INGREDIENTS

• 2 – 6  to 8 ounce filet mignon, cut 2” thick
• sea salt
• freshly ground black pepper
• 2 tablespoons ghee or olive oil (I prefer ghee because it doesn’t smoke)
• 1 tablespoon butter
• 1 tablespoon chives, chopped

DIRECTIONS

1. Remove steaks from refrigerator and allow to rest on counter for a half hour. Preheat oven to 425 degrees and move oven rack in center position.
2. Place oven safe grill pan on cooktop. Turn heat to high and allow pan to heat for two-three minutes.  The key to making a steak with a crispy seared outside is a hot pan. While pan heats, sprinkle both sides of filet mignon with salt and pepper. Turn heat down to medium/high, add ghee or olive oil to hot pan. Carefully add steaks to grill pan. You should hear a loud pshhhh sound. Cook steak until a brown crust is established (about five minutes). Use tongs turn steaks. Sear second side and then place pan in oven. 

Cook time:

• For rare - 5 minutes
• For medium rare – 6-7 minutes
• For medium 8-9 minutes
• (Timing is for 2” thick steaks, if your steaks are thinner, allow for less time)

3. Remove pan from oven, place ½ a tablespoon of butter on each steak and allow steaks to ‘rest’ for five minutes. Garnish with chives and serve.