Take the steak out of the refrigerator and let it reach room temperature.
Pat the steak dry using a paper towel. Season it generously with salt and black pepper on both sides. Let the flavors sink in for new minutes.
Place a cast iron skillet over medium heat.
Add olive oil or vegetable oil.
Once the oil heats up, carefully place the seasoned steaks on the skillet and let them sear at medium-high speed for about 4 to 5 minutes.
Flip the steak to cook the other side for about 4 minutes.
Reduce the heat to medium-low and add butter.
Swirl the cast iron skillet so the butter moves around the steaks a bit.
Add smashed garlic cloves, fresh thyme, and rosemary sprigs if desired.
Once the butter melts away, carefully hold the iron skillet handle and tilt the skillet.
Using a spoon, scoop the melted butter and start basting it over the steaks until the steak reaches the desired level of doneness. You can also check the internal temperature using a meat thermometer.
Once the steak reaches the desired temperature, take them out of the pan and place them on a cutting board. Let them rest for about 5 minutes.
Slice the steak and pour the leftover melted butter on the top. Enjoy!