Step 1

Get your steaks out of the fridge about an hour before you plan on cooking.

Step 2

Turn your oven to 400F/204C. Pat your steaks dry with a paper towel, you want to dry them completely.

Step 3

In a small bowl whisk together the salt and pepper. Use clean hands to salt and pepper on all sides of the steak, I like to use my hand to really press the salt and pepper into the steak.

Step 4

With a cast-iron skillet or oven-proof stainless steel skillet place it over high heat and add the oil, at this point turn on your vent and/or open your windows! Once the pan has been heating for 5 minutes add the butter, this will smoke up.

Step 5

Then immediately add the filet mignon and sear the steak on each side for 2 minutes, I set my phone next to the stovetop and press the timer on. Do not move the steak while it is searing, this is creating that nice crust. Then I will sear the edges of the steak for 15-20 seconds or so, I use tongs to hold the steak upright too. At this point I like to stick my thermometer into the side middle of the steak- not from the top down, you will not get an accurate reading. This way you will know how far along your steak is, as sometimes you use a different burner, or different pan they can all affect how far along the steak cooks.

Step 6

Now carefully as the pan will be hot transfer the oven-safe skillet to the oven and let cook for 6-8 minutes for medium-rare. Depending on the size, mainly thickness, of your steak this will take more or less time. Keep in mind the steaks will rise in temperature about 5-10 degrees while resting. To check your filet with a digital thermometer stick the probe into the side of the steak and push into the middle, do not take the reading from pressing the probe in on top.  I look for around 118F-120F to pull them out of the oven for medium-rare. Transfer the steaks to a clean plate and cover with foil and let rest for 7-10 minutes, this is critical to continue cooking the steak but more importantly, it helps the juices redistribute.