You can do this with fresh or dry aged filets. I would suggest dry aged, but if you don't have the time to plan 4 days ahead, fresh will be fine, the flavor just won't be as intense.

TO DRY AGE STEAKS:

1. Be sure they are fresh, or thawed completely if previously frozen

2. Place steaks uncovered on dish big enough that they do not touch and have space between them.

3. Place dish in back of refrigerator where temp will remain most constant, and steaks will be undisturbed.

4. Turn steaks once a day for 3-4 days. If there is any juice on the dish, pour it off. Return dish to refrigerator. The longer you leave them the more intense the flavor will be but this timeline is not indefinite. Don't leave them much longer than 4 days.

To Cook:

1. Preheat oven to 500F. Heat cast iron skillet on medium high until smoking hot. (See Note)

2. Rub steaks with olive oil, garlic, pepper. (See Note)

3. Just before cooking sprinkle with salt, be conservative

4. Sear filets on all sides (top, bottom, sides)

5. Leave in skillet but remove from heat, top with a pat of butter

6. Place skillet with filets in oven (center rack) for 5 minutes (rare) to 8 minutes (medium rare), turning once half way through cooking time.

7. When done, remove from oven, and remove from skillet or the filets will continue to cook.

NOTES:

SKILLET:

Cast Iron is a must for this recipe (and so many others). Make sure it is heated before adding the steaks. And for the love of pete wear an oven mitt!

GARLIC:

I sometimes use and sometimes don't use garlic. The flavor of this meat is so intense and incredible on its own, I hate to cover it up with anything.