Instructions:
- Remove steaks from refrigeration 30–45 minutes before cooking to allow them to come to room temperature. Pat them bone-dry with paper towels.
- Liberally season both sides of the steaks with salt and pepper.
- Prepare the Garlic Butter: In a small bowl, mash together 4 tablespoons of the butter with the minced garlic, thyme, and rosemary. Set aside. (The remaining 2 tbsp butter will be for basting).
- Heat the heavy-bottomed skillet over medium-high to high heat. Add the oil. Wait until the oil shimmers lightly, almost smoking.
- Gently lay the steaks away from you into the hot pan. Do not touch them for 2–3 minutes to develop a deep crust.
- Flip the steaks. Sear the second side for another 2–3 minutes. Reduce heat slightly to medium.
- Lower the heat to medium. Add the remaining 2 tablespoons of butter and the prepared herb/garlic butter mixture to the pan. It should foam immediately.
- Once the butter is melted and foaming, tilt the pan slightly so the butter pools on one side. Using a large spoon, continuously scoop the melted butter over the top surface of the steaks (basting) for 1–2 minutes, checking the internal temperature until the desired doneness is reached (e.g., 130–135°F for Medium-Rare).
- Remove the steaks immediately from the pan and place them on a cutting board or warm plate. Allow the steaks to rest, tented loosely with foil, for 5–10 minutes.
- Slice against the grain (if slicing) and spoon any remaining pan juices/garlic bits over the top before serving immediately.