Learn how to cook the perfect fillet steaks at home with this foolproof recipe. Juicy, tender, and full of flavour - a restaurant-quality steak in minutes!
I learned to cook fillet steaks perfectly when I went to the Nick Nairn Cook School at Port of Menteith, Stirling back in May 2008. It was a one day Scottish Cookery course that I did and it was Nick himself who took the class!! It's one of my go-to dishes for a date night dinner, celebratory meal or special occasion.
The first important step I learned is to fry the steaks in a 'happy pan'. When frying, it's important to have a good heat in the pan to allow your food to caramelise, but not so hot that your food burns. If the pan isn't hot enough, the steak will heat slowly and eventually stew in its own juices, resulting in a grey piece of meat that will lack the tasty characteristics that caramelisation achieves.
Following the instructions below will give you delicious juicy steaks!
Tips
- Steak doneness - David and I both like our steaks medium rare and this is what I've given instructions for. I always use the guideline of 4 minutes total for a steak that is roughly 2.5cm thick. Ribeye and sirloin steaks tend to be a bit thinner (around 2cm thick), so I cook them for 3 minutes (1 minute on each side over a high heat, and then 30 seconds on each side at the lower heat, with the butter), plus 1.5 minutes to sear the fat. Using a meat thermometer is the best way to check that your steaks are cooked to your liking, as follows:
- Rare - 40C/100F
- Medium rare - 52C/125F
- Medium - 63C/145F
- Well done - 74C/165F
- Dairy-free option - use plant-based butter for a dairy-free option.
- Seasoning variations - try smoked sea salt or flavoured salts for a unique touch.
- Basting flavourings - try adding garlic or herbs like thyme or rosemary along with the butter for basting.
- Toppings - top your finished steaks with wild garlic and rosemary butter, blue cheese or easy garlic mushrooms for an indulgent finish.
- This perfect fillet steaks recipe is easily adapted if you're cooking for less or more people. If cooking for 4, make sure your frying pan is large enough, or cook 2 at a time.
Frequently Asked Questions
A thickness of 2.5 to 4cm (1 to 1.5 inches) is ideal, as it allows for a good sear on the outside while keeping the inside tender and juicy.
Fillet steak is naturally tender and doesn't require marinating. A simple seasoning of salt and pepper is sufficient to highlight its natural flavour.
Yes - use olive oil, avocado oil, or ghee for a dairy-free alternative. Butter adds richness but is not essential.
Rest the steak for 5 to 10 minutes after cooking to allow the juices to redistribute, resulting in a juicier bite.
Classic sides include mashed potatoes, steamed vegetables, or a crisp salad. For a gourmet touch, pair with truffle fries or asparagus wrapped in prosciutto.
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How to make these Perfect Fillet Steaks
Ingredients
- 2 fillet steaks (weighing approx. 220g each and roughly 2.5cm thick)
- 1 tbsp vegetable oil
- salt and freshly ground black pepper
- 1 tbsp butter
Instructions
- Remove your steaks from the fridge at least 20 minutes before cooking to allow them to come to room temperature. Remove them from any packaging and sit them on a plate.
- Heat a large frying pan or skillet over a high heat until 'happy' (this will take roughly 4 to 5 minutes). To check the temperature, hold your hand over the heated pan - if it's too hot to hold your hand over, take the pan off the heat for a while. If it just feels warm, let it heat for a bit longer.
- Add the oil - if it spreads quickly and thins, even starting to discolour or give off a haze, the pan is too hot. At a good temperature, the oil will start to spread and smoke gently. Swirl the oil to coat the base of the pan evenly.
- Season the steaks generously on both sides with salt and freshly ground black pepper.
- Now add the steaks and let them fry for 1 minute, without moving them (this will start the caramelisation). Turn them over and fry for another minute. At this point you should have good caramelisation on both sides. Reduce the heat to medium high, turn the steaks over, add the butter and fry for another minute. Baste the melted butter over the steaks. Turn them over once more and fry for 1 minute, basting with the butter.
- Remove the steaks from the pan and place on a warm metal tray in a warm place to rest for at least 5 minutes, to allow the juices to redistribute. (For steaks that are about 2.5cm thick, this will give you medium rare. See Tips for using a meat thermometer to cook the steaks to your liking.)
- Enjoy with your choice of side dishes and condiments and sauces.
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Perfect Fillet Steaks
Ingredients
- 2 fillet steaks (weighing approx. 220g each and roughly 2.5cm thick)
- 1 tbsp vegetable oil
- salt and freshly ground black pepper
- 1 tbsp butter
Instructions
- Remove your steaks from the fridge at least 20 minutes before cooking to allow them to come to room temperature. Remove them from any packaging and sit them on a plate.
- Heat a large frying pan or skillet over a high heat until 'happy' (this will take roughly 4 to 5 minutes). To check the temperature, hold your hand over the heated pan - if it's too hot to hold your hand over, take the pan off the heat for a while. If it just feels warm, let it heat for a bit longer.
- Add the oil - if it spreads quickly and thins, even starting to discolour or give off a haze, the pan is too hot. At a good temperature, the oil will start to spread and smoke gently. Swirl the oil to coat the base of the pan evenly.
- Season the steaks generously on both sides with salt and freshly ground black pepper.
- Now add the steaks and let them fry for 1 minute, without moving them (this will start the caramelisation). Turn them over and fry for another minute. At this point you should have good caramelisation on both sides. Reduce the heat to medium high, turn the steaks over, add the butter and fry for another minute. Baste the melted butter over the steaks. Turn them over once more and fry for 1 minute, basting with the butter.
- Remove the steaks from the pan and place on a warm metal tray in a warm place to rest for at least 5 minutes, to allow the juices to redistribute. (For steaks that are about 2.5cm thick, this will give you medium rare. See Notes for using a meat thermometer to cook the steaks to your liking.)
- Enjoy with your choice of side dishes and condiments and sauces.
Notes
- Steak doneness - David and I both like our steaks medium rare and this is what I've given instructions for. I always use the guideline of 4 minutes total for a steak that is roughly 2.5cm thick. Ribeye and sirloin steaks tend to be a bit thinner (around 2cm thick), so I cook them for 3 minutes (1 minute on each side over a high heat, and then 30 seconds on each side at the lower heat, with the butter), plus 1.5 minutes to sear the fat. Using a meat thermometer is the best way to check that your steaks are cooked to your liking, as follows:
- Rare - 40C/100F
- Medium rare - 52C/125F
- Medium - 63C/145F
- Well done - 74C/165F
- Dairy-free option - use plant-based butter for a dairy-free option.
- Seasoning variations - try smoked sea salt or flavoured salts for a unique touch.
- Basting flavourings - try adding garlic or herbs like thyme or rosemary along with the butter for basting.
- Toppings - top your finished steaks with wild garlic and rosemary butter, blue cheese or easy garlic mushrooms for an indulgent finish.
- This perfect fillet steaks recipe is easily adapted if you're cooking for less or more people. If cooking for 4, make sure your frying pan is large enough, or cook 2 at a time.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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