Ingredients:

  • 2 (6 oz / 170 g) Filet Mignon steaks
  • 1 tbsp neutral oil
  • 1 tsp kosher salt
  • ½ tsp freshly cracked black pepper
  • 3 tbsp unsalted butter
  • 3 cloves garlic, smashed
  • 3 sprigs fresh thyme
  • 2 sprigs fresh rosemary

Instructions:

  1. Remove the filet mignon steaks from the refrigerator 30 minutes before cooking to bring them to room temperature.
  2. Pat the steaks extremely dry with paper towels and season generously with 1 tsp kosher salt and ½ tsp black pepper on all sides, including the edges.
  3. Heat 1 tbsp neutral oil in a 12-inch cast iron skillet over high heat until the oil shimmers and barely begins to smoke.
  4. Carefully place the steaks in the pan and sear without moving them for 3–4 minutes until a deep brown crust forms; flip and sear the other side for another 3–4 minutes.
  5. Reduce heat to medium-high and add 3 tbsp unsalted butter, 3 smashed garlic cloves, 3 sprigs thyme, and 2 sprigs rosemary to the pan.
  6. Once the butter foams, tilt the skillet so the butter pools with the aromatics and use a large spoon to continuously pour the bubbling butter over the steaks for the final 2–3 minutes of cooking.
  7. Use an instant-read thermometer to check the center; remove the meat from the pan when it is 5°F (3°C) below your target temperature (e.g., pull at 130°F for medium-rare), ensuring the final internal temperature reaches 145°F (63°C) for a safe medium cook.
  8. Transfer the steaks to a warm plate, pour the remaining pan butter over them, and let them rest undisturbed for 10 minutes.