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Ingredients
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Steak & seasoning
Cooking fat
Aromatics & finish
Method
Steak & seasoning
- 1
Bring to room temperature
Remove the filets from the refrigerator and set them on a plate, loosely covered, for 30–45 minutes so the steaks come to room temperature. This ensures even cooking.
- 2
Pat dry & season
Pat the steaks thoroughly dry with paper towels. Generously season both sides and the edges with the kosher salt, then sprinkle the freshly ground black pepper and garlic powder (if using) on both sides. Press the seasoning lightly so it adheres.
Cooking fat
- 3
- 4
Sear the steaks
Carefully place the filets into the hot pan, leaving space between them. Sear without moving for 2.5–3 minutes until a deep brown crust forms. Flip and sear the second side 2.5–3 minutes.
- 5
Add butter & aromatics
Reduce heat to medium. Add the unsalted butter, crushed garlic cloves, thyme sprigs, and rosemary (if using) to the pan. As the butter melts and foams, tilt the pan slightly and spoon (baste) the melted butter and aromatics over the steaks repeatedly for 1–2 minutes to develop flavor.
- 6
Finish to temperature
Continue cooking and basting until the internal temperature reaches your desired doneness when measured with an instant-read thermometer inserted into the center: 120–125°F (49–52°C) for rare, 130–135°F (54–57°C) for medium-rare, 140–145°F (60–63°C) for medium. This typically takes an additional 1–4 minutes depending on steak thickness and starting temperature.
- 7
Rest
Transfer the filets to a warm plate or cutting board and tent loosely with foil. Let them rest for 5–8 minutes to allow juices to redistribute; the internal temperature will rise about 3–5°F during resting.