Pan-Seared Filets

Step 1 -In a bowl, add the butter, the rosemary, the tarragon, and the garlic and mash until fully mixed.

Step 2 -Transfer the garlic-herb butter to the refrigerator.

Step 3 -Let the steaks come to room temperature for at least 30 minutes.

Step 4 -Preheat the oven to 415 degrees F.

Step 5 -Season the steaks generously with the salt and the black pepper.

Step 6 -In an ovenproof cast-iron skillet over high heat, add the oil. Make sure to swirl the pan to evenly spread the oil across the bottom of the entire pan.

Step 7 -One the oil is smoking hot, add the steaks and let cook, undisturbed, until golden and seared on the bottom, about 2 minutes.

Step 8 -Flip the steaks and cook, undisturbed, until golden and seared on the bottom, about 2 minutes.

Step 9 -Add 1-2 tablespoons of the garlic-herb butter to the pan and return the remaining garlic-herb butter to the refrigerator.

Step 10 -Transfer the skillet to the oven and roast until the steaks are about 5 degrees F shy of your intended level of doneness, about 4 minutes for rare at 120 degrees F, about 5-6 minutes for medium-rare at 130 degrees F, and about 6-7 minutes for medium at 140 degrees F.

Step 11 -Transfer the skillet from the oven and spoon the pan drippings over the steaks.

Step 12 -Transfer the steaks to a plate and let them rest until the steaks reach the ideal internal temperature for your intended doneness, 125 degrees F for rare, 135 degrees F for medium-rare, and 145 degrees F for medium, about 5-10 minutes.

Step 13 -While the steaks rest, transfer the garlic-herb butter mixture from the refrigerator and let it soften slightly at room temperature.

Step 14 -Serve the steaks topped with the garlic-herb butter.