Step by step

Method

4 steps

1. 1

   Pat 2 filet mignon steaks (6–8 oz each, about 1½ inches thick) very dry. Season generously with kosher salt and coarse black pepper. Rest at room temperature 20–30 minutes so they cook more evenly.

2. 2

   Heat a heavy skillet (cast iron is ideal) over medium-high until it's properly hot — a drop of water should skitter. Add 1 tablespoon high-smoke-point oil. Sear the steaks 3–4 minutes per side without moving them, until a deep brown crust forms.

3. 3

   Add 2 tablespoons butter, 2 smashed garlic cloves, and 2 thyme or rosemary sprigs. Tilt the pan and baste the steaks 1–2 minutes, spooning the foaming butter over the tops, until an instant-read hits 125–130°F for medium-rare.

4. 4

   Rest 5–8 minutes on a plate, then spoon the pan butter over the top. You want a deep crust and a warm pink center that yields to a knife — not a gray overcooked hockey puck or a cool raw middle.