▢ 4 filet mignon steaks 4-6 ounces each or scallops
▢ 1 1/2 tablespoons neutral flavored oil such as safflower oil, canola oil, grapeseed oil, or peanut oil
▢ salt and pepper to taste
▢ 4 tablespoons butter
▢ 4 garlic cloves smashed
▢ 4 sprigs fresh rosemary
Let the steaks sit at room temperature for 20 minutes.
Preheat the oven to 450 degrees F. Season the steaks on both sides with salt and pepper to taste.
Heat a heavy pan such as a cast iron skillet over high heat.
Add the oil to the pan. Place the steaks in the pan in a single layer.
Cook for 2-3 minutes per side or until browned.
Add the butter to the pan. After the butter has melted, add the garlic and rosemary to the pan. Stir to combine.
Spoon the butter mixture over the steaks. Insert a thermometer into the thickest part of one of the steaks. Place the meat in the oven and bake for 5-7 minutes or until the thermometer registers 140 degrees F for a medium steak.
Remove the pan from the oven. Let the steak rest for 5 minutes. Spoon the pan drippings over the steak.