The Loin Filet

Serving size: 1 pack serves 2–3.

Getting Started: Before cooking this cut, carefully remove the thin layer of silver skin that covers the muscle. Once silver skin has been removed, it’s ready to season.

Preferred seasoning: A simple seasoning of salt and pepper is all you need to bring out the meat's natural flavor. Season with salt and pepper right before cooking. If using a seasoning blend, apply it on the meat in the last couple minutes of cooking.

Choosing a fat: Cook with a good amount of fat to add moisture; choose oil or fat with a high smoking point necessary for a good sear—ghee butter or rendered fats like lard or tallow or avocado oil.

One of the best ways to enjoy this cut is the most simple and direct way, which is pan-searing. These cook very fast, going from rare to medium to over-cooked in just a few minutes, so you'll want to keep a close eye on them the whole time.

• Start by pre-heating a large cast-iron skillet over medium-high heat for 3–5 minutes.
• Pat each filet completely dry and season with salt and pepper.
• Once the pan is hot, add enough oil/fat to coat the bottom of the pan.
• Without overcrowding the pan, place the loin filets in the pan and sear undisturbed for about 2–3 minutes per side.
• If the pan looks a little dry, add more oil/fat.
• Continue to sear all sides (including ends) as it will only take about 6–8 minutes to reach perfection. If it gets smoky, don’t worry turn heat to medium and flip the filet until all sides have built a nice crust.
• Keep in mind they will continue to cook once you remove them from the pan. Let it rest for at least 5 minutes before cutting into it—and cut against the grain to ensure a tender bite.

Some key things to keep in mind for a proper sear:

• Pat each filet dry- this helps keep it from steaming instead of searing.
• Make sure the pan is hot- add the meat when the oil starts to shimmer and smoke just slightly.
• Avoid overcrowding the pan and leave a few inches of space between the pieces of meat- if necessary, cook meat in smaller batches. This also ensures even cooking and prevents crowded meat from steaming instead of searing.
• Once you put the meat in a pan, let it be. The meat needs a few minutes of uninterrupted contact to sear properly — it will actually stick to the bottom of the pan at first and then release naturally when seared.