ingredients

FOR THE PAN SEARED FILET:

• 2 generously sized beef tenderloin steaks cut 1 1/2" - 2" thick
  
• 1 tablespoon avocado oil or any high smoke point oil 
• Kosher salt 
• Fresh cracked pepper 
• 5 - 6 cloves garlic peeled 
• Fresh thyme for garnish 
• 2 pats of butter

FOR THE HERB STEAK SEASONING:

• 1 tablespoon Kosher salt 
• 1 tablespoon black pepper coarsely cracked 
• 1 tablespoon garlic powder 
• 1/2 tablespoon smoked paprika
• 1/2 tablespoon onion powder 
• 2 teaspoons dried rosemary 
• 2 teaspoons dried thyme

cooking

1. Remove the steaks from the refrigerator about 45 minutes before cooking. Season liberally with kosher salt and freshly cracked black pepper. 
2. Preheat the oven to 425º F. 
3. Add oil to a cast iron skillet and heat over medium-high heat until it's screaming hot and beginning to smoke a little. Add the garlic cloves and room temperature, seasoned steaks to the skillet and sear untouched for about 4 minutes (until a nice crust has formed). Flip steaks and repeat. Move the garlic cloves around the pan while steaks sear to prevent charring and to infuse garlic flavor into the pan. Press herb mixture onto the top of the steaks and flip over, allowing the herbs to crust into the steak for about a minute. Repeat for the other side. 
4. Transfer the pan seared filets to the preheated oven and roast for about 5 - 10 minutes, depending on the thickness of the steak and the desired temperature. The steaks will continue to cook once removed from the oven so you want to take them out when the thermometer reaches about 5 degrees below your desired temperature. (See notes for temperature guide) 
5. Remove from the oven and transfer to a plate. Sprinkle with more herbs if desired and a pat of butter. Tent in foil and allow to rest for about 10 minutes before serving or cutting. Serve with fresh thyme or rosemary for garnish.