Remove the steaks from the refrigerator about 20–30 minutes before cooking to bring them to room temperature. Pat them dry with paper towels and season generously with salt and black pepper on both sides. This step ensures a better crust when searing.
Heat a heavy skillet (preferably cast iron) over medium-high heat until very hot. Add oil, then place the steaks in the pan without overcrowding. Sear for about 3–4 minutes on the first side without moving them to develop a deep golden crust.
Flip the steaks and cook for another 2–3 minutes. Reduce heat slightly, then add butter, garlic, and herbs. Tilt the pan and continuously spoon the melted garlic butter over the steaks for about 1–2 minutes. This basting technique enhances flavor and keeps the steak juicy .
Remove the steaks from the skillet and let them rest for 5–10 minutes. This allows the juices to redistribute for maximum tenderness. Serve hot with the garlic butter drizzled on top.
