Baked Filet Mignon: Pan-Seared, Oven-Finished for Juicy Results

Instructions:

1. Pat steaks thoroughly dry with paper towels and place on a wire rack over a plate. Let rest at room temperature for at least 30 minutes for even cooking.
2. Preheat the oven to 400°F (200°C) while steaks come to temperature.
3. Season both sides and edges of the steaks aggressively with kosher salt and freshly ground black pepper just before cooking.
4. Place a heavy oven-safe skillet (cast iron recommended) on high heat and add the high-heat cooking oil. Heat until oil is shimmering and just beginning to smoke, about 2-3 minutes.
5. Carefully place the steaks in the hot skillet and sear the first side undisturbed for about 2 minutes until a deep brown crust forms.
6. Flip the steaks and sear the second side for 1.5–2 minutes. Use tongs to briefly sear the edges, about 30 seconds per edge.
7. Immediately transfer the skillet to the preheated 400°F (200°C) oven and bake for approximately 4–6 minutes, depending on thickness and desired doneness.
8. Remove the skillet from the oven, reduce hob heat to medium-low, and add the butter pieces, smashed garlic, and thyme sprigs to the pan.
9. As the butter melts and foams, tilt the pan slightly and continuously spoon the foaming herb butter over the steaks for about 60 seconds to baste and add flavor.
10. Insert an instant-read thermometer into the side of the thickest steak and remove from heat when the steak is 5°F (3°C) below your target serving temperature (e.g., remove at 125°F / 52°C for medium-rare to reach 130°F / 54°C).
11. Transfer steaks immediately to a clean cutting board, tent loosely with foil, and let rest for a minimum of 10 minutes to allow juices to redistribute.
12. Slice off butcher's twine if used, slice or serve whole, and spoon any resting juices or residual herb butter over the steaks before serving.