For the steaks:
2-4 (8-ounce) filet mignon steaks, about 1-1/2-inch-thick
2 teaspoons kosher salt
fresh ground pepper, to taste
2 tablespoons olive oil
3 tablespoon butter
For the garlic herb butter:
1/2 cup butter, softened
2 teaspoons fresh rosemary
1 tablespoon fresh thyme
2 cloves garlic, minced
For the garnish:
fresh parsley, optional, chopped
1 Let the steaks come to room temperature, about 30 minutes.
2 Season the steaks with salt and pepper.
3 Preheat the oven to 400 degrees F.
4 On the stove-top, heat a cast-iron or oven-safe skillet on high heat.
5 Add the olive oil and butter.
6 Once the butter is melted and no longer foaming, add the steaks.
7 Cook for 2 minutes per side.
8 Place the skillet in the oven and roast until the steaks reach the desired level of doneness, using a meat thermometer to determine its internal temperature, about 7-8 minutes. A rare steak will read at 120-125 degrees F, a medium-rare steak will read 130-135 degrees F, and a medium steak will read 140-145 degrees F.
9 In a small bowl, add the butter, rosemary, thyme, and garlic, mixing until well-combined. Store the butter in the fridge until you are ready to use it.
10 Remove the skillet from the oven and add the herb butter to the tops of the steaks.
11 Let the butter melt atop the steaks for 5 minutes.
12 Garnish with parsley and the pan juices and serve.
Time: 30 minutes
Yield: 4 servings