Petite Filet Mignon

In a resealable plastic bag, add the garlic, herbs, chili flakes, 1/2 tablespoon kosher salt, 1 teaspoon black pepper and the steaks. Rub the marinade all over the steaks. Squeeze out as much air as possible and then seal the bag. Refrigerate for at least 4 hours.

Place a cast iron skillet on the middle rack of the oven and preheat to 400 F.

Remove the steaks from the plastic bag and discard the marinade. Use paper towels to dry off some of the marinade and then liberally season the steaks with additional black pepper. Allow the steaks to sit out at room temperature for 15 minutes.

After the cast iron skillet has heated in the oven for 15-20 minutes, carefully remove the skillet and place it on a burner over medium-high heat. Add the butter and oils and allow it to melt together before placing the steaks in. Sear the steaks for 2-3 minutes on each side. While the steaks are searing, repeatedly spoon the butter/oil over the tops of the meat to baste. Once both sides have seared, transfer the skillet with the steaks back into the oven.

Roast the steaks at 400 F for 7-8 minutes or until the internal temperature reaches 135 F for medium-rare. When done carefully remove the skillet from the oven and set it on a rack. Allow the steaks to rest for 5-10 minutes and sprinkle the tops with sea salt to finish (optional). Serve warm.