• Prep time: 10 minutes
  • Cook time: 8 minutes
  • Serves 5



  • 1-2 Filet Mignon (1-2 inches thick)
  • 2 tablespoons butter
  • Kosher salt and black pepper

Butter Board

  • 1-2 sticks of grass-fed butter, softened
  • 1 garlic bulb, roasted
  • 2 tablespoons fresh parsley, chopped
  • 1 sprig of fresh rosemary, chopped
  • 2 teaspoons big, flakey sea salt
  • 1/4 teaspoon red pepper flakes
  • 1 loaf of warm, crusty bread, sliced


  1. Allow the steak to come to room temperature for at least 30 minutes before cooking. Pat dry and season generously with Kosher salt and black pepper.
  2. Preheat the oven to 400 degrees F.
  3. Heat butter in a cast iron skillet for about 2 minutes over high heat.
  4. Once the butter is hot, add the steak to the hot pan and cook for 2 minutes. Flip and cook for another 2 minutes.
  5. Turn off the heat and transfer the pan to the oven.
  6. Cook for another 2-6 minutes until you reach your desired doneness. 2-3 minutes for rare, 3-4 minutes for medium rare, 4-6 for medium to well.
  7. Remove the steak from the oven, transfer to a plate and let rest for 5 minutes before slicing.
Butter Board
  1. Mix the butter in a bowl to soften it more. It should be spreadable but not melty.
  2. Layer the butter in swirls on a wooden board.
  3. Squeeze roasted garlic onto the butter and spread as desired.
  4. Sprinkle the butter with chopped parsley and rosemary.
  5. Top with flakey sea salt and red pepper flakes.
  6. Place the sliced steak and bread on either side of the butter.
  7. Serve as is or with a side of bruschetta for an additional topping.