2 filet mignon
1 tsp vegetable oil
Kosher salt, to taste
Cracked black pepper, to taste
2 Tbs clarified butter, at room temperature, optional
Worcestershire, optional
1. Preheat oven to 400 degrees.
2. Heat a large, well-seasoned cast iron skillet over high heat until very hot, 5-7 minutes.
3. Meanwhile, pat the steaks dry with a paper towel and brush them LIGHTLY with vegetable oil.
4. Sprinkle steaks with salt and pepper, to taste.
5. When skillet is ready, add the steaks and sear them evenly on all sides for about 2 minutes per side, for a total of 10 minutes.
6. Top each steak with a tablespoon of butter and Worcestershire, if using, and place skillet in oven.
7. Cook the steaks until they reach 125 degrees for medium-rare or 130 degrees on an instant-read thermometer. (I normally leave mine in the oven for 7 or so minutes.)
8. Remove the steaks from the oven and transfer to a plate and cover with aluminum foil. Allow them to rest at room temperature for 10 minutes.
9. Before serving, pour drippings from skillet over each steak.
