How Long to Cook Fillet Steak: UK Pan Times & Temps
Quick Answer: Fillet Steak Times at a Glance
How long to cook fillet steak in a pan comes down to two things, thickness and doneness. For a standard 2.5cm fillet, medium rare takes about three and a half to four minutes per side over high heat.
| Doneness | Internal Temp (°C) | Time per Side (2.5cm Fillet) |
|---|---|---|
| Rare | 50°C | 2.5 to 3 minutes |
| Medium rare | 55°C | 3.5 to 4 minutes |
| Medium | 60°C | 4.5 to 5 minutes |
| Well done | 70°C plus | 6 minutes plus |
Read on for exact times by thickness, the oven finishing method for thicker cuts, and how fillet compares to ribeye and sirloin.
How long to cook fillet steak is a question that comes with a bit of pressure attached. This isn’t a cheap cut you’re throwing on for a Tuesday night dinner. It’s the one you’ve saved up for, the one you want to get exactly right, and that pressure is exactly why so many people hover nervously over the pan wondering if they’ve gone too far.
You’re not being precious. Fillet is the leanest, most tender cut of beef, and that same lack of fat means it punishes overcooking far more than a well marbled ribeye would. A minute too long and that buttery texture you paid for turns firm and dry. This guide gives you the exact timings, the internal temperature targets, and the small technique details that separate a good fillet from a genuinely great one.
We’ll cover pan searing times by thickness and doneness, when to finish in the oven, and how fillet stacks up against sirloin and ribeye for anyone still deciding which cut to buy.
Quick Jump Links· By Doneness · By Thickness · Pan Method · Oven Finish · Fillet vs Other Cuts · Finger Test · Resting · Mistakes · What to Serve · FAQ
How Long to Cook Fillet Steak by Doneness
Rare, Medium Rare, Medium, Well Done
Fillet is naturally soft, so most people find it tastes best rare to medium rare, before the texture firms up too much. Here’s the breakdown for a standard 2.5cm cut over high heat.
- Rare: 2.5 to 3 minutes per side, warm red centre.
- Medium rare: 3.5 to 4 minutes per side, the most popular choice for this cut.
- Medium: 4.5 to 5 minutes per side, mostly pink centre with firmer texture.
- Well done: 6 minutes plus per side, best avoided for fillet since the cut has little fat to keep it moist at this stage.
Internal Temperature Chart (°C)
A digital thermometer takes the guesswork out completely. Insert it into the thickest part of the steak, avoiding any fat.
| Doneness | Pull Temp (°C) | Rest Temp (°C) |
|---|---|---|
| Rare | 47°C | 50°C |
| Medium rare | 52°C | 55°C |
| Medium | 57°C | 60°C |
| Well done | 67°C | 70°C plus |
Pull the steak a few degrees below your target, since carryover cooking continues to raise the temperature while it rests.
How Long to Cook Fillet Steak by Thickness
2cm to 2.5cm Fillet
A thinner fillet cooks quickly, so keep the heat high and don’t wander off. For medium rare, three to four minutes per side is typical. Any longer and the outside will overcook before the centre catches up.
3cm to 4cm+ Fillet
Fillet is usually cut thicker than sirloin or rump, sometimes up to 4cm, which changes the approach. A steak this size needs four and a half to five and a half minutes per side for medium rare in the pan alone, or a shorter sear followed by an oven finish for a more even result edge to edge.
Pan Searing Method, Step by Step
Prepping the Steak
- Take the fillet out of the fridge thirty to forty five minutes before cooking.
- Pat it completely dry with kitchen paper. Any surface moisture stops a proper sear.
- Season generously with salt just before it hits the pan. Hold back the pepper until after searing, since it burns fast over high heat.
Getting the Pan Hot Enough
Use a heavy based pan or cast iron skillet, and heat it until it’s genuinely hot, not just warm. A pan that isn’t hot enough lets the steak stew in its own juices instead of browning, leaving you with grey meat rather than a proper crust. Add a little oil with a high smoke point just before the steak goes in. If you’re unsure which oil to reach for, our guide on the best oil for cooking steak in a pan breaks down the options.
Should You Finish Fillet Steak in the Oven?
When Pan Alone Is Enough
For a fillet under 3cm thick, the pan alone usually does the job well. You get a good sear on the outside and enough time for the heat to reach the centre before the crust burns.
