Ingredients:

  • 2 center-cut filet mignon steaks (approx. 7 oz each, at least 1.5 inches thick)
  • 1.5 tsp kosher salt
  • 1 tsp coarsely cracked black peppercorns
  • 1 tbsp avocado oil
  • 3 tbsp unsalted grass-fed butter
  • 4 cloves garlic, smashed and peeled
  • 3 sprigs fresh thyme
  • 1 sprig fresh rosemary

Instructions:

  1. Pat the steaks completely dry with paper towels. Sprinkle the 1.5 tsp kosher salt and 1 tsp cracked peppercorns on all sides, including the edges. Let them sit at room temperature for 45 minutes to dry-brine and temper.
  2. Heat a 12-inch cast iron skillet over medium-high heat until the avocado oil is shimmering and just beginning to smoke. Carefully place the steaks in the pan and sear for 3 to 4 minutes per side until a deep, mahogany-colored crust forms. Use tongs to sear the vertical edges for 30 seconds each.
  3. Reduce the heat to medium. Add the butter, smashed garlic, and herb sprigs to the pan. Once the butter foams, tilt the pan slightly so the butter pools with the aromatics. Use a large spoon to continuously baste the steaks with the hot flavored fat for the remaining cook time until desired internal temperature is reached.