Filet Mignon

Remove the steaks from the refrigerator and sprinkle them with 1/2 teaspoon salt, then let them stand for 30 minutes.

Preheat a cast-iron skillet over high heat until it's extremely hot, four to five minutes. Carefully add the olive oil and let it heat until it's rippling.

Pat the beef dry with paper towels, and season all sides of each steak with the remaining 1 teaspoon salt and the pepper.

Place the steaks in the skillet and cook them until a golden-brown crust forms, three to four minutes. Turn the steaks on their sides and cook them for one minute, rolling each as its edges become brown. Then turn the steaks so the uncooked side is down and add the butter, garlic and rosemary to the pan. Cook the steaks for another three to four minutes, until they spring back slightly but are soft when lightly pressed. Use a spoon to baste the steaks with butter during the last one to two minutes of cooking.

Continue cooking the meat to your desired degree of doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove the steaks from the pan, discarding the garlic cloves and rosemary. Let the meat stand for five minutes before serving.