Rachel Kim
My husband used to say we could only get a good filet at fancy steakhouses. Then I learned the cast iron method and he never said that again. This is now our go-to anniversary dinner — two thick filets, a bottle of wine, and a movie at home. Better than any restaurant, and I can wear sweatpants.
Ingredients
- 2 filet mignon steaks (8 oz each, 1.5 inches thick)
- 2 tablespoons avocado oil
- Coarse sea salt
- Freshly cracked black pepper
- 4 tablespoons ghee (or grass-fed butter if not strict paleo)
- 3 cloves garlic, smashed
- 3 sprigs fresh thyme
- 2 sprigs fresh rosemary
For the Herb Butter
- 4 tablespoons ghee, softened
- 1 tablespoon fresh parsley, minced
- 1 teaspoon fresh thyme, minced
- 1 clove garlic, minced
- Pinch of sea salt
Instructions
- Make herb butter: Mix softened ghee with parsley, thyme, garlic, and salt. Roll into a log using plastic wrap. Refrigerate until firm.
- Bring to room temp: Remove steaks from fridge 45 minutes before cooking. Pat completely dry with paper towels. Season generously with salt and pepper on all sides.
- Get the pan screaming hot: Heat a cast iron skillet over high heat for 5 minutes. Add avocado oil.
- Sear: Place steaks in pan — do not move them. Sear 3-4 minutes until a dark crust forms. Flip once.
- Baste: Add ghee, garlic, thyme, and rosemary to the pan. Tilt pan and baste steaks with the melted ghee for 2 minutes.
- Rest: Remove steaks when internal temp is 125°F (medium-rare). Rest 5 minutes. Top with a slice of herb butter before serving.
Tips
- Dry steaks = better crust: Moisture is the enemy of a good sear. Pat them bone dry.
- Use a thermometer: 120°F for rare, 125°F for medium-rare, 135°F for medium.
- Rest time matters: Cutting too soon releases all the juices. Patience pays off.
