Ingredients:

  • 2 Center-cut Filet Mignon steaks (approx. 8 oz / 225g each, at least 1.5 inches thick)
  • 1.5 tsp (9g) Kosher Salt
  • 1 tsp (3g) Coarsely cracked black peppercorns
  • 2 tbsp (30ml) High-smoke-point oil (Grapeseed, Avocado, or Canola oil)
  • 4 tbsp (56g) High-quality unsalted butter
  • 4 cloves Fresh garlic, smashed but kept whole
  • 3 sprigs Fresh rosemary
  • 2 sprigs Fresh thyme

Instructions:

  1. Preparation and Tempering: Remove the steaks from the refrigerator 30 to 45 minutes before cooking. Pat them extremely dry on all sides with paper towels. Season generously with kosher salt and cracked pepper on all surfaces, including the sides.
  2. The High-Heat Sear: Place the cast iron skillet over high heat until wisps of smoke appear. Add the oil. Carefully lay the steaks into the pan, laying them away from you. Sear undisturbed for 3–4 minutes until a deep brown crust forms. Flip the steaks.
  3. The Butter Baste (Arrosé): Reduce heat to medium-high. Add butter, garlic, rosemary, and thyme. Once the butter foams, tilt the pan so it pools at the bottom. Use a large spoon to continuously pour the hot butter over the steaks for 2–3 minutes.
  4. Precision Finishing and Resting: Insert a thermometer into the thickest part. Remove steaks at 125°F (52°C) for Medium-Rare or 135°F (57°C) for Medium. Transfer to a warm plate and rest for at least 5-10 minutes.