Ingredients:

  • 2 Center-cut Filet Mignon Steaks (6-8 oz each, at least 1.5 inches thick)
  • 1.5 tsp Kosher salt
  • 1 tsp Freshly cracked black pepper
  • 2 tbsp High-smoke point oil (Avocado or Grapeseed oil)
  • 4 tbsp Unsalted high-quality butter
  • 4 Garlic cloves, smashed but skin removed
  • 3 Sprigs of fresh thyme
  • 1 Sprig of fresh rosemary

Instructions:

  1. Remove the steaks from the fridge 30 minutes before cooking. Pat them completely dry with paper towels. Season aggressively with 1.5 tsp salt and 1 tsp pepper on all sides, including the edges.
  2. Heat 2 tbsp of high smoke point oil in a heavy skillet over medium high heat until the oil is shimmering and just starting to wisps of smoke. Carefully lay the steaks away from you into the pan. Press down slightly to ensure full contact.
  3. Sear for 3 minutes without moving them. You want a deep brown, almost mahogany crust. Flip the steaks using tongs. You should see a beautiful, even coloration.
  4. Reduce heat to medium. Add 55g (4 tbsp) of butter, the 4 smashed garlic cloves, and the herb sprigs. Wait for the butter to foam and turn slightly golden.
  5. Tilt the pan so the melted butter pools at the bottom with the garlic and herbs. Use a large spoon to continuously pour the hot, flavored butter over the steaks.
  6. Continue basting for 4-6 minutes. Check the internal temperature with a digital thermometer. For medium rare, pull the steaks at 52°C (125°F). Note: The temp will rise to 57°C during the rest.
  7. Transfer the steaks to a warm plate. Pour the remaining pan butter over them. Let them rest for 5-10 minutes. Until the muscle fibers relax and reabsorb the juices.