Ingredients:

  • 2 Filet Mignon Steaks (6–8 oz each, at least 1.5 inches thick)
  • 1 tbsp Grapeseed oil
  • 1.5 tsp Flaky Sea Salt
  • 1 tsp Freshly cracked black pepper
  • 2 tbsp Unsalted butter
  • 3 sprigs Fresh Thyme
  • 2 cloves Garlic, smashed

Instructions:

  1. Remove steaks from the refrigerator 45 minutes before cooking to temper. Pat the surfaces completely dry with paper towels to ensure a proper sear. Season aggressively on all sides with salt and pepper just before cooking.
  2. Preheat your oven to 400°F (200°C). Heat the grapeseed oil in a 12-inch cast iron skillet over medium-high heat until it begins to shimmer and smoke.
  3. Place the filets in the pan and sear undisturbed for 2 minutes until a dark crust forms. Flip the steaks and sear the other side for 2 minutes.
  4. Add the butter, thyme, and smashed garlic to the pan. Immediately transfer the entire skillet into the preheated oven.
  5. Roast for 4–6 minutes. Use an instant-read thermometer to pull the steaks when they reach an internal temperature of 125°F (52°C) for medium-rare.
  6. Remove steaks from the pan and let them rest for 5–10 minutes on a warm plate to allow muscle fibers to reabsorb juices before serving.