Why this matters: Letting your bistro filet sit at room temperature for about 20-30 minutes before cooking ensures even cooking. A cold steak will seize up when it hits the hot pan, leading to uneven cooking.

Tip: While you wait, you can prep your ingredients (garlic, herbs, butter) so you're ready to go once the steak is at the perfect temperature.

Generously season: Pat your bistro filet dry with paper towels. This helps the seasoning stick and gives you that golden, crispy crust when you sear it. Now, season both sides with kosher salt and freshly cracked black pepper. The seasoning is simple but essential—let the beef shine.

Bonus tip: If you want to add extra flavor, a sprinkle of garlic powder or fresh herbs on the steak before cooking will infuse it with even more aroma.

Get it hot: Place your cast iron skillet (or heavy-bottomed pan) on the stove over medium-high heat. Allow the pan to get really hot before adding oil. This ensures you get that nice, crisp crust on the outside while keeping the inside tender.

Oil matters: Once the pan is hot, add a tablespoon of olive oil. Rotate it to coat the bottom of the pan. You want just enough to help sear the steak, but not so much that it fries.

The magic moment: Gently place the bistro filet in the pan. There should be a pleasing sizzle when it makes contact with the hot surface. Don’t touch it—let it sit for about 3-4 minutes. This is where the crust develops.

Flip with care: After the first side has developed a rich, golden-brown crust, use tongs to flip the steak. Immediately add a tablespoon of butter, a couple of crushed garlic cloves, and a sprig or two of rosemary or thyme to the pan.

Baste the steak: As the butter melts, tilt the pan slightly and use a spoon to drizzle the melted butter over the top of the steak. This adds flavor and helps keep the steak juicy. Cook for another 3-4 minutes for a perfect medium-rare. For medium, cook an additional minute on each side.

Use a thermometer: If you have a meat thermometer, check the internal temperature. For medium-rare, you’re aiming for about 130°F (54°C), and for medium, about 140°F (60°C).

Don’t worry if you don’t have a thermometer: You can also do the "finger test" to check for doneness. Gently press on the steak—soft and springy means medium-rare, a little firmer means medium, and so on.

Important step: After cooking, let your bistro filet rest for about 5-10 minutes. This allows the juices to redistribute throughout the steak, ensuring it’s tender and juicy when you cut into it. Trust me, it’s worth the wait!

Pro tip: While your steak is resting, you can make a quick pan sauce with any leftover juices or even pour a splash of red wine into the pan to deglaze it, adding extra flavor to your dish.