• Before you start: Decide how you want to finish the filet mignon. I highly recommend garlic-herb compound butter because it’s the easiest option and adds great flavor to the steak (see notes). 
• If you don’t have time to prepare compound butter, you can make a quick garlic-herb butter mixture in the same pan while the steak rests, then spoon it over the sliced steak.
• Gather everything you need and follow the steps below.

Prepare the Filet Mignon

1. Pat the filet mignon dry with paper towels, then season it generously on all sides (including the edges) with kosher salt (1–2 teaspoons, or about 1–1.5% of the steak’s weight).
2. Place it uncovered on a wire rack set over a baking sheet. After that, decide on the next step based on the desired results and available time:

• If you’re short on time: let it sit at room temperature for 1 hour. That’s the minimum amount of time the salt needs to do its job.
• If you have more time and want a deeper flavor and better crust: leave it uncovered in the fridge for 4 to 6 hours (this is the option I recommend).
• Want to dry-brine it longer? See notes. If you don’t have at least 1 hour to let the filet mignon rest after salting, don’t salt it in advance. Either season it right before it goes into the pan, or salt it after searing.

Make the Compound Butter (Optional)

1. While the steak is dry-brining, make the compound butter, then cover and refrigerate until needed. I highly recommend garlic-herb compound butter for this recipe.
2. Use the quick bowl method if you plan to use it soon, or roll it into a log for easier slicing and longer storage. Cover and refrigerate until needed.
3. See my step-by-step garlic-herb compound butter recipe for both versions.

Preheat the Pan

• Searing produces a lot of smoke, so turn on your exhaust fan or open a window before you start.

1. If the steak has been in the fridge after salting, take it out and let it sit at room temperature for an additional 15 minutes before cooking.
2. Set the pan over medium-high heat and let it heat for 3–4 minutes. Add 2 tablespoons of a high–smoke point oil and let it heat for another minute.
3. While the pan is heating, pat the filet mignon dry one more time.
4. Optional: If using black pepper, season all sides with about 1/2 teaspoon of finely ground black pepper per pound (454 g) of steak.
5. Then immediately move on to the next step.

Pan-Sear the Filet Mignon

1. Carefully place the filet mignon in the hot pan and press it down gently so it makes full contact with the surface.
2. Sear it, flipping every 30 seconds, until the internal temperature reaches about 25°F (14°C) below your target doneness.
3. 110°F (43°C) for medium-rare, 120°F (49°C) for medium, or 130°F (54°C) for medium-well. For rare, well-done, and final rested temperatures, use the chart below.
4. Then turn the steak onto its side and sear the edges for up to 1 minute total, rotating as needed.
5. Once the edges are seared, remove the steak from the pan and let it rest uncovered for 5 minutes.

Compound Butter Finish

• Place a bit of compound butter on the hot steak as soon as it comes out of the pan. It will slowly melt while the steak rests.
• Alternative garlic-herb butter finish (If you don’t have compound butter): While the steak rests, use the same pan you seared it in. Lightly brown a few peeled garlic cloves over medium heat, then add a couple sprigs of rosemary or thyme and 2 tablespoons (30 g) of unsalted butter. Let the butter melt, turn off the heat, then spoon the garlic-herb butter over the sliced steak before serving.

Slice and Serve the Steak

1. Don’t forget to let the filet mignon rest for 5 minutes before slicing.
2. After those 5 minutes, slice the filet mignon however you like and serve it with your favorite aromatics and sides.
3. If you made the quick garlic-herb butter in the pan instead of using compound butter, spoon it over the sliced steak right before serving.