How Long to Cook Fillet Steak: Times by Doneness, Thickness and Method
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.
Fillet steak is the leanest and most tender cut of beef, which is exactly why the timing matters so much. With almost no fat to protect it, a minute too long in the pan turns that buttery texture firm and dry. Cook it right, though, and it is the easiest steak to get perfectly juicy.
As a starting point, a 2.5cm fillet cooked medium rare needs 3.5 to 4 minutes per side in a very hot pan. Take it off the heat when your thermometer reads 52 degrees C, then rest it for 5 to 10 minutes so carryover cooking brings it to 55 degrees C before you slice.
This guide covers pan-searing times for rare, medium rare, medium and well done, when to finish thicker fillets in the oven, and how fillet compares with sirloin and ribeye if you are still choosing your cut.
Last updated: 3 November 2026.
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.
Fillet Steak Temperature Guide
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 Medium Rare
Medium rare is the most popular way to serve fillet, and for good reason: the lean meat stays tender and juicy with a warm pink centre. For a standard 2.5cm fillet in a very hot pan, that means 3.5 to 4 minutes per side. Pull the steak when your thermometer reads 52 degrees C, then rest it for 5 to 10 minutes under loose foil. Carryover cooking will lift it to 55 degrees C as it rests, which is the finished medium rare temperature.
Start by taking the fillet out of the fridge 30 to 45 minutes before cooking so it reaches room temperature, then pat it completely dry with kitchen paper, since surface moisture stops a proper sear. Season generously with salt just before it hits the pan and hold back the pepper until after searing. Use a heavy-based pan or cast-iron skillet heated until it is genuinely hot, then sear for 3.5 to 4 minutes per side for a 2.5cm fillet and rest for 5 to 10 minutes before slicing.
Without a thermometer, press the centre of the steak and compare the feel with your hand: when your thumb touches your index finger, that firmness is what medium rare should feel like. The most common mistake is treating a thick fillet like a thin one. A cut of 3cm or more will not cook through evenly in the pan alone, so sear it briefly and finish it in the oven instead.
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, 3.5 to 4 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. For a fillet of 3cm or more, sear it briefly on all sides and then finish it in the oven for a more even result edge to edge. Trying to cook a steak this thick through in the pan alone overcooks the outside before the centre catches up.
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 a thicker fillet, start it in the pan and finish it in the oven for a more even result. Give the steak a quick sear of about thirty seconds on each side and around the edges, then transfer it to a preheated oven at 200°C (190°C fan). Leave it in for 4 to 10 minutes depending on how well done you want it, checking with a thermometer rather than guessing.
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 4 minutes for 2.5cm; sear then oven for 3cm and above |
| 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 bringing the steak to room temperature before cooking, 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.
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.
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.
