i know a lot about keto if anyone wants to know anything.

they are just doing the sear and bake technique.... which dont get me wrong is over board. what you need to let your steak sit in room temp fo at least an hour. crank you stove to high and get as hot as possible

season

toss it in pan, i usually butter the pan first.

2-3 minutes, flip (you'll see the sear) 2-3 minutes... that will give a perfect medium rare... if your woman dosent like pink, turn down to medium off heat till everything equalizes.. back on heat and extra 2-3 minutes on each side. should be well done at that point.

point is you want those drippings to go back inside the muscle, it wont be dry, also baste with butter while low heat

no need for that oven bullshit, just have to remember to let come to room temp

Thats wayyyy to long for my taste, super hot castiron, both sides for 30 seconds. Oven as high as it will go preheated 2 minutes max per side. Get ready for your smoke alarms to go off.

I cooked this tonight. It was my first time making filet mignon. It turned out well (I mean, medium rare) but I was surprised at how normal a steak it was. I thought filet mignon was supposed to be something extraordinary. I recommend this recipe though. Quite tasty with a very nice sear.

Mine was bison meat which I was instructed to cook in slightly less time than regular beef since it is more lean.