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Instructions:
- Remove the steaks from the refrigerator about 30 minutes before cooking. Pat dry thoroughly and season generously with salt and black pepper on all sides.
- Heat a heavy skillet, preferably cast iron, over high heat until very hot.
- Add the oil to the skillet, then place the steaks in the pan. Sear undisturbed for 2–3 minutes per side, until a deep golden-brown crust forms.
- Reduce the heat to medium-low. Add the butter, garlic, thyme, and optional rosemary to the pan.
- Tilt the pan slightly and continuously spoon the melted butter over the steaks for 2–3 minutes.
- Flip the steaks and baste the second side for another 1–2 minutes, cooking until your desired doneness is reached. Medium-rare is ideal for filet mignon.
- Remove the steaks from the pan and let them rest for 5 minutes before serving. Spoon the garlic-herb butter over the top just before serving.
Variations
- Finish the steaks in a 400°F (205°C) oven after searing for thicker cuts.
- Use shallots instead of garlic for a slightly sweeter aroma.
- Add a splash of beef stock to the pan for a light pan sauce.
- Top with a pat of compound butter for extra richness.
Tips
- Letting the steaks come to room temperature ensures even cooking.
- A very hot pan is essential for developing a proper crust.
- Baste gently to avoid splashing hot butter.
- Always rest the steak before serving to keep it juicy and tender.
