Remove the steaks from the refrigerator and pat them very dry with paper towels. Season both sides generously with kosher salt and freshly ground black pepper. Let rest at room temperature for 30–45 minutes (minimum 30 minutes) to allow even cooking and better crust formation.

Preheat the oven to 375°F (190°C) if finishing thicker steaks in the oven. Choose a heavy skillet (cast iron preferred) that fits the steaks with some room.

Searing and basting

Heat pan and sear

Heat the skillet over high heat until very hot — about 3–5 minutes. Add the neutral oil and swirl to coat. When the oil is shimmering and just starting to smoke, carefully place the steaks in the pan, leaving space between them. Sear without moving for 2.5–3 minutes to develop a deep brown crust.

Flip and add aromatics

Flip each steak and immediately add the unsalted butter, smashed garlic cloves, thyme sprigs, and rosemary to the pan. As the butter melts, tilt the pan slightly and use a spoon to continuously baste the top of the steaks with the melted butter and aromatics for about 2–3 minutes. Baste vigorously to build flavor and encourage a golden crust.

Finish to temperature

If steaks are thick (1.5–2 in) and need more time after searing, transfer the skillet to the preheated oven for 3–6 minutes depending on desired doneness (3–4 minutes for medium-rare target 125–130°F / 52–54°C, 5–6 minutes for medium target 135–140°F / 57–60°C). If not using the oven, continue basting on the stovetop over medium heat until an instant-read thermometer reaches the target temperature (125–130°F for medium-rare).

Resting and finishing

Rest the steaks

Remove the steaks from the skillet and transfer to a cutting board. Tent loosely with foil and rest for 8–10 minutes (longer for very thick cuts). Resting allows juices to redistribute and the internal temperature to rise a few degrees.

Finish and serve

While steaks rest, spoon any butter and aromatics from the skillet over them. If desired, top each steak with 1 tablespoon of compound butter. Sprinkle a pinch of coarse finishing salt and a little freshly ground black pepper. Serve with lemon wedges on the side if you like a bright counterpoint to the fatty beef.