Perfect Pan Seared Filet Mignon Recipe with Butter

Ingredients

• 2 filet mignon steaks (6-8 oz each) - Select steaks that are at least 1.5 inches thick for optimal cooking, ensuring they remain juicy and tender.
• Salt and freshly ground black pepper - Use kosher salt for a more even seasoning that enhances the steak's natural flavor profile.
• 2 tablespoons vegetable oil (or any high smoke point oil) - Canola or grapeseed oil are excellent choices due to their high smoke points, which allow for perfect searing without burning.
• 2 tablespoons unsalted butter - Choose a quality brand for the best flavor that complements the beef.
• 2 cloves garlic, crushed - Freshly crushed garlic releases more flavor compared to pre-minced alternatives and adds aromatic depth.
• 2 sprigs fresh thyme (or rosemary) - Fresh herbs will enhance the aroma and flavor profile, infusing the butter with a fragrant essence.

Instructions

1. Take the filet mignon steaks out of the refrigerator and let them come to room temperature for about 30 minutes.
2. Preheat your cast iron skillet over medium-high heat until it is very hot.
3. Season the steaks generously with salt and freshly ground black pepper on both sides.
4. Add the vegetable oil to the hot skillet, swirling it around to coat the surface.
5. Carefully place the seasoned steaks in the skillet. Sear for about 3-4 minutes without moving them.
6. Flip the steaks using tongs and immediately add the butter, garlic, and thyme to the skillet.
7. As the butter melts, tilt the skillet slightly and use a spoon to baste the steaks.
8. Continue cooking for another 3-4 minutes for medium-rare, or adjust to your desired doneness.
9. Once done, remove the steaks from the skillet and let them rest on a cutting board for 5-10 minutes.
10. Slice and serve the filet mignon, drizzling any remaining butter from the skillet over the top.