Ingredients:

  • 2 (6-ounce) Filet Mignon Steaks, 1.5 to 2 inches thick
  • 1.5 tsp Coarse Kosher Salt
  • 1 tsp Freshly Cracked Black Pepper
  • 1 tbsp Grapeseed or Avocado Oil
  • 3 tbsp Unsalted Butter
  • 3 cloves Garlic, smashed
  • 2 sprigs Fresh Rosemary
  • 2 sprigs Fresh Thyme

Instructions:

  1. Remove the steaks from the refrigerator 45 minutes prior to cooking to allow them to temper to room temperature.
  2. Pat the steaks completely dry on all sides with paper towels. Moisture on the surface prevents the Maillard reaction.
  3. Season all sides of the steaks liberally with coarse kosher salt and cracked black pepper immediately before they hit the pan.
  4. Heat a cast-iron skillet over high heat until it reaches its smoke point. Add the high-smoke point oil (grapeseed or avocado oil).
  5. Place steaks in the pan. Sear until a deep brown crust forms, then flip. Use tongs to sear the edges of the steaks.
  6. Reduce heat slightly and add the butter, smashed garlic, rosemary, and thyme. As the butter foams, use a large spoon to baste the steaks continuously (arrosé technique).
  7. Use an instant-read thermometer to check the internal temperature. Remove steaks from the pan when they reach 125°F for medium-rare.
  8. Rest the steaks on a warm plate for 5-10 minutes. The internal temperature will rise about 5°F during this time (carry-over cooking).