Sear and Oven Finish Method
For anything thicker, searing first then finishing in the oven gives a more even result. Sear the fillet for around thirty seconds per side and around the edges, then transfer to a preheated oven at 200°C, or 190°C fan, for four to ten minutes depending on your target doneness. This two stage method is popular with chefs because it stops the outside from overcooking while the centre catches up.
Fillet Steak vs Other Cuts: Timing Differences
Fillet vs Ribeye vs Sirloin
Fillet, ribeye and sirloin don’t cook at quite the same pace, mostly because of fat content and typical thickness.
| Cut | Fat Content | Typical Thickness | Time per Side (Medium Rare) |
|---|---|---|---|
| Fillet | Very low | 2.5 to 4cm | 3.5 to 5 minutes |
| Ribeye | High, well marbled | 2.5 to 3cm | 3 to 3.5 minutes |
| Sirloin | Moderate | 2 to 2.5cm | 2 to 2.5 minutes |
Ribeye’s marbling helps it self baste as it cooks, which is why it can handle slightly longer in the pan without drying out. Fillet has almost no fat to fall back on, so timing matters more here than with any other cut. For a closer look at how these compare on flavour and price, see our guides on fillet vs ribeye, ribeye vs sirloin, and how to cook sirloin steak in a pan.
Checking Doneness Without a Thermometer
The Finger Test
No thermometer handy? Press the centre of the steak and compare the give to your own hand.
- Relaxed hand, thumb loose: this is what rare feels like.
- Thumb touching index finger: this is medium rare.
- Thumb touching middle finger: this is medium.
- Thumb touching little finger: this is well done.
It takes a bit of practice, but it’s a genuinely reliable backup once you’ve calibrated it against a thermometer a few times.
Resting Fillet Steak
Rest fillet steak for five to ten minutes under loose foil before slicing. Because fillet is so lean, it holds onto less surface fat to protect the juices, which makes resting even more important than with fattier cuts. Cutting in too early lets that moisture run straight onto the board instead of staying in the meat. For more detail on timing this by thickness, our how long to rest a steak guide goes deeper.
Common Mistakes When Cooking Fillet Steak
- Cooking it like a fattier cut and leaving it on too long, since fillet has little fat to buffer against overcooking.
- Skipping the rest to room temperature, leading to an uneven cook.
- Using a pan that isn’t hot enough before adding the steak.
- Slicing straight after cooking instead of resting first.
- Seasoning with pepper too early and burning it in the pan.
- Not deciding in advance which cut best suits your dish. Our guide on which cut of steak is best can help before you buy.
What to Serve With Fillet Steak
Fillet’s delicate flavour pairs best with sides that don’t overpower it. Think simple green vegetables, a light sauce, or classic triple cooked chips. Our full list of what can I have with steak has more ideas for building out the plate. If you fancy trying fillet the way a steakhouse serves it, take a look at the Miller and Carter menu for inspiration.
Frequently Asked Questions
How Long to Cook a 2 Inch Fillet Steak?
A 2 inch (roughly 5cm) fillet is unusually thick and benefits from the sear and oven finish method. Sear for thirty seconds per side, then finish in the oven at 200°C for around eight to ten minutes for medium rare.
How Long to Cook Fillet Steak for Medium Rare?
For a standard 2.5cm fillet, medium rare takes three and a half to four minutes per side in a hot pan, followed by a five to ten minute rest.
Do You Need to Rest Fillet Steak Longer Than Other Cuts?
Not necessarily longer, but resting matters more with fillet because it has so little fat to protect its juiciness. Five to ten minutes under loose foil is enough.
Can You Cook Fillet Steak From Frozen?
Yes, though it needs a longer, gentler cook to bring the centre up to temperature without burning the outside. Thawing overnight in the fridge first gives a far more even result and better control over doneness.
If you’re planning a bigger night out instead of cooking at home, our dessert menu is worth a look for afterwards.
Final Word
How long to cook fillet steak always comes back to thickness, doneness, and a hot enough pan. Fillet rewards a careful hand more than any other cut, since there’s no fat to hide behind if you overshoot. Use the times and temperatures above, trust the finger test or a thermometer, and always give the steak its rest before you cut in.
