Pan Seared Fillet Steak
Tender, juicy, and bursting with flavour, fillet steak is prized for its buttery texture.
Servings: 2 people
Ingredients
- 2 Fillet steaks about 225g each
- 2 tbsp Vegetable oil for cooking
- 30 g Butter for basting
- 2 clove Garlic minced or grated
- 10 g Fresh thyme 2 sprigs or rosemary
- Sea salt to tatse
- Cracked black pepper to taste
Method
- Take the steak out of the fridge 20–30 minutes before cooking. This helps it cook more evenly and prevents the centre from staying too cold.
- Gently pat the steak dry with kitchen paper. Removing excess moisture helps form a beautiful, caramelised crust when you sear it.
- Sprinkle a generous amount of sea salt and freshly ground black pepper all over the steak. You can also add a drizzle of oil if you like.
- Let the seasoning sit for a few minutes. This allows the flavours to penetrate slightly before the heat hits the pan.
- Preheat a heavy skillet until very hot.
- Lightly oil the pan.
- Place the steak in the pan and sear for 2–3 minutes per side for medium-rare.
- Add a knob of butter, crushed garlic, and a sprig of rosemary or thyme.
- Spoon the melted butter over the steak while cooking to enhance flavour.
- Remove the steak and let it rest for 2-3 minutes before serving.