Pan-seared beef tenderloin steak basted with butter, garlic and thyme

Cut a steak from the middle of the beef tenderloin and season with salt and pepper; let it warm up on the cutting board.

Heat the cast iron pan on the burner with a little beef tallow, not too much or the sear suffers, until about 500 degrees and starting to smoke.

Add the steak and sear, moving it around the pan from hot spot to hot spot, until a dark crust forms.

Flip and sear the other side.

Add butter, garlic and thyme to flavor the steak and finish cooking.

Pull at 120 (his preference, a medium for filet) and rest 10 minutes without touching it.

Slice and serve.