1. Press and massage 2 tbs of Chicago Steak 

into each side of the filets.

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2. Preheat your oven to 415 degrees 

 

3. While oven is preheating, heat 3-4 tbl of butter

in cast iron skillet at medium - high heat. 

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4. Sear each filet for 2 minutes on either sides.

 

5. Then remove the skillet from the stove top,

place 1 spring of Rosemary on each filet and 

place directly into the oven. 

 

6. For rare, bake for 4 minutes. Medium rare,

5-6 minutes. Medium, 6-7 minutes. Medium well,

8-9 minutes. Remember, depending on

the size of the steak, the more or less time it

will take. This recipe is ideal for a 8-10 ounce

portion. 

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7.  Remove filets from the skillet and set on a plate, lightly cover with tin foil and let sit for 4 to 5 minutes before serving. This is

important to bring your steak to its final serving temperature.

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8.Top each filet with a slice of room temperature butter and a pinch of minced garlic, allow to melt on top of steak! 

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9. Serve and enjoy with a nice glass of red wine such as a Merlot, Cabernet Sauvignon or a Pinot Noir!