Start with your steaks at room temperature for the best end result. This means you'll have to pull them out of the fridge about 30 minutes before cooking.
Pat your steaks dry and season generously on all sides with salt and pepper.
Heat up a large cast iron skillet over medium-high to high heat.
Add the oil to the skillet.
When the oil shimmers but before it starts to smoke, add the steaks.
Let them sizzle for about one to two minutes then flip. Continue flip every minute or two to get a nice sear on all sides.
Test the internal temperature after flipping twice. When your steaks reach at internal temperature of about 40 degrees Celsius (100 degrees Fahrenheit ) add the butter, garlic and herbs, tilting the pan a bit as the butter melts and basting the steaks with the butter using a spoon.
For medium rare: when the internal temperature of your steak is 54 degrees Celsius (129 degrees Fahrenheit) they’re done. You can even remove them from the heat when they're almost to this temperature. The internal temperature will continue to increase slightly as they rest.
Remove them to a plate and rest them for at least 5-10 minutes before serving or slicing.
Serve with a pat of garlic butter on top with your favourite side dishes.