Punta Wagyu Ranch
Reserve a Share

Filet in a skillet

Filet is leaner than ribeye, but this fat still renders. You still do not need a pool of butter.

Example seared filet steak on a white plate with mashed potatoes
Example dish, not a plate of our beef. PattayaPatrol, CC BY-SA 4.0

Heat

Medium, oven if thick

Time

About 15 minutes

Skip this

Do not serve a whole filet to one person.

Unlike supermarket beef

  • Unlike supermarket beef, start in a dry pan and slice a modest portion.

Before you start

  • A filet thaws overnight in the fridge.
  • Take it out 20 to 30 minutes before you cook.

Tools: Skillet, Oven, Instant-read thermometer.

What you need

  • 1 filet
  • Salt

Steps

  1. 1

    Salt the filet just before it goes into a dry skillet on medium.

  2. 2

    Cook about 3 minutes per side.

  3. 3

    If it is thicker than 1 inch, set the pan in a 400°F oven for 3 minutes.

  4. 4

    Pull it at 145°F, rest 5 minutes, and slice it.

Temperature

USDA safe temperature: 145°F, then rest 3 minutes. Use a thermometer. Color is not a test.

A pink center is about 130 to 135°F, which is below the USDA 145°F plus a 3 minute rest.

Serve it withPotatoes, A green vegetable

LeftoversKeeps 3 days in the fridge. Reheat gently in a pan with a splash of water.

FeedsSlice it. Plan 3 to 4 ounces a person.

Where the thermometer goes
Put the thermometer in the center of the thickest part, not touching bone.Center, not the edge
Pull temperature
Whole cuts 145 degrees and rest 3 minutes. Ground beef and organ meats 160 degrees.Steak and roast 145°FGround and organs 160°F

Then rest a steak or roast 3 minutes. Color is not a doneness test.

Skip: A butter bath · Cooking it well-done

Sources: USDA food safety