Roadhouse-Style Butter Basted Filet

Remove steaks from the refrigerator 30-60 minutes before cooking to allow them to come closer to room temperature. Pat them thoroughly dry with paper towels – this is crucial for a good sear.

In a small bowl, combine kosher salt, black pepper, garlic powder, and onion powder. Season both sides of each steak generously with this mixture, pressing it gently to adhere.

Heat a heavy-bottomed pan (cast iron is ideal) over high heat until it just begins to smoke. Add the olive oil to the hot pan.

Carefully place the seasoned steaks into the hot pan. Sear undisturbed for 2-3 minutes per side until a deep brown crust forms. Do not crowd the pan; cook one at a time if necessary.

Reduce the heat to medium. Add the unsalted butter, smashed garlic, and fresh rosemary/thyme (if using) to the pan. Once the butter is melted and foaming, tilt the pan slightly and use a spoon to baste the steaks repeatedly with the butter, garlic, and herb mixture for 2-4 minutes, or until desired doneness is reached. For medium-rare, aim for an internal temperature of 130-135°F (54-57°C). For medium, 135-140°F (57-60°C).

Remove the steaks from the pan and place them on a cutting board. Tent loosely with foil and let them rest for at least 5-10 minutes. This allows the juices to redistribute, ensuring a tender and juicy steak.

Serve whole or slice against the grain. Pour any remaining pan juices over the steaks. Enjoy immediately!