Cast Iron Skillet Filet Mignon

Prep Steaks: Let 2 filet mignon steaks come to room temperature. Season both sides of each steak with kosher salt & ground black pepper.
Make Chimichurri: Put all of the Chimichurri Sauce ingredients in a small food processor and blend until fully combined; set aside.
Make Herbed Butter: Add all of the Garlic Herb Butter ingredients to a small bowl & use a fork to fully mix; set aside.
Heat the Skillet: Bring a large cast iron skillet to a medium high heat and add 3 tablespoons butter to melt and 3 fresh thyme sprigs.
Cook Steaks: Place the steaks in the hot skillet. Sear for 3 minutes. Flip the steaks and sear the other side for 4 minutes. Periodically baste the steaks by tipping the skillet to the side and spoon the butter mixture over the top of each steak. Drop the heat to medium-low and continue cooking for 2 minutes on each side until the internal temperature reaches 125℉ for a medium-rare finish (use a meat thermometer). Cook to your desired finish, but remember that the internal temperature will continue to rise a few degrees while it rests.
Rest: Remove the cooked steaks from the hot pan and let rest for 5-10 minutes.
Serve: Enjoy with a small pad of herbed butter on top and a drizzle of the chimichurri sauce!