In a grinder, add thyme leaves, bay leaves, and salt, grind until powdery, then transfer to a bowl, add butter, and mix until well blended.

Transfer the butter mixture to a cling film, wrap and then roll it using your hands until you get a 1 ¼” diameter log, place in the refrigerator. When it is time to serve steaks, take off the cling film, and cut ½” thick slices crosswise, 1 slice per steak.

Prepare oven and preheat to 350F. Also, prepare a baking sheet by lining it with parchment paper.

Pat dry steaks and season them generously with pepper and salt. Pour oil into a cast iron skillet over medium heat. Once the oil is hot, add steaks and sear each side for 2 minutes.

Once done, transfer the steaks to a prepared baking sheet, apply a thermometer, add a piece of herbed butter, and place in the preheated oven.

Bake until the internal temperature reaches 250F to 265F, according to the desired doneness.

Once done, remove from oven, loosely cover with aluminum foil and leave to rest for 10 minutes. Then slice and serve.