Remove steaks from the refrigerator 45 minutes before cooking to reach room temperature.

Pat the steaks thoroughly dry with paper towels on all sides.

Generously season both sides and the edges of the steaks with kosher salt and black pepper.

Press the seasoning into the meat to ensure it sticks.

Heat a large cast-iron skillet over high heat until it's smoking slightly.

Add the oil and swirl to coat.

Carefully place the steaks in the pan and sear undisturbed for 3-4 minutes until a deep brown crust forms.

Flip the steaks and sear the other side for another 3-4 minutes.

Reduce the heat to medium-high.

Add the butter, garlic, and herbs to the pan.

Once the butter is foaming, tilt the pan and spoon the butter over the steaks continuously for 2-3 minutes.

Cook until a meat thermometer reads 130-135°F for medium-rare.

Remove steaks from the pan and place them on a cutting board.

Let the steaks rest for at least 10 minutes before slicing against the grain.