• About 30 minutes before you begin cooking your steaks, remove them from the refrigerator and set them on the counter to take the chill off. Preheat your oven to 415 degrees.
• Prepare your herb butter: Place softened butter in a bowl, add herbs to it, mixing until combined. I used a fork. Take the butter and place it in foil. Careful "re-shape" the butter and wrap in foil. Place back in the fridge.
• Salt and pepper filets generously on both sides.
• Using a cast iron skillet, one that will transfer from your stove top to your oven, begin to prepare your steaks.
• Place butter and olive oil in your pan, turn to high and when butter is melted and pan is scorching hot, place steaks in pan and set a timer for 2 minutes. Flip and set the timer for 2 minutes more. Take the cast iron skillet (be careful!! It's REALLY hot!) and place it in the oven.
• Based on thick 10 ounce filets, for rare, bake for 4-5 minutes, for medium rare, 5-6 minutes, for medium, 6-7 minutes, and 7-8 for medium well.

Internal Temperatures for Steak:

• Rare: 130°F to 135°F - Medium Rare: 140°F to 145°F - Medium: 155°F to 160°F - Well Done: 165°F to 170°F
• Remove steaks from the skillet, place on a plate and cover with foil. Let rest for 5 minutes.
• Top with a pat of herb butter before serving.