Remove the steaks from the refrigerator 20–30 minutes before cooking to bring them to room temperature. Pat them dry thoroughly with paper towels, then season generously with salt and black pepper on both sides. Drying the steak helps achieve a better crust when searing.

Heat a heavy skillet (preferably cast iron) over medium-high heat until very hot, almost smoking. Add the oil, then carefully place the steaks into the pan. Let them sear undisturbed for about 3–4 minutes to form a deep golden crust. Avoid moving the steak too early, as this prevents proper browning.

Flip the steaks and cook for another 3–4 minutes. Reduce the heat slightly, then add butter, garlic, and herbs. Tilt the pan and continuously spoon the melted butter over the steaks for 1–2 minutes. This basting technique enhances flavor and keeps the steak juicy and tender.

Remove the steaks from the skillet and let them rest for 5–10 minutes before slicing. Resting allows the juices to redistribute, resulting in a more flavorful and tender bite. Serve hot with the garlic butter drizzled on top.