Cooking Information
- Prep Time: 10 minutes
- Cook Time: 8-10 minutes
- Rest Time: 7 minutes
- Total Time: 25-27 minutes
- Calories: 460 per serving
- Protein: 52g
- Fat: 28g
- Net Carbs: 0g
- Servings: 2
- Difficulty: Intermediate
Ingredients
For the Steak:
- 2 (8 oz) filet mignon steaks, grass-fed
- 1 tablespoon avocado oil
- 1 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
For the Herb Butter:
- 4 tablespoons grass-fed butter, softened
- 2 cloves garlic, minced
- 1 tablespoon fresh rosemary, finely chopped
- 1 tablespoon fresh thyme, finely chopped
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
Instructions
- Remove steaks from refrigerator 30 minutes before cooking
- Mix herb butter ingredients, shape into a log, refrigerate
- Pat steaks completely dry with paper towels
- Season generously with salt and pepper
- Heat cast-iron skillet over high heat until smoking hot
- Add avocado oil to pan
- Place steaks in pan, cook 3-4 minutes until golden crust forms
- Flip once, cook additional 3-4 minutes for medium-rare
- Using tongs, sear the sides for 30 seconds each
- Remove from heat, place on cutting board
- Rest exactly 7 minutes
- Top with a slice of herb butter
- Serve immediately
Pro Tips
- Use a meat thermometer: 125°F for rare, 135°F for medium-rare
- Never press down on the steak while cooking
- Create crosshatch grill marks by rotating steak 45 degrees halfway through cooking each side
- Make extra herb butter and freeze for future use
