A great sear on the steaks depends on getting the pan very hot and not moving the meat too much while it's cooking.
4 (4-ounce) beef tenderloin steaks (1 inch thick)
1/2 teaspoon kosher salt, divided
1/4 teaspoon freshly ground black pepper
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme
1 tablespoon olive oil
1 tablespoon grated lemon rind
1 teaspoon fresh lemon juice
1 small garlic clove, minced
How to Make It
Heat a large cast-iron skillet over high heat. Sprinkle steaks evenly with 1/4 teaspoon salt and pepper. Add steaks to pan; cook 3 minutes on each side or until desired degree of doneness. Remove steaks from pan; let stand 5 minutes.
While steaks rest, combine remaining 1/4 teaspoon salt, chopped parsley, and remaining ingredients; serve over steaks.