Preheat oven to 425 degrees.

Preheat cast iron skillet by setting it on the stove and turning burner to medium. Skillet is preheated once it begins to smoke.

Tie filets into a cylinder shape with butcher's twine, if they are not already uniformly shaped.

Season all sides of the filets with salt, pepper, and Cavender's All Purpose Greek Seasoning, or other steak seasoning of your choice.

Spread a very thin layer of olive oil on the top and bottom of the filets (the sides that you will sear).

Place the filets in the cast iron skillet, and press down lightly on top of the meat to ensure the entire bottom is touching the pan. Then, allow the filets to sear for about 2-3 minutes without touching them. The sear time will vary depending on the thickness of your steak.

Once you have a nice crust on the bottom, flip the filets and allow them to sear on the other side for an additional 2-3 minutes, depending on the thickness of the meat.

Once your steaks are seared, add about 1 tablespoon butter, minced garlic, Worcestershire, and rosemary and thyme sprigs to the skillet. Stir to combine.

Transfer cast iron skillet to the preheated oven and cook until filets reach the desired doneness.

Carefully remove cast iron skillet from oven, and immediately start basting filets with pan sauce.

Remove filets from the skillet, and allow to rest approximately 3-5 minutes before serving.