Ingredients
Method
Filets
- Preheat oven to 415º
- Season steaks liberally with kosher salt and pepper on both sides
- Add 2-3 tbsp of plain butter to an oven safe cast iron skillet. Turn stove top heat to high and allow the cast iron to become scorching hot first.
- Place the filets face down and sear undisturbed for 2 minutes. Flip the filets and sear on the other side for an additional 2 minutes.
- Transfer your skillet directly to the oven. For medium rare, bake for 5-6 minutes. Medium, 6-7 minutes.
- Remove filets from the skillet and set on a plate. Lightly cover with tinfoil and let sit for 5 minutes before serving.
- Top with a slice of garlic + herb butter and serve.
Garlic + Herb butter
- Soften the butter in the microwave until malleable, 10-15 seconds. Stir in chopped herbs and garlic until fully mixed. Spoon the butter onto tinfoil - reshaping it to resemble a stick of butter. Place in the fridge for about 10 minutes and remove 5 minutes before adding to the filet
Notes
If you make this recipe tag me on instagram @lexingtonbrewer so I can see!
Remove steak from the fridge 30 minutes before cooking to bring the steak to room temperature. This will make the cooking times more accurate.
Depending on the size of the steak, the more or less time it will take. This recipe is perfect for a 8-10 oz filet, roughly 2-3 inches thick.
Cooking steaks at high temps tends to get smokey. Turn on your kitchen's overhead fan before you start or open a kitchen window.
Temperatures for steak: Rare 120º-125º, Medium Rare: 125º-130º, Medium: 135º-140º, Medium Well: 145º-150º, Well Done: 160º and above.