Perfect Filet Mignon with Garlic & Herb Compound Butter

For the herb butter:

1. Leave the butter on the counter to soften. Use a fork to mash in the herbs and garlic until fully mixed. Place in plastic wrap and roll into a cylinder. Keep in fridge.

For the filet:

1. Preheat the oven to 415°F. Remove the steak from the fridge 30-60 minutes prior to cooking, this is to bring the steak to room temperature and ensure your cooking times are more accurate. Season all sides liberally with salt and pepper. This can be done while your steak comes to room temp.
2. Add 1 tablespoon of oil to an oven-safe cast iron skillet and turn the heat up high, allowing the skillet to become very hot. Twirl the pan to distribute oil as it heats. Once the oil starts to smoke, place the filets face down and sear undisturbed for 2 minutes. Flip the filets and sear for an additional 2 minutes.
3. Transfer your skillet directly to the oven. For rare, bake for 4 minutes. Medium rare, 5-6 minutes. Medium, 6-7 minutes. Medium well, 8-9 minutes. This recipe is ideal for an 8-10 ounce portion, roughly 2 inches thick.
4. Remove from the oven and add plain butter, rosemary, and thyme to the skillet. Once the butter melts, spoon the drippings over the pan.
5. Remove filets from the skillet and set them on a plate and let sit for 5-10 minutes before serving. This is important to bring your steak to its final serving temperature.
6. Top with a slice of garlic and herb butter and serve.