Steakhouse Steak

I've always had a thing for meat and potatoes, so my special occasions are spent mostly at steakhouses :) I usually opt for a filet mignon, as it is the tenderest cut of beef (I like my meat well-done...I know, I know...so the filet is the only cut that will stay tender well-done). I've learned this method from watching a few steakhouse recipe videos, and I have to say it is perfect for a simple, but very flavorful steak! 
(Note: You can apply this method to almost any cut of steak you like, and cook to your desired temperature.)

Ingredients:
     1 12 oz. filet mignon (or whatever cut of steak you like)
     2 sprigs of fresh thyme (you can also add fresh rosemary and/or sage if you like)
     1 clove of garlic, peeled and crushed
     1 tablespoon of butter
     salt and black pepper, to taste
     1 teaspoon oil (I used olive oil)

Preheat your oven to 475F (if cooking beyond medium-rare).

To prepare the steaks, pat them dry with a paper towel. I decided to slice my filet in two to make it cook faster, but if you are cooking to medium rare, that is not necessary.

Add salt and black pepper liberally to both sides of the steak (it will look like a lot, but this layer of seasoning will form a tasty crust on the outside of the steak). (Tip: do not salt the steak ahead of time...this will cause the juices to leak out and the steak to become dry even before you cook it. Always season the steaks just before you put them in the pan.)

Heat a cast iron skillet (does not have to be a grill pan) over high heat and brush the pan with the oil.

When the pan starts to smoke, add the steak. It should immediately begin to sizzle. Wait about 2 minutes, then turn the steak a quarter-turn to create the cross-hatch grill marks (if you are using a grill pan).

Allow the steak to cook for about 2-3 minutes on the first side, and then flip it. Add the butter, herbs (I just used thyme), and garlic to the pan. Tilt the pan to one side once the butter is melted. Use a spoon to baste the flavored butter over the steak as it cooks on the second side.

Cook for a total of 2-3 minutes on the second side (turning it a quarter-turn after 2 minutes if using a grill pan). (I cooked it for about 4-5 minutes per side for well-done.) If you are having the steak medium-rare, it is probably finished here. If you are cooking the steak longer, take the entire cast iron skillet with the steak in it and place it into the oven.

Bake until your desired temperature has been reached:
Medium - about 135-140 F (pink at the center)
Medium-well - about 150-155 F (mostly done, but slightly pink at the center)
Well - about 160-165 F (no pink)
(Note: you may want to take your steak out 3-5 degrees before your desired temperature has been reached, as the steak will continue to cook a little after you take it out)

Allow the steak to rest for 2-3 minutes before slicing to allow the juices to redistribute in the steak.

Enjoy!