2 TB vegetable oil
salt
pepper
2 TB unsalted butter @ room temperature
- Preheat the oven to 400 for filet mignon or 450 for ribeye
- Heat a 12" pre-seasoned cast iron skillet over high heat until very hot, 5-7 minutes
- Pat steaks dry with a paper towel
- Brush steaks lightly with oil
- Sprinkle with salt and pepper
- When skillet is ready, add the steaks and sear them 3 minutes each side
- Top each steak with a tablespoon of butter and place skillet in oven
- Cook until thermometer reads 140 for filet mignons (~12 minutes); for ribeyes, cook 10 minutes for medium-rare, 18 minutes for medium-well.
- Remove steaks to a serving platter, covering tightly with aluminum foil, alowing to rest for 10 minutes
