Generously season your filets with salt and pepper.
Prepare a roasting rack to rest the steaks once they have finished cooking.
Heat a cast iron skillet, over medium-high heat. Add half the Ghee to the pan.
Sear the filet and turn once a brown crust begins to form.
Continue to turn the steak and cook until you are 10 degrees below your final desired temperature.
For medium rare, once your steak reaches 105˚F, reduce the heat to medium.
Add the remaining ghee. Once it has melted and begins to bubble, add the rosemary, thyme and garlic.
Tilt the cast iron pan away from you, allowing the melted ghee to pool on one side of the pan.
Using a large tablespoon, begin basting the steaks. Be careful not to splash!
Continue to baste the steak until the butter has become a deep brown.
Remove the steaks from the pan and allow to rest for 8 minutes before serving.
