Prepare the steaks: Pat the filets dry with kitchen paper. Season generously on all sides with fine sea salt and black pepper. Let them sit on a plate while you heat the pan. The surface should feel dry to the touch, not tacky.

Heat the pan: Place a large, heavy-based frying pan over a medium-high heat for a good 3-4 minutes. Add the neutral oil and swirl to coat. The oil should shimmer and ripple when you tilt the pan — a wisp of smoke is your cue that it's ready.

Sear the steaks: Carefully lay the steaks in the pan, away from you to avoid splatter. You’ll hear a fierce, satisfying sizzle. Cook for 3-4 minutes without moving them. The underside should be a deep, mahogany brown with a crisp edge.

Flip and baste: Turn the steaks over using tongs. Add the butter, garlic, thyme, and rosemary to the pan. Tilt the pan slightly and use a spoon to baste the melting, foaming butter over the steaks for another 3-4 minutes. The air will be thick with the scent of toasted garlic and fragrant herbs.

Check the temperature: Use an instant-read thermometer to check doneness. For medium-rare, aim for 52°C. For medium, 57°C. The steak should feel springy yet firm when pressed with your finger.

Rest the steaks: Transfer the steaks to a cutting board or warm plate. Spoon any remaining garlic butter from the pan over the top. Let them rest, uncovered, for a full 5-7 minutes. You’ll see the juices settle and the internal temperature rise by a degree or two.

Slice and serve: Slice the steaks against the grain into thick medallions, if you prefer, or serve whole. Sprinkle with flaky sea salt and fresh parsley.