Generously season both sides and the edges of each filet with the 2 tsp Kosher salt and 1 tsp freshly ground black pepper, pressing the seasoning into the meat.

Sear and finish

Preheat a heavy skillet (cast iron preferred) over medium-high heat until very hot, about 4 minutes. Add 2 tbs neutral oil and swirl to coat. Place filets in skillet and sear, undisturbed, 2–3 minutes until a deep brown crust forms. Flip filets and add 2 tbs butter, smashed garlic cloves, and thyme sprigs to the pan. Tilt the pan and use a spoon to baste the steaks with the melted butter and pan juices, continuing to cook for another 2–4 minutes until the internal temperature reaches desired doneness (120–125°F for rare, 125–130°F medium-rare, 135°F medium). Total sear time will vary by thickness—aim for an internal temp 5°F below final target if finishing in oven.

Optional oven finish

If filets are thicker or you prefer even doneness, transfer skillet to a 400°F oven for 3–6 minutes after searing, monitoring temperature with an instant-read thermometer.

Rest

Transfer filets to a warm plate or cutting board and tent loosely with foil. Rest for 6–8 minutes to allow juices to redistribute.

Garlic Butter Glaze

While steaks rest, make the garlic butter glaze. In a small saucepan over low heat, melt 4 tbs unsalted butter. Add 2 tsp minced garlic and gently cook 30–45 seconds until fragrant (do not brown). Remove from heat and stir in 1 tbs chopped parsley, 1 tsp lemon juice, 1 tsp salt, and 1/2 tsp black pepper. Keep warm. Spoon a tablespoon of the glaze over each filet just before serving.

Red Skin Potatoes

Par-cook potatoes

If not prepped earlier, bring a pot of salted water to a boil. Add halved red skin potatoes and simmer 8–10 minutes until just tender when pierced with a fork but not falling apart. Drain and let steam dry for 1–2 minutes.

Roast or pan-finish

Preheat oven to 425°F if roasting. Toss par-cooked potatoes with 1 tbs olive oil, 1 tsp chopped rosemary or thyme, 1/2 tsp garlic powder, 3/4 tsp kosher salt, and 1/2 tsp black pepper. Spread on a baking sheet cut-side down and roast 18–25 minutes until edges are crisp and golden. Alternatively, finish in a hot skillet, searing cut sides in 1 tbs olive oil over medium-high heat until crisp, turning to brown other sides, about 8–10 minutes total.

Keep warm

Keep potatoes in a warm oven (about 200–225°F) while finishing steaks and vegetables so everything is hot when plated.

Vegetable Medley

Prepare vegetables

Trim broccolini and cut carrots and bell pepper as directed. Pat dry so they will sauté rather than steam.

Sauté

Heat a large skillet over medium-high heat and add 1 tbs olive oil and 1 tbs butter. When the butter foams, add carrots first and sauté 2–3 minutes. Add broccolini and bell pepper and continue to cook, stirring, 3–4 minutes more, until vegetables are tender-crisp and bright in color. Season with 1/2 tsp salt, 1/4 tsp black pepper, and 1/2 tsp lemon zest if using. Taste and adjust seasoning.

Finish and hold

Remove from heat and keep warm. If needed, add a small pat of butter to glaze the vegetables just before plating.

Finishing & Plating

Plate each dish with one 8 oz filet on the center of the plate, spoon 1 tbs garlic butter glaze over the top of each filet, and sprinkle with chopped parsley. Add a portion of roasted red skin potatoes and a serving of vegetable medley to the plate. Finish steaks with a light sprinkle of coarse sea salt if desired. Serve immediately.