Ingredients:

  • 2 lb filet mignon
  • 1/4 cup brown sugar
  • 2 tbsp soy sauce
  • 2 tbsp Worcestershire sauce
  • 1 tbsp olive oil
  • 2 cloves garlic, minced
  • 1 tsp coarse black pepper
  • 1/2 tsp salt
  • 2 tbsp unsalted butter
  • 1 tbsp fresh lemon juice
  • 1 sprig fresh rosemary or thyme

Instructions:

  1. Pat dry the filets using paper towels to remove all surface moisture.
  2. In a small bowl, whisk together brown sugar, soy sauce, Worcestershire sauce, olive oil, minced garlic, pepper, and salt until sugar is mostly dissolved.
  3. Coat the steaks in the marinade and let them rest at room temperature for at least 30 minutes.
  4. Heat a cast-iron skillet or heavy-bottomed stainless steel pan over medium-high heat until a drop of water evaporates instantly.
  5. Place the filets in the pan, pressing down lightly; sear for 3–5 minutes per side until a dark, glossy crust forms.
  6. Lower heat to medium and add butter and herbs; spoon the foaming butter over the steaks continuously for the final 2 minutes of cooking.
  7. Remove steaks from the pan when the internal temperature reaches 130°F (54°C) for medium-rare.
  8. Transfer steaks to a warm plate, pour remaining pan juices over them, and let rest for 5–10 minutes before slicing.