Filet Mignon

Beef tenderloin

STEPS

1) Prep & High-Heat Sear

Bring the steaks to room temperature for 20 minutes, pat them completely dry, and season generously.

Get your 10-inch cast-iron skillet screaming hot. Add 1 tbsp of high-smoke-point oil.

Sear all three steaks undisturbed for 2 minutes to lock in a deep, dark crust.

2) Lower the Heat & Baste

Flip the steaks and immediately drop the burner to medium-low so the exterior doesn't burn.

Add 3 tbsp of butter, crushed garlic, and herbs to the pan.

Tilt the skillet and continuously spoon the foaming butter over the steaks.

3) Staggered Pull

Insert your digital thermometer into the center of the thickest part of each steak.

The two smaller pieces will finish first. Pull them out the second they hit 130°F.

Keep flipping the 3-inch monster every 2 minutes in the lower heat until it also hits 130°F, then pull it.

4) Rest

Let all the steaks rest on a plate or board under loose foil for 8 to 10 minutes before slicing. The internal temp will naturally rise to a perfect 135°F medium-rare, keeping all the juices inside.