moving them, until a deep brown crust forms.
Baste
Add the butter and thyme to the pan, tilt it slightly, and spoon the foaming butter over the steaks for the final minute of cooking — for medium-rare, aim for an internal temperature of around 54°C.
Rest
Transfer to a warm plate and rest for 5 minutes before slicing — this lets the juices settle back through the meat instead of running out onto the board.