1 filet mignon steak, rinsed and pat dry with paper toweling
1 tablespoon garlic, pressed or pureed
salt and freshly ground pepper, to taste
2 tablespoons butter
Rinse the meat and pat it dry with a piece of paper toweling. This removal of excess moisture helps the steak's searing process.
Spread the half garlic over the meat evenly and season with salt and pepper to taste. Flip the steak over and repeat.
Heat the pan over a medium-low heat. Place one tablespoon or pat of butter into the center of the pan and as it melts place the steak into the center of the pan and allow steak to cook for about 6 minutes for medium rare or to your preference.
After 6 minutes, using a tongs, pull the steak up and turn to cook the second side. If the steak still grips the pan wait a little longer.
Add remaining butter and, using a large spoon, scoop the melted butter and seasoning and glaze the steak while it cooks for about 4 to 5 minutes, again, depending on taste.
Turn the steak again and glaze twice and remove from heat to a plate for the steak to rest for about 5 to 10 minutes prior to serving.
Top off with sauce of choice or a beautiful blue cheese.