Instructions:
- Remove steaks from the fridge at least 1 hour before cooking (tempering). Pat them aggressively dry with paper towels. Season very generously on all sides with salt and pepper immediately before cooking.
- Heat the heavy skillet (cast iron recommended) over high heat until smoking hot. Add the oil. Carefully place the steaks in the skillet, ensuring there is space between them.
- Sear undisturbed for 2–3 minutes per side until a deep, dark brown crust forms.
- Reduce the heat to medium. Push the steaks to one side of the pan. Add the cold butter cubes, smashed garlic, thyme, and rosemary to the empty side. Let the butter melt and foam.
- Tilt the pan slightly so the melted butter pools. Using a spoon, continuously scoop the foaming garlic butter over the top of the steaks for 1–2 minutes, flipping the steaks once halfway through the basting process. Add the optional Worcestershire sauce here.
- Insert an instant-read meat thermometer into the thickest part of the steak. Aim for 130°F (54°C) for Medium-Rare.
- Immediately remove the steaks to a cutting board. Tent loosely with foil and let them rest for 8–10 minutes before slicing or serving whole.
- Serve immediately, spooning any remaining pan juices over the top.