Ingredients:

  • 2 (approx. 6 oz each) Filet Mignon Steaks (center cut, 1.5” thick)
  • 1 Tbsp Kosher Salt (or flaky sea salt)
  • 1 tsp Freshly Ground Black Pepper
  • 2 Tbsp High-Heat Neutral Oil (Grapeseed or Canola)
  • 3 Tbsp Unsalted Butter (cold)
  • 2 large cloves Garlic Cloves (smashed, skin on)
  • 2 sprigs Fresh Thyme or Rosemary Sprigs

Instructions:

  1. Bring the steaks to temperature: Remove steaks from the refrigerator 30 minutes before cooking. Pat them aggressively dry with paper towels to ensure a deep sear.
  2. Seasoning: Season both sides and the edges liberally with Kosher salt and freshly ground pepper.
  3. Preheat: Preheat your oven to 400°F (200°C). Place the cast iron skillet on the stovetop over medium-high heat for 5 minutes until smoking hot.
  4. Add Oil: Once the pan is extremely hot, add the neutral high-heat oil. It should shimmer immediately.
  5. Sear Steaks: Carefully place the seasoned steaks into the hot pan. Sear for 90 seconds to 2 minutes on the first side until a deep brown crust forms. Flip the steaks once and immediately reduce the stovetop heat to medium.
  6. Add Aromatics and Butter: Add the cold butter, smashed garlic cloves, and herb sprigs to the pan alongside the steaks.
  7. Baste: As the butter melts, tilt the pan slightly and use a large spoon to continuously baste the melted, fragrant butter over the steaks for 30–60 seconds.
  8. Transfer to Oven: Immediately transfer the entire skillet (handle and all) into the preheated 400°F (200°C) oven.
  9. Roast to Temperature: Cook for 5–8 minutes, checking the internal temperature frequently. Pull the steak 5°F (3°C) before your final desired temperature.
  10. Rest (Crucial Step): Remove the steaks from the skillet immediately. Place them on a warm plate or small rack, loosely tented with foil. Let them rest undisturbed for 10 full minutes.
  11. Serve: Slice against the grain, if desired, or serve whole, drizzling any accumulated resting juices over the top.