Directions

1. Preheat the pan over medium heat for about 10 minutes till it is VERY hot!
2. Preheat your oven to 359 degrees.Take the filets ( this works just as well with NY Strips and Rib Eyes as well).
3. Season both sides with Cowabunga beef seasoning from Ocean State Pepper Co. ( available at Kitch) – salt, pepper, and a sprinkle of garlic powder also works well.
4. Brush both sides of the meat with a little lite olive oil.
5. Place the steak into the DRY hot pan – do NOT add oil to the pan.  Sear for about 3 minutes per side – the edge of the meat will get brown up about ¼ inch.
6. Flip the meat – it should release easily – if it does not, give it another minute or two.  Sear the second side the same amount of time.  Pull the pan off the heat, and put the steak on a plate to rest.
7. Let sit for 6 minutes.
8. Put steak back in pan, and put pan in the oven for roughly 6 minutes.
9. When it comes out, the steak should be about a “squishy” as the ball of your thumb, when pressed with the middle finger of that hand, or about 120 degrees.
10. You want Fillet to be rare to med rare.
11. Let rest for 4 minutes before serving.  Top with Black garlic butter ( butter, mixed with black garlic, available at Kich) for an extra special treat.