Best way of cooking fillet steak?

[Hairybaker]

Need urgent advice please! Really thick fillets (6cm) so think pan will end up too rare in middle. Like it medium rare to medium. Oven or pan (or both) and for how long?! Thanks!!

Thank you @RampantIvy that looks good!

It was a while ago but I'm pretty sure I did mine 3-4 mins each side and then sealed the edges. I like mine pretty bloody though and it was pretty thick. Take out of the fridge 30 mins before to bring to room temperature and season with salt and pepper on both sides. Drizzle a bit of oil over them and massage in. Heat a pan until it's smoking hot and place cut side down. Move around a bit at first to prevent it sticking and leave it until a caramelised crust forms on the top. Flip over and repeat. Add a knob of butter to the pan and baste the steak with the juices

Blasphemy to bash a beautiful fillet!!! Rare is best. I’d put on a smoking pan for 2 mons each side then in the oven for 3 at 180. Leave to rest for 5 mins. Perfect!

People that eat fillet over medium rare shouldn’t be allowed to eat fillet!

Preheat oven - very hot
Put oil (high smoke temp one not olive oil) and lots of maldon and pepper in a plate. Put steak in it rubbing both sides. Leave it till it’s at room temp.
When at room temperature place in very hot pan with big knob of butter. Can add some fresh thyme.
Leave to sear till it has a nice brown caramelised crust 3mins maybe. Just leave it don’t turn it round etc.
Turn over sear other side. Baste with the butter. Add more butter if needed.

When well caramelised put in your very hot preheated oven.
For how long Depends on how you want it cooked- poke it with your finger. The ‘softer’ it is the rarer it is - if there is no spring back or it feels firm it’s well done.

Don’t forget to rest it!

Sous vide it. Best steaks ever.

Walk it through a warm kitchen.

@AuntyMabelandPippin

Sous vide it. Best steaks ever.

We had sous vide steaks a couple of weeks ago and they were great.

Warm oven to 225C. Oil and season both sides of steak. Sear on one side for 4 min then move to oven seared side up for 5/6 min. Rest for 10 min before serving.

Seared in hot pan

Rare

Don’t bash it!

I’ve never done it in oven

room temp to start, sear edges, and use the 10 minute rule. For very thick steaks I don't count edge searing in the time

Any steak needs to be cooked and rested for ten minutes to be perfect
Blue..1.5-2 mins each side, rest in a warm place for 6-7 mins
Rare 2.5-3mins, rest for 4-5
Med 3.5 mins, rest for 3
Well Done 5 mins and don't bother with resting it'll probably be ruined!

Once the steak is flat in the pan do not poke about with it or touch it until you need to turn it, and the pan must be hotter than hell, not hot...LAVA hot and smoking.

I don't take them out of the pan to rest either, turn off the heat, throw in a knob of butter and pop on a lid or clean teatowel to hold in the heat.

@Soysol

Blasphemy to bash a beautiful fillet!!! Rare is best. I’d put on a smoking pan for 2 mons each side then in the oven for 3 at 180. Leave to rest for 5 mins. Perfect!

People that eat fillet over medium rare shouldn’t be allowed to eat fillet!

But OP said its 6cm thick!!

Not everyone likes it totally blue rare in the middle or caramelised in the outside to get that medium rare but inside.

It may be blasphemy but I'd bash it and add in the olive oil and herbs I suggested to fry it in. Yum.

To be honest, we are so limited in money though we eat the cheap steak Farm stores at £1.50 each from Asda - occasionally (1 in 8) you get a duff one but they are fabulous for what they cost.

I wouldn't bash a lovely fillet steak if I could help it ( I.e. if it wasn't overly thick. ) my son would never bash a fillet steak but he can eat it blood dripping out! He's an aficionado

my son would never bash a fillet steak but he can eat it blood dripping out!

It’s not blood