Ingredients:

  • 2 center-cut filet mignon steaks (6–8 oz each, 1.5 to 2 inches thick)
  • 1.5 tsp Kosher salt
  • 1 tsp coarsely cracked black pepper
  • 1 tbsp high-smoke point oil (avocado or grapeseed oil)
  • 2 tbsp unsalted butter
  • 3 cloves garlic, smashed
  • 2 sprigs fresh thyme or rosemary

Instructions:

  1. Pat the steaks bone-dry with paper towels to ensure a high-quality sear. Season aggressively on all sides and edges with Kosher salt and cracked black pepper.
  2. Preheat your oven to 400°F (200°C). Heat a 10-inch cast iron skillet over high heat until the oil begins to shimmer and faint wisps of smoke appear.
  3. Place the steaks in the hot skillet. Press down slightly to ensure contact. Sear for 2 to 3 minutes until a mahogany-colored crust forms.
  4. Flip the steaks. Immediately add the unsalted butter, smashed garlic, and herb sprigs to the pan. As the butter froths, use a small spoon to baste the steaks.
  5. Slide the entire skillet into the preheated oven. Bake for 4 to 6 minutes until the internal temperature reaches 126°F (52°C) for medium-rare.
  6. Remove the steaks from the pan and let them rest for 5 to 10 minutes before serving to allow the juices to redistribute.