Pan-Seared Filet Mignon with Garlic Butter

Ingredients (for 2 steaks):

• 2 filet mignon steaks (1.5 to 2 inches thick)

• Salt (kosher or sea salt)

• Freshly ground black pepper

• 1–2 tablespoons high-heat oil (like canola or avocado)

• 2 tablespoons unsalted butter

• 2–3 garlic cloves, smashed

• 2 sprigs fresh rosemary or thyme (optional)

---

Instructions:

1. Bring to Room Temperature:
   Let the steaks sit out for 30–45 minutes before cooking. This helps them cook evenly.

2. Season Generously:
   Pat steaks dry with paper towels. Season both sides liberally with salt and pepper.

3. Preheat Oven to 400°F (optional, for thicker steaks).

4. Sear the Steaks:

   • Heat a cast iron or oven-safe skillet over high heat until smoking hot.

   • Add oil.

   • Place steaks in the pan and sear without moving for 2–3 minutes.

   • Flip and sear the other side for 2–3 minutes.

5. Add Butter and Aromatics:

   • Reduce heat to medium-low.

   • Add butter, smashed garlic, and herbs.

   • Tilt pan and spoon melted butter over steaks (basting) for about a minute.

6. Finish in the Oven (if needed):

   • Transfer skillet to oven and cook for 3–6 more minutes depending on desired doneness:

     • Rare: 120–125°F

     • Medium-Rare: 130–135°F

     • Medium: 140–145°F

7. Rest the Steaks:

   • Remove from pan and rest under foil for 5–10 minutes before serving.