Remove the filets from the refrigerator 45–60 minutes before cooking to bring them to room temperature. Pat dry thoroughly with paper towels to ensure a good sear.

Season

In a small bowl, mix the kosher salt, black pepper, minced garlic, chopped rosemary, thyme, olive oil, Worcestershire sauce, and lemon juice to form a loose paste. Rub the paste evenly over both filets, including the exposed bone area. Let rest at room temperature for 20–30 minutes while you preheat cooking equipment.

Preheat and Sear

Preheat oven to 200°C (400°F). Heat a heavy cast-iron skillet over high heat until smoking-hot (about 5 minutes). Add 1 tablespoon olive oil and sear filets, presentation side down first, for 2–3 minutes without moving to develop a deep brown crust. Flip and sear the other side 2 minutes. Sear the bone edge briefly (30–45 seconds) so fat renders and flavor develops.

Baste and Roast

Reduce heat to medium-high. Add 2 tablespoons unsalted butter to the pan and spoon melted butter over the filets for 30–60 seconds to baste. Transfer the skillet to the preheated oven (or move filets to an oven-safe tray) and roast until internal temperature reaches desired doneness: 50–52°C (122–125°F) for medium-rare, 54–56°C (129–133°F) for medium — about 6–10 minutes depending on thickness. Use an instant-read thermometer inserted into the thickest part, not touching bone.

Rest

Remove filets from oven and transfer to a cutting board. Tent loosely with foil and add 1 tablespoon butter on top of each steak if desired. Rest for 8–10 minutes; residual carryover heat will raise internal temp a few degrees and redistribute juices.

Pan Sauce (optional)

Deglaze

While steaks rest, place the skillet (with remaining fond) over medium heat. If pan is very smoky, reduce heat and wipe with a paper towel, keeping browned bits. Add the minced shallot and sauté 30–45 seconds until fragrant. Pour in the red wine (or 120 ml beef stock if avoiding alcohol) to deglaze, scraping up browned bits with a wooden spoon. Cook until reduced by about half (2–3 minutes).

Finish Sauce

Add 120 ml beef stock and bring to a simmer. Reduce until slightly glossy, about 3–4 minutes. Off heat, whisk in the cold cubed butter one piece at a time to emulsify and thicken the sauce. Stir in chopped parsley, season with 1/2 tsp salt and 1/4 tsp black pepper to taste. Keep warm.

Strain (optional)

For a smooth sauce, strain through a fine-mesh sieve into a warm container, pressing on solids to extract flavor. Return to pan briefly to rewarm before serving.

Finishing

Slice the rested filet against the grain into 1–1.5 cm thick medallions or serve whole. Spoon pan sauce around or over the steak, sprinkle flaky sea salt over the top, and garnish with a little chopped parsley if desired. Serve immediately.