Ingredients:

  • 2 Filet Mignons, 6 oz each
  • 1 tsp Kosher salt
  • ½ tsp coarsely ground black pepper
  • 1 tbsp neutral oil
  • 3 tbsp unsalted butter
  • 3 cloves garlic, smashed
  • 2 sprigs fresh rosemary
  • 2 sprigs fresh thyme

Instructions:

  1. Pat the steaks completely dry with paper towels and season generously with salt and pepper.
  2. Heat a cast iron skillet over high heat with neutral oil until it begins to shimmer and barely smoke.
  3. Place steaks in the pan and sear for 3–4 minutes without moving them until a deep brown crust forms, then flip.
  4. Reduce heat to medium-high and add butter, smashed garlic, and herb sprigs.
  5. Tilt the pan to pool the foaming butter and use a large spoon to continuously baste the steaks for the final 3 minutes of cooking.
  6. Remove steaks when internal temperature reaches 130°F (54°C) for medium-rare.
  7. Transfer to a warm plate, pour remaining pan butter over the top, and let rest for 5 minutes.