Ruth’s Chris Filet with Herb Butter

In a small bowl, combine all herb butter ingredients. Shape the mixture into a small log and refrigerate until firm.
Pat the filet mignon dry with paper towels. Season generously on all sides with salt and freshly cracked black pepper.
Heat a cast-iron skillet over high heat until smoking hot.
Add the oil, then carefully place the steaks into the skillet. Do not move them for 2–3 minutes to allow a deep crust to form.
Flip the steaks and sear for another 2–3 minutes.
Add the butter to the skillet and baste the steaks continuously for 1–2 minutes, spooning the melted butter over the tops.
Transfer the skillet to a 400°F (205°C) oven and cook for 4–6 minutes for medium-rare, or adjust cook time to your preferred doneness.
Rest the steaks for 5 minutes. Top each filet with a thick slice of chilled herb butter before serving.

Add a sprig of rosemary or thyme to the skillet while basting for extra aroma.
Use smoked salt or truffle salt for a more decadent seasoning.
Swap lemon zest for a dash of white wine vinegar in the herb butter for a subtle tang.
Serve with sautéed mushrooms or a red wine reduction to enhance the steakhouse feel.

Ensure the steaks are fully dry before searing to achieve the best crust.
Let the skillet heat thoroughly; a truly hot pan is essential for proper caramelization.
Always rest the steaks to keep the juices from escaping when sliced.
Warm your plates before serving to keep the herb butter melting beautifully, just like the classic Ruth’s Chris presentation.