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Ingredients
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Steak
Butter baste & herb finish
Tools & finishing
Method
Steak
- 1
Bring to room temperature
Remove the 8 oz filet from the refrigerator 30–45 minutes before cooking so it comes close to room temperature. Pat dry thoroughly with paper towels.
- 2
Season
Generously season all sides of the filet with the kosher salt and freshly ground black pepper just before cooking.
- 3
Preheat pan
Place a cast-iron or heavy skillet over medium-high heat for 4–5 minutes until very hot. Add the neutral high-heat oil and swirl to coat; oil should shimmer but not smoke heavily.
- 4
Butter baste & herb finish
- 5
Begin basting
Reduce heat to medium. Add the unsalted butter, crushed garlic cloves, thyme sprigs, and rosemary sprig to the pan next to the steak. As butter melts, tilt the pan slightly and use a spoon to continuously baste the melted butter over the top of the filet for 1.5–2 minutes.
- 6
Cook to temperature
Continue cooking while basting and monitor temperature with an instant-read thermometer. Target internal temperatures: 120–125°F for rare, 125–130°F for medium-rare, 135°F for medium. For an 8 oz, 1.5–2 inch filet, expect 3–5 minutes of total cooking after initial sear depending on thickness and desired doneness.
- 7
Finish with herbs
During the last 30 seconds of cooking, spoon the herb-infused butter over the top to glaze the steak and impart aromatics. Remove the steak from the pan when the thermometer reads 5°F below target (carryover will raise it slightly).
Resting & plating
- 8
Transfer the filet to a cutting board or plate and tent loosely with aluminum foil. Rest for 6–8 minutes to allow juices to redistribute.
- 9
While resting, discard the garlic cloves and herb stems from the pan or spoon a little of the herb-butter over the steak for extra flavor.
- 10