Remove steaks from the refrigerator 30 to 40 minutes before cooking to allow them to come to room temperature.

Pat both sides and edges of the steaks completely dry with paper towels to promote crust formation.

Season both sides of the steaks generously with kosher salt and freshly ground black pepper, pressing the seasonings into the meat.

Heat a cast iron skillet or stainless steel pan over high heat for 3 to 5 minutes until it is almost smoking and a drop of water sizzles and evaporates on contact.

Add 1 tablespoon high-heat oil to the hot pan, then place the steaks in the skillet and sear the first side undisturbed for 4 to 5 minutes to develop a golden brown crust.

Flip the steaks with tongs and sear the second side for 3 to 4 minutes without moving them to build color and cook toward medium-rare doneness.

Reduce heat to medium, add 2 tablespoons butter, smashed garlic, fresh rosemary, and fresh thyme to the pan, then tilt the pan and baste the steaks continuously with the foaming butter for 1 to 2 minutes.

Insert a meat thermometer into the thickest part of each steak and remove from the pan when the internal temperature reaches 125°F for medium-rare.

Transfer the steaks to a clean cutting board and let rest for 5 minutes to allow carry-over cooking and redistribute the juices before slicing and serving.