In a bowl, mix together the butter, rosemary, parmesan cheese, and panko bread crumbs . Make sure your butter is softened NOT melted. This makes mixing the ingredients much easier and you can get all the ingredients incorporated evenly.

Tax the butter mix and form it into a disc with your hands. Then split the disc into two part for your two filets. Think of forming a meatball but you want this to be each disc to be the size of your filet so it can sit right on top.

Freeze. This step cannot be skipped. Pop the rosemary parmesan butter discs into the freezer for at least 15 min.

Pre-heat oven to 400 Degrees.

Season the filets with a tablespoon or two of olive oil, flakey sea salt, and fresh ground pepper.

Choose your skillet to sear the filet. You want to pick something that is oven safe because you will transfer these filets to the oven to finish cooking. (cast iron or stainless steal are great options)

Turn the stove top heat to medium high. Get your pan hot. Then add a tablespoon of avocado oil. (avocado oil has a high smoke point but olive oil can work here too)

Place the seasoned filets in your hot pan and let them sear for about 3-5 min. Flip and let the other side sear for about 3-5 min. This cook time will give you a medium to medium rare temperature on a three ounce filet. Cook your steak to the temperature you prefer. Then turn off the heat. Reminder that they will continue to cook in the oven.

Remove the two butter discs from the freezer and lay them on top of your filet. Use an oven-mitt to transfer the pan into the oven.

Finish the filets in the oven at 400 degrees for 5 min. Then broil on high for 2-3 min. Use an oven-mitt to retrieve the hot pan from the oven. Let the filets rest for a few minutes before diving in.