Prepare the steak: Pat the filet mignon dry with kitchen paper. Season generously on all sides with salt and pepper. The salt will draw out moisture, so you want a good crust. Let it sit for 10 minutes while you get the pan ready.

Heat the pan: Place a large, heavy-based frying pan over a medium-high heat. Add the olive oil and wait until it shimmers — you'll see tiny ripples on the surface. If the oil starts to smoke, the heat is too high; reduce it slightly.

Sear the steaks: Carefully lay the steaks into the hot oil, away from you to avoid splashing. You should hear a vigorous, steady sizzle. Cook for 3-4 minutes without moving them. When the underside is a deep, mahogany brown and releases easily from the pan, flip them over.

Add the aromatics: After flipping, reduce the heat to medium. Add the butter, smashed garlic, thyme, and rosemary to the pan. Tilt the pan slightly and use a spoon to baste the steaks with the foaming, fragrant butter for about 1 minute. The butter will turn a light golden colour and smell intensely nutty and herby.

Check for doneness: For medium-rare, cook for another 3-4 minutes after basting. The steak should feel firm with a little give when pressed with your finger. For medium, cook a minute longer. If you have a thermometer, aim for 52°C for medium-rare or 57°C for medium.

Rest the steak: Transfer the steaks to a warm plate, pour the garlic butter from the pan over the top, and leave them to rest for 5-7 minutes. This is crucial — the fibres relax and the juices redistribute, so every bite is tender. The steak will continue to cook slightly as it rests.

Slice and serve: After resting, slice the filet mignon against the grain into thick pieces. Sprinkle with a pinch of flaky sea salt. Spoon any remaining garlic butter from the plate over the steak before serving.