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Ingredients
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Steak
Finishing (optional)
Method
Steak
Bring to temp & season
Remove the 8 oz filet mignon from the refrigerator and pat dry with paper towels. Let rest at room temperature for 30–45 minutes (allows more even cooking). Just before cooking, season all sides generously with kosher salt and freshly ground black pepper (about 1 tsp each total).
Preheat pan
Preheat a heavy-bottomed skillet (cast iron preferred) over medium-high heat for 3–5 minutes until very hot. Add 1 tablespoon neutral oil and swirl to coat; the oil should shimmer but not smoke heavily.
Sear the filet
Place the filet in the pan and press gently to ensure full contact. Sear undisturbed for 2–3 minutes until a deep brown crust forms. Flip and sear the second side 2 minutes. Also briefly sear the edges (use tongs to roll the steak) for about 30–45 seconds total to render any fat and color the sides.
Baste and finish
Reduce heat to medium-low. Add 1 tablespoon unsalted butter, the 2 crushed garlic cloves, and the thyme sprigs to the pan. Tilt the pan slightly and use a spoon to continuously baste the melted butter and aromatics over the top of the steak for 1–2 minutes while the steak reaches desired doneness. For medium-rare aim for an internal temperature of 125–130°F (52–54°C); for medium 135°F (57°C). Use an instant-read thermometer inserted into the center to check.
Rest
Transfer the filet to a warm plate or cutting board and loosely tent with foil. Rest for 5–8 minutes to let juices redistribute. This will raise the internal temperature a few degrees.
Finishing (optional)
Top the rested filet with 1 tablespoon compound herb butter or an extra pat of butter and let it melt over the steak. Sprinkle lightly with 1/4 teaspoon flaky sea salt if desired. Serve whole or slice into medallions and plate immediately.