Pan-Seared Filet Mignon with Herb Butter

Step 1

Remove the filet mignon steaks from the refrigerator and place them on a cutting board; let them sit at room temperature for 10 minutes so they cook evenly.

Step 2

Pat both steaks dry with paper towels on all sides, rubbing gently in one direction until no moisture remains; this helps them brown instead of steam.

Step 3

Sprinkle 0.5 teaspoon of salt and 0.25 teaspoon of black pepper evenly over the top of each steak, using your fingertips to press the seasoning gently into the meat.

Step 4

Place a 10-inch cast iron skillet (or heavy-bottomed stainless steel pan) over medium-high heat and wait 2–3 minutes until it is very hot — carefully hold your hand 2 inches above the pan; you should feel intense heat radiating up.

Step 5

Add 2 tablespoons of olive oil to the hot pan and tilt it to coat the bottom; wait 30 seconds until the oil shimmers and moves quickly when you tilt the pan again.

Step 6

Gently lay both steaks away from your body into the center of the skillet; do not move them for 3 minutes, allowing them to develop a deep golden-brown crust on the bottom.

Step 7

Flip each steak using tongs (grab near the edge and rotate smoothly); sear the other side without moving for 3 minutes until it is golden brown.

Step 8

Add 3 tablespoons of butter and 4 herb sprigs to the empty space around the steaks; the butter will begin to foam and smell richly fragrant, about 20 seconds.

Step 9

Using a spoon, tilt the pan slightly and constantly baste the top of each steak with the melted butter-herb mixture for 2–3 minutes, tilting and spooning repeatedly.

Step 10

Insert an instant-read meat thermometer into the thickest part of one steak without touching bone; pull from heat when it reads 130°F (medium-rare) — carryover cooking will raise it to 135°F as it rests.

Step 11

Slide each steak onto a plate and spoon any remaining butter-herb sauce from the skillet over the top of both steaks.

Step 12

Let the steaks rest without moving for 5 minutes; this allows the juices to redistribute through the meat, keeping each bite tender and juicy.