I love a good steak. I truly in my heart of hearts think that this steak is better than any restaurant steak you will ever order. And it’s cheaper. The only reason William and I go to steak houses is to get the hell out of the house. Especially since this pandemic we never leave. I am surprised William hasn’t murdered me yet, I assume it is because I feed him good ass food, like this steak.

Ingredients:

2 10 oz. Filets

4 tablespoons butter

3 large sprigs of rosemary

4 cloves of fresh garlic

2 tablespoons olive oil

1 tablespoon kosher salt

1 tablespoon fresh cracked black pepper

Directions:

Preheat oven to 500. Cover both sides of the filets in the kosher salt and pepper and a teaspoon of olive oil and let sit out until the meat is room temp. I would say a couple of hours. Heat oven safe griddle or cast iron skillet over medium heat on stove with the butter and olive oil. Once melted, add the garlic and rosemary. Place filets in skillet. Let sear for about 4 min. While it is searing, spoon the butter and garlic on to the top of each other steaks. Flip to the other side. Sear for about 5 min. Make sure both sides have a brown crust. Place in oven and bake for 3/5 min depending on how you like it done. 3 min for medium rare, 5 min for medium. Once done, let sit for about 10 min. Cut into meat and serve with brussel sprouts or mac and cheese.