Ingredients:

  • 2 (6 oz / 170g) Center-cut Filet Mignon steaks
  • 1.5 tsp (9g) Kosher salt
  • 1 tsp (3g) Coarsely cracked black pepper
  • 1.5 tbsp (22ml) High-smoke point oil (Grapeseed, Avocado, or Canola oil)
  • 3 tbsp (42g) Unsalted high-quality butter
  • 3 cloves Fresh garlic, smashed but skins removed
  • 4 sprigs Fresh thyme or rosemary

Instructions:

  1. Remove the beef from the refrigerator 20–30 minutes before cooking to reach room temperature. Pat the steaks extremely dry on all sides using paper towels to ensure a proper sear.
  2. Season the steaks generously with kosher salt and coarsely cracked black pepper on all sides immediately before cooking.
  3. Heat a cast iron skillet over medium-high heat. Add the high-smoke point oil and wait until it is shimmering and just beginning to smoke.
  4. Place the filets in the pan and press down lightly. Sear undisturbed for 3–4 minutes until a thick, golden-brown crust forms.
  5. Flip the steaks. Use tongs to hold the steaks on their sides, searing the edges for approximately 30 seconds per side.
  6. Reduce heat to medium. Add butter, smashed garlic, and herbs. Once the butter foams, tilt the pan and spoon the hot flavored butter over the steaks continuously for the final 2 minutes.
  7. Use an instant-read thermometer to check for desired doneness: 125°F for Rare, 135°F for Medium-Rare, or 145°F for Medium (accounting for carry-over cooking).
  8. Transfer steaks to a warm plate, tent loosely with foil, and rest for 5–8 minutes before serving to allow juices to redistribute.