Instructions:
- Combine the softened butter, minced garlic, thyme, and rosemary in a small bowl. Mix thoroughly until evenly incorporated. Roll into a log using plastic wrap or parchment paper and refrigerate if preparing ahead.
- Remove steaks from the fridge 30–60 minutes before cooking to allow them to come to room temperature. Pat the steaks aggressively dry using paper towels. Season heavily on all sides with coarse salt and black pepper just before cooking.
- Place a heavy-bottomed skillet (cast iron recommended) over high heat. Allow it to heat until it is smoking lightly (about 5–7 minutes). Add the high smoke-point oil; it should shimmer immediately.
- Carefully place the steaks in the hot pan, ensuring space between them. Do not move them for 2–3 minutes to establish a deep crust. Flip the steaks and sear the second side for another 2–3 minutes.
- Reduce the heat to medium. Add the prepared garlic butter directly into the pan next to the steaks. Tilt the pan slightly so the butter pools. Use a large spoon to continually scoop the melted butter over the top surface of the steaks for 1–2 minutes, basting constantly.
- Check the internal temperature using an instant-read thermometer. Remove steaks when they are about 5°F below your target doneness (e.g., remove medium-rare around 125°F/52°C).
- Transfer the steaks immediately to a wire rack or plate. Tent loosely with foil and allow them to rest for 8–10 minutes before serving. This is non-negotiable for juicy results.
- Slice against the grain (if desired) and serve immediately, drizzling any accumulated pan juices over the top.