Step 1: Prepare the Steaks
Remove steaks from refrigerator 30-45 minutes before cooking to bring to room temperature. This ensures even cooking. Pat steaks completely dry on all sides with paper towels – moisture is the enemy of a good sear. Season generously on both sides with kosher salt and freshly ground black pepper, pressing seasoning into the meat.

Step 2: Preheat the Skillet
Place cast iron skillet over high heat and let it preheat for 5 minutes until smoking hot. The pan must be extremely hot for a proper sear. You should see wisps of smoke rising from the empty pan. This step is crucial – don’t rush it.

Step 3: Sear the Steaks (First Side)
Add oil to the screaming-hot skillet and swirl to coat. Immediately and carefully lay steaks in the pan away from you to avoid oil splatter. Do not move or touch them. Let sear undisturbed for 3-4 minutes until a deep golden-brown crust forms. The steaks will release easily from the pan when ready to flip.

Step 4: Flip and Add Butter
Using tongs, flip steaks to the second side. Immediately add butter, smashed garlic cloves, thyme sprigs, and rosemary sprigs to the pan. As the butter melts and foams, tilt the pan slightly and use a spoon to continuously baste the steaks with the garlic herb butter for 3-4 minutes. This basting adds incredible flavor and helps cook the steak evenly.

Step 5: Check Temperature
Insert an instant-read thermometer into the thickest part of the steak. Remove from heat at these temperatures (they’ll rise 5° while resting):

• Rare: 120°F
• Medium-Rare: 130°F
• Medium: 140°F
• Medium-Well: 145°F
• Well-Done: 155°F

Step 6: Rest the Steaks
Transfer steaks to a cutting board or plate and tent loosely with foil. Pour the garlic herb butter from the pan over the steaks. Let rest for 5 minutes – this allows juices to redistribute throughout the meat, ensuring every bite is juicy.

Step 7: Serve
Slice steak against the grain if desired, or serve whole. Drizzle with any remaining garlic butter from the plate. Serve immediately and enjoy!