AuthorJake TaylorCategoryBeefDifficultyIntermediateš”ļø Rest Time: 5ā10 min
š Ingredients
2 center-cut filet mignon steaks (1.5ā2" thick)
1 tsp Kosher salt
1 tsp Fresh cracked black pepper
2 tbsp neutral oil (avocado or canola)
2 tbsp butter
2 garlic cloves (smashed)
2 sprigs fresh thyme or rosemary (optional)
šŖ Instructions
1
Salt steaks generously on all sides. Let rest at room temp for 30ā60 min.
2
Preheat oven to 250Ā°F (120Ā°C).
3
Place steaks on wire rack over a baking sheet.
4
Roast until internal temp hits 115Ā°F for medium-rare (about 30 min).
5
Heat cast iron skillet until smoking hot. Add oil.
6
Sear steaks 1 min per side, then quickly sear edges.
7
Add butter, garlic, and herbs. Baste steaks for 30 seconds.
8
Let rest 5ā10 min before slicing or serving.
Ingredients
š Ingredients
2 center-cut filet mignon steaks (1.5ā2" thick)
1 tsp Kosher salt
1 tsp Fresh cracked black pepper
2 tbsp neutral oil (avocado or canola)
2 tbsp butter
2 garlic cloves (smashed)
2 sprigs fresh thyme or rosemary (optional)
