Ruth’s Chris Butter-Basted Filet with Garlic-Thyme Infusion

Instructions:

1. Remove the steaks from the refrigerator about 30 minutes before cooking to bring them to room temperature.
2. Pat the steaks completely dry with paper towels and season generously on all sides with salt and black pepper.
3. Heat a heavy cast-iron skillet over high heat until very hot and just beginning to smoke.
4. Add the oil to the pan and immediately place the steaks in the skillet.
5. Sear the steaks without moving them for 3–4 minutes, until a deep golden-brown crust forms.
6. Flip the steaks and add the butter, smashed garlic, and thyme sprigs to the pan.
7. Tilt the skillet slightly and continuously spoon the melted butter over the steaks for 2–3 minutes.
8. Continue basting until the internal temperature reaches about 125°F for medium-rare or your preferred doneness.
9. Transfer the steaks to a plate and let them rest for 5 minutes, spooning some of the garlic-thyme butter over the top.
10. Serve immediately with the remaining butter, garlic, and thyme.

Variations

• Finish the steaks in a 400°F oven after searing if they are especially thick.
• Add a sprig of rosemary along with the thyme for a more robust herbal note.
• Finish with flaky sea salt for added texture and flavor.
• Serve with a simple pan sauce made from the remaining butter and juices.

Tips

• Use a cast-iron skillet to achieve the best crust and heat retention.
• Do not overcrowd the pan; cook in batches if needed.
• Avoid moving the steaks during the initial sear to develop proper browning.
• Always rest the steak before serving to keep it juicy and tender.