- 4 (8 oz.) beef filets
- Salt and pepper, to taste
- 1 stick salted butter, divided
- 1 block Gorgonzola cheese
- Avocado oil (or other high temp cooking oil)
- 4 rosemary sprigs
- 3 garlic cloves, smashed
Trim steak to desired look. Add generous amounts of salt and pepper to both sides of the steak 30 minutes prior to cooking.
In a bowl, combine 4 Tbsp. of butter with an equivalent amount of Gorgonzola cheese, and set aside.
In a 12-inch cast-iron skillet, add enough avocado oil to have a full, but thin coating on the entire surface. Heat the skillet to a cooking temperature of approximately 425°.
Place steaks in the hot skillet, and do not touch for 3 minutes. Check steaks after 3 minutes, and if they have the desired crust, flip. If not, cook for an additional minute, then flip.
Add 4 Tbsp. of butter, smashed garlic cloves, and rosemary sprigs to the skillet. Let the butter melt completely. Carefully tilt your pan, and begin spooning the melted butter onto the steaks for the next 2 minutes.
Add the Gorgonzola butter and let it cook for an additional minute.
Remove the steaks from the skillet and let rest for 3-5 minutes.
Note: For thicker steaks, you might want to keep them in the skillet for an additional 1-2 minutes per side or put your skillet in the oven at 350° for 3-5 minutes.