Take the steaks out of the fridge an hour before cooking. You want them at room temperature. Season both sides with a good dry rub. I use Everything Rub from Seattle Rhythm and Spice Co. Then heavily salt each side.
Preheat the oven to 425F.
Tbsp olive oil and Tbsp of butter in hot pan (I use just olive oil for my wife’s steak to keep it healthier). Swirl to combine the butter and oil. The combination of the oil and butter should foam. Drop heat to medium high.
Place the steaks onto the pan and presh down firm
ly. Cook on the high heat for 3-4
minutes (you want a good sear of the crust). Don’t move the steaks. Turn over (find fresh oil/butter in the pan, not the exact same place you seared the first side) and repeat.
Don’t move the steaks, but with a spoon you should be able to scoop that extra oil/butter on top of the steak repeatedly for that last minute of the second side sear.
Place the pan into the oven for 5 minutes for rare, 7 for medium rare, 8 minutes for medium and …does anyone really eat a filet beyond medium? If they do, cook them a hamburger! Or just add a few more minutes in the oven.
Remove the steaks from the pan and allow to sit for 5 minutes covered in foil. This lets the cooking process complete and keeps the steak from letting juice run out when you cut into it.
The Hubby Chef 