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Prep TimeA couple of hours or more with the salt and pepper coating
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Cook Time10 minutes or less
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Serving2
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JULY 5, 2026: Possibly the best steak I have cooked at home. Of course, that’s what I say about almost every steak I cook. Which might say something about how much I love a good steak. Especially when you’ve got a side of French fries. On this particular evening, I had the pleasure of dining with my new side-kick Peanut Too! a seven year old Chihuahua who found himself in need of a new home and who absolutely loves to sing. So far it seems his favorite song is Rambling Rose. He is clearly a soprano so that’s a tough act, believe me.
Sorry, back to the steak. Salt and pepper the steaks well in advance, then take the steaks out of the frig and let them come to almost room temperature. I used my cast iron skillet, got it very hot and tossed in about 2 TBS. of beef tallow. Then, I tossed in the roasted garlic (roasted with a little truffle oil and regular olive oil, by the way) and a few sprigs of thyme, and I added a little butter to this, also). Get a nice brown color on the steaks, turn them and brown both sides. Then start spooning the sauce over the steaks and take them off the heat when they are almost done as they will continue to cook. I think my total cooking time (on high heat in a skillet on the gas grill) was about 8 minutes. Cook 3 minutes, flip, 3 more minutes, flip and then start testing for doneness. Perfection. With a nice red wine, heavenly. And, after a week in Jamaica when I ate nothing but fish (which was glorious also) this beefy, garlicky, buttery filet was exactly what I needed. That and Peanut Too!
On the fries, I have decided that the first fry is at 370 and the second one at 390. Don’t crowd the pot!
Ingredients
Filet with Garlicky Pan Sauce
Directions
Roast some garlic. Cut the end off a head of garlic and pour olive oil over it (a little truffle oil is good) and place in a small pan in a 350 degree oven. Roast until caramelized.
Pat the filets dry. Salt and pepper them. Put them in the frig and keep them there for up to a day.
Let the steaks come to room temperature.
Heat a black cast iron skillet on high heat. Toss in 2 TBS. of beef tallow. Add the thyme sprigs and the roasted garlic.
Pan fry the steaks for 3 minutes; flip. Let them go 3 more minutes. Flip. Now start testing for doneness. While the steaks cook, spoon some of the sauce over them. By the way, you aren't serving the garlic with the steak - it just flavors the pan sauce.
Let the steaks take a rest. Serve with French fries and red wine. Pet your dog.
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