Remove the filet from the refrigerator 30–45 minutes before cooking. Season generously with kosher salt and black pepper on all sides.

Heat a cast iron skillet over high heat until smoking.

Add the olive oil, then place the filet in the pan. Sear without moving for 2–3 minutes until a deep crust forms.

Flip the filet. Add the butter and thyme to the pan.

Baste the filet with the foaming butter for 1–2 minutes, tilting the pan to pool the butter and spooning it continuously over the top.

Remove the filet when it reaches 120°F internal for medium-rare. Rest on a cutting board for 5 minutes.

In a wide shallow bowl, combine the arugula, parsley, chives, and dill.

Drizzle with olive oil and lemon juice. Toss gently — just enough to barely coat.

Season with flaky salt.

Slice the rested filet against the grain into ½-inch thick pieces.

Lay the slices over the herb salad while the steak is still warm — the greens will wilt slightly underneath.

Scatter shaved parmesan over the top.

Finish with a drizzle of olive oil and a pinch of flaky salt.