Use a paper towel to pat the steaks dry. Sprinkle a generous amount of coarse sea salt and freshly ground black pepper on both sides of the steak.

Place the steaks on a rack set over a tray or plate to allow air to circulate around the entire steak. Put them in the refrigerator on the bottom shelf, uncovered, and let them rest for 30 minutes up to 4 hours.

While the steaks are resting, mix the softened butter with the minced garlic, thyme, rosemary, and a pinch of salt and pepper. Stir until all ingredients are well combined.

Once you’re ready to cook, rub the steak with 2 Tablespoons of the olive oil, then let them rest out at room temperature for about 15 minutes before cooking.

Heat a large cast iron skillet over medium-high heat. Once hot, add the remaining Tablespoon of olive oil to coat the bottom of the skillet.

Place the steaks on the skillet and cook for approximately 4-5 minutes on each side for medium-rare. They should reach an internal temperature of 130°F on a meat thermometer and have a beautiful brown sear on both sides. Adjust the time for your preferred level of doneness or thickness of steak. For reference, my steaks were about 3/4” to 1” thick. Keep in mind that there will be carryover cooking of about 5°F, so remove the steaks a little bit before the internal temperature you’d like to eat them at. Also keep in mind that it is recommended to cook beef to an internal temperature of 145°F, but individual preferences vary. For the internal temperatures for different levels of doneness, see notes.*

Once cooked to your liking, remove the steaks from the heat. Top each steak with a generous dollop of the herb and garlic butter, then cover with aluminum foil and let rest for 10 minutes, allowing the juices to redistribute and the carryover cooking to complete.