Pan-Fried Filet Steak

Instructions

• Take the steak out of the fridge 2 hours before preparation. Pat it dry with a paper towel and let it sit at room temperature.

• Heat olive oil in a pan (preferably cast iron or stainless steel) to the highest setting.

• Pat the steak dry on both sides with paper towels. Salt and pepper it.

• Place the steak in the hot oil from front to back (away from your body). Sear for 30-45 seconds on each side.

• If it's a thick piece of meat, use tongs to turn it vertically and sear all edges for about 10 seconds.

• Reduce heat slightly.

• Add butter and fresh thyme and rosemary.

• Tilt the pan slightly away from your body and use a tablespoon to spoon the melted butter over the steak.

• Continue to cook on each side for 1-3 minutes, continuously basting with butter using the tablespoon.

• Remove from the pan according to your preferred level of doneness.

• Let the steak rest for 5 minutes.

• Serve and enjoy. Enjoy your meal!

Steak Doneness

Take your flat hand with the palm facing you. Bring the fingertip of your thumb together with the fingertip of your index, middle, or ring finger, forming an "O" with the touching fingers. You can compare the doneness of your steak to the firmness and surface tension of the ball of your thumb.

• Thumb to index finger: Rare

• Thumb to middle finger: Medium

• Thumb to ring finger: Well Done

Slightly moisten the index finger of your other hand and quickly touch the ball of your thumb of the O-forming hand first, then the surface of the steak.