Ingredients:

  • Two 8 oz (225 g) Centre-Cut Filet Mignon steaks, 1.5–2 inches thick
  • 1 Tablespoon (15 g) Coarse Flaky Sea Salt (e.g., Maldon or Diamond Crystal)
  • 1 teaspoon Freshly Cracked Black Pepper
  • 2 Tablespoons (30 ml) High Smoke Point Oil (e.g., Grapeseed or Canola)
  • 4 Tablespoons (56 g) Unsalted Butter, cold, cut into four pieces
  • 2 large Garlic Cloves, crushed
  • 3 sprigs Fresh Thyme

Instructions:

  1. Prep the Steaks: Pat the steaks bone-dry with paper towels. If they are irregular, tie butcher’s twine around the sides to help them hold a cylindrical shape for even cooking.
  2. Dry Brine: Season the steaks aggressively and evenly with the coarse sea salt. Place them uncovered on a wire rack set over a baking sheet and refrigerate for at least 30 minutes, or up to 4 hours.
  3. Final Seasoning: Remove the steaks from the fridge 15 minutes before cooking. Pat them dry one last time. Season liberally with black pepper.
  4. Heat the Skillet: Place a heavy cast iron skillet over high heat. Add the high smoke point oil. Heat until the oil is shimmering and just beginning to smoke lightly (around 400°F/200°C).
  5. Initial Sear: Gently place the steaks in the hot oil. Do not move them. Sear undisturbed for 2–3 minutes until a deep brown crust forms.
  6. Flip and Continue Sear: Flip the steaks and sear for another 1–2 minutes.
  7. Introduce Aromatics and Butter: Reduce the heat to medium. Add the cold butter, crushed garlic cloves, and thyme sprigs to the skillet. Allow the butter to melt and foam.
  8. The Baste: Tilt the pan slightly so the butter pools on one side. Using a spoon, continuously scoop the hot, fragrant foaming butter and pour it over the top surface of the steaks for 60–90 seconds. Continue until the internal temperature is 5–10°F (3–5°C) below your desired final doneness.
  9. Rest: Remove the steaks, thyme, and garlic from the skillet. Transfer the steaks to a clean cutting board or plate. Tent loosely with foil and allow to rest for a full 5 minutes. This step is critical for juicy results.
  10. Serve: Remove the twine (if used), slice the filet, and serve immediately.