Step 1: Bring Steaks to Room Temperature

Remove the filet mignon steaks from the refrigerator about 30-60 minutes before cooking. Allowing the steaks to come to room temperature ensures even cooking throughout. Pat the steaks dry with paper towels to remove excess moisture, which helps create a good sear.

Step 2: Season the Steaks

Generously season both sides of the filet mignon with kosher salt and freshly ground black pepper. The seasoning should coat the steaks evenly. For extra flavor, you can add a sprinkle of garlic powder or smoked paprika, but the simple salt and pepper method highlights the natural taste of the filet.

Step 3: Preheat the Pan

Heat a heavy-bottomed skillet or cast-iron pan over medium-high heat. Add 1 tablespoon of oil and swirl to coat the pan. The oil should shimmer but not smoke. A properly heated pan is essential for creating a golden, flavorful crust.

Step 4: Sear the Steaks

Place the steaks in the hot pan and let them sear undisturbed for 2-3 minutes. Avoid moving or flipping the steaks too early, as this can disrupt the crust formation. Once a deep golden-brown crust forms, flip the steaks using tongs and sear the other side for another 2-3 minutes.

Step 5: Add Butter and Aromatics

Reduce the heat to medium and add the butter, smashed garlic cloves, and fresh thyme or rosemary sprigs to the pan. As the butter melts, tilt the pan slightly and use a spoon to baste the steaks with the buttery mixture. This step infuses the steaks with rich, aromatic flavor.

Step 6: Finish Cooking

For thick-cut filet mignon, you’ll likely need to finish cooking in the oven. Transfer the skillet to a preheated oven at 400°F and cook for an additional 4-7 minutes, depending on your desired doneness. Use a meat thermometer to check the internal temperature:

• Rare: 120°F (cool red center)
• Medium-Rare: 130°F (warm red center)
• Medium: 140°F (warm pink center)
• Medium-Well: 150°F (slightly pink center)

Step 7: Rest the Steaks

Remove the steaks from the skillet and place them on a cutting board or plate. Tent loosely with aluminum foil and let them rest for 5 minutes. Resting allows the juices to redistribute, ensuring a tender and juicy steak.

Step 8: Serve and Enjoy

Plate the filet mignon alongside your favorite sides and top with your choice of sauce or compound butter. Serve immediately and savor every bite!