Ingredients
- 2 whole high-quality beef filets, approximately 2" thick
- 4 T butter high-quality pure butter (e.g. Kerrygold).
- 1 whole sprig fresh rosemary
- 1-2 whole sprigs fresh thyme
- 2 whole garlic cloves
- salt and pepper
Instructions
- Take the filets out of the refrigerator and let them sit at room temperature for 30 minutes before cooking.
- Preheat the oven to 425°F. Meanwhile, place a cast-iron skillet on the stovetop and heat it over high heat. Make sure the skillet is extremely hot before adding the filets. (This is a good time to turn on your exhaust fan).
- Generously season each filet with salt and pepper, then add them to the skillet, ensuring there’s enough space between each filet for even cooking. Set a timer for 2 minutes and resist the urge to touch or move the filets during this time to achieve a perfect sear.
- Meanwhile, add the aromatics—garlic, rosemary, and thyme—to the skillet. Push them to the side while the searing the first side of the steak.
- After 2 minutes, flip each steak over and reset your timer for another 2 minutes. While the other side sears, add 3 tablespoons of butter to the pan. Slightly tilt the pan towards you so the butter and aromatics pool together. Using a spoon, continuously baste each filet with the buttery aromatic mixture until the timer goes off.
- Remove the pan from the heat and transfer the skillet to the preheated oven. Cook for 5-6 minutes to achieve a perfect medium-rare filet (recommended). If you prefer your steak more done, keep it in the oven for an additional 1-2 minutes for medium or longer for well-done.
- Remove the skillet from the oven and top each steak with remaining butter. Let the steaks rest for at least 5 minutes before cutting. This allows the juices to redistribute, ensuring a tender and flavorful bite.
Notes
I like to roast mushrooms alongside the steak before placing it in the oven. Simply keep the mushrooms whole or slice them in half, toss them with salt, pepper, and a tiny bit of oil, and add them to the skillet, filling in all the spaces between the steaks.