Step 1: Remove the steak from the refrigerator at least 30-60 minutes before cooking to allow it to come to room temperature. Pat it thoroughly dry with paper towels. Season generously on all sides with kosher salt and freshly cracked black pepper.
Step 2: Place a heavy-bottomed skillet (cast iron is ideal) over high heat. Let it preheat for 3-5 minutes until smoking hot. Add 1 tablespoon of high smoke point oil. The oil should shimmer and almost smoke.
Step 3: Carefully place the seasoned steak into the hot skillet. Sear for 2-3 minutes per side for a beautiful crust. For thicker steaks, sear the edges as well using tongs for about 30 seconds each.
Step 4: Reduce the heat to medium. Add the butter, minced garlic, and fresh rosemary and thyme sprigs to the pan. Once the butter is melted and foaming, tilt the pan slightly and use a spoon to baste the steak with the melted garlic butter, continuously spooning it over the top.
Step 5: Continue basting for 2-4 minutes, or until the steak reaches your desired internal temperature (e.g., 125-130°F for medium-rare). Remove the steak from the pan and transfer it to a cutting board. Tent loosely with foil and let it rest for at least 5-10 minutes.
Step 6: Slice the steak against the grain into desired thickness. Drizzle with any remaining pan juices and the luscious garlic butter. Serve immediately.