Pat Dry: Start by gently patting the filet mignon steaks dry with paper towels. This simple step helps achieve a beautiful sear by eliminating excess moisture. Let them rest at room temperature for 30-45 minutes.

Heat Oil: Pour 2-3 tablespoons of olive or avocado oil into a heavy skillet. Heat it over medium-high heat until it shimmers, signaling that it's ready for searing.

Sear Steaks: Carefully place the steaks in the hot skillet and let them sear for 4-5 minutes without moving them. Observe the rich golden brown developing—you want that crust!

Flip Steaks: Gently flip the steaks using tongs and cook for another 2-3 minutes, or until they reach your desired doneness. For medium-rare, aim for an internal temperature of 130°F.

Sear Edges: Don't forget the edges! Hold each steak with tongs and sear the edges for about 10-15 seconds each to lock in all those delicious flavors.

Rest Steaks: Once cooked, transfer the steaks to a plate or cutting board and let them rest for 5 minutes. This allows the juices to redistribute, ensuring tenderness.

Mix Butter: While the steaks are resting, prepare the gorgonzola butter by mixing softened salted butter, crumbled gorgonzola cheese, chopped chives, and garlic powder together in a bowl until well combined.

Spread Butter: Before serving, generously spread the melted gorgonzola butter mixture over the warm steaks. Watch it melt and ooze into the nooks—pure bliss!

Optional: Garnish with extra chives for a colorful finish.