2, 8 ouncecenter cut filet mignon1 1/2 to 2″ thick
5tablespoons grass-fed butterreserve 3 tablespoons clarified for plating
1teaspoon peanut oiloptional, can substitute another neutral oil with a high smoke point
1tablespoonbrown sugar
1/2tablespoonespresso powder
1/2teaspoonsea salt
1/4teaspoonblack pepper
1/4teaspoon onion powder
1/4teaspoongarlic powder
1/4teaspoonsweet paprika
1/8teaspoonchili powder
1 tablespoonparsleyminced
Instructions
Allow steaks to rest at room temperature for 30-45 minutes prior to cooking. Meanwhile, in a small bowl, combine brown sugar, espresso powder, sea salt, black pepper, onion powder, garlic powder, paprika and chili powder. Set aside.
Measure butter for melting.
Melt butter in a small microwave-safe bowl in 20-second intervals, at 30 percent power. Measure 3 tablespoons of the melted butter and set aside for plating. This will be divided into two servings.
Measure 1 tablespoon melted butter and 1 teaspoon peanut oil for searing steaks.
Combine the butter and peanut oil in a small ramekin.
Pat the steaks dry on both sides with paper towels. Sprinkle the first side of steak with 1/2 to 3/4 teaspoon espresso rub. Press the seasoning into the meat.
Repeat with the rub on the second side of steak.
Heat a large cast-iron skillet over high heat for about 5 minutes, or until very hot and smoking.
In the preheated skillet, add the butter/oil mixture. With hot pads, tilt the pan to redistribute the fat over the bottom surface.
With tongs or a long fork, immediately place steaks in the skillet and sear for 2 minutes.
Flip steaks to the second side and sear for an additional 2 minutes.
Reduce heat to medium-low and cook for 2 minutes. Flip and repeat every two minutes until the temperature on an instant read thermometer registers 125-130 degrees for medium-rare. Remove from the skillet and allow to rest for 5 to 10 minutes.
Spoon half of remaining melted butter onto a plate. Repeat on the second plate.
Plate steaks on top of butter. Garnish with minced parsley and serve.
Recipe Notes
Check ingredients and/or manufacturer’s website to ensure spices are gluten free.