Ingredients:

  • 2 Filet Mignon steaks, 6-8 ounces each (approx. 170-225g), about 1.5-2 inches thick
  • 1 tablespoon (15 ml) high-heat oil (such as avocado, canola, or grapeseed)
  • 1 tablespoon (14g) unsalted butter
  • Kosher salt and freshly ground black pepper, to taste
  • 4 tablespoons (57g) unsalted butter, softened
  • 2 cloves garlic, minced
  • 2 tablespoons (approx. 3g) fresh parsley, chopped
  • 1 tablespoon (approx. 1.5g) fresh thyme leaves, chopped
  • 1/2 teaspoon (approx. 1.5g) lemon zest
  • Pinch of red pepper flakes (optional)
  • Salt and pepper, to taste

Instructions:

  1. Pat the filets dry with paper towels. Season generously with salt and pepper. Allow the steaks to rest at room temperature for at least 30 minutes.
  2. In a small bowl, combine softened butter, garlic, parsley, thyme, lemon zest, and red pepper flakes (if using). Mix well until evenly combined. Season with salt and pepper to taste. Set aside.
  3. Heat the oil in a cast-iron skillet over high heat until it begins to shimmer and almost smoke.
  4. Carefully place the filets into the hot skillet, making sure not to overcrowd the pan. Sear for 3-4 minutes per side, until a deep brown crust forms. Use tongs to flip.
  5. Add the butter to the pan. As the butter melts, tilt the pan and use a spoon to baste the steaks continuously with the melted butter for 2-4 minutes, or until they reach your desired internal temperature.
  6. Use a meat thermometer to check the internal temperature. Rare: 125-130°F (52-54°C), Medium-Rare: 130-135°F (54-57°C), Medium: 135-145°F (57-63°C), Medium-Well: 145-155°F (63-68°C), Well-Done: 155°F+ (68°C+).
  7. Remove the steaks from the skillet and place them on a plate. Top each steak with a generous pat of herb butter. Tent loosely with aluminum foil and let rest for 5-10 minutes before slicing and serving.