perfect filet mignon

let the filet mignon sit at room temperature for 30–60 minutes. pat it dry and season generously with salt and freshly cracked black pepper. heat a skillet over medium-high heat. add a thin layer of oil and heat until shimmering but not smoking. place the filet in the skillet and sear without moving it for 4 minutes on the first side. flip the filet and sear each remaining side, including the edges, for about 1.5 minutes per side. use tongs to hold the steak upright to achieve a full edge sear. after the initial 4-minute sear, add butter, smashed garlic, and fresh herbs to the pan. tilt the pan slightly and use a spoon to baste the steak with the infused butter as it finishes cooking. use a meat thermometer to ensure your desired doneness: 125°f for rare, 130–135°f for medium-rare. remove the steak from the heat and let it rest for 10 minutes before slicing and serving.