Pan Seared Filet Mignon

Instructions

1. Prepare the steaks
   Remove the steaks from the refrigerator and let them sit at room temperature for 30 minutes. Pat them completely dry with paper towels. Season generously on all sides with kosher salt and black pepper.
2. Heat the pan
   Place a cast-iron skillet over high heat until it begins to smoke slightly. Add the vegetable oil and heat until shimmering but not smoking.
3. Sear the steaks
   Carefully place the steaks in the hot pan, allowing space between them. Cook without moving for 3-4 minutes until a deep brown crust forms. Flip and cook the other side for another 3-4 minutes for medium-rare.
4. Add butter and aromatics
   Reduce heat to medium. Add butter, garlic cloves, and thyme sprigs to the pan. As the butter melts, tilt the pan slightly and spoon the hot butter mixture over the steaks continuously for about 1-2 minutes.
5. Check for doneness
   For medium-rare (internal temperature of 130-135°F), the steak should feel slightly firm but still yield to pressure. For medium (140-145°F), it should feel more firm with slight give.
6. Rest the steaks
   Transfer the steaks to a cutting board or warm plate and let rest for 5-10 minutes, loosely tented with foil. This allows the juices to redistribute throughout the meat.
7. Serve
   Slice against the grain if desired (though many prefer to serve filet mignon whole). Drizzle with some of the remaining butter from the pan, sprinkle with parsley and flaky sea salt if using.