Ingredients
- 2 Filet Mignon steaks (6–8 oz each)
- Kosher salt and coarse black pepper
- 2 tbsp high-smoke-point oil
- 3 cloves garlic, smashed
- 3 sprigs fresh thyme
- 2 tbsp margarine or olive oil
- 1 tbsp fresh parsley, chopped
Instructions
- 1
Bring steaks to room temperature 30 minutes before cooking. Pat completely dry. Season aggressively with salt and pepper on all sides.
- 2
Heat a cast iron or stainless pan over high heat until smoking. Add oil.
- 3
Sear steaks 2.5–3 minutes without moving. Flip once. Add garlic and thyme to the pan.
- 4
Add margarine or olive oil and baste continuously for 2 minutes, tilting the pan and spooning hot fat over the steaks.
- 5
Remove at 125°F internal for medium-rare. Rest 5 minutes. Finish with fresh parsley.
Butcher's Tip
Do not move the steak during the first sear. That crust is everything.
Used in this recipe
Filet Mignon
