You go, grill!

Ladies, I almost blew it this weekend. (And guys, you'll know why in two seconds.) I asked my husband if I could cook the steak. Not because I don't like it when he grills it, but because I pinned a new method and I wanted desperately to try it.

He was kind enough to let me... and words cannot describe the deliciousness. Y'all, there is a reason that none of the high end steakhouses grill their steaks. And. this. is. it.

Oh. And your house will smell HEAVENLY.

Restaurant-Style Steak

Adapted from Whit's Amuse Bouche

Ingredients

• 2 6-8 ounce filet mignons
• 6 tablespoons salted butter, softened and divided
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon fresh thyme, chopped
• 2 cloves garlic, minced
• 1 teaspoon lemon zest
• 4 teaspoons kosher salt
• 4 teaspoons freshly ground black pepper
• 1 tablespoon olive oil

Directions

• Preheat oven to 400*.
• Make compound butter by mixing three tablespoons of softened butter with garlic, parsley, thyme and lemon zest.
• Shape into a log, wrap in plastic wrap and refrigerate.
• Generously season filets with salt and pepper, 1 teaspoon each per side.
• Heat remainder of butter and olive oil in a cast iron skillet over high heat.
• Sear filets, 2-3 minutes per side, spooning butter over filets as they cook.
• Transfer skillet (filets and all) to the oven and cook 6-8 minutes more for medium rare.
• Remove skillet from oven and each filet with a pat of compound butter.
• Serve immediately.

I don't know about you, but because of this recipe... we're about to starting eat more beef in this house. Please don't tell the Chick-fil-A Cows! : )