Remove steaks from refrigeration 30–45 minutes before cooking so they come to near room temperature. Pat each steak dry on both sides with paper towels.

Seasoning

In a small bowl, combine kosher salt, black pepper, garlic powder and smoked paprika. Brush both sides of each steak lightly with olive oil (about 1/2 tbs per steak), then evenly sprinkle the seasoning mix on both sides so each steak is well coated. Gently press seasoning into the meat with your hands.

Preheat and Sear

Preheat a large heavy-bottomed skillet or cast-iron pan over high heat until very hot (about 5 minutes). Add 2 tbs olive oil and swirl to coat. Working in batches of 2–3 steaks (do not crowd the pan), place steaks in the pan and sear undisturbed for 2–3 minutes until a deep brown crust forms. Flip steaks and sear the other side 2–3 minutes.

Baste and Finish

Reduce heat to medium. Add 1 tbs butter, 2 minced garlic cloves, and 1 rosemary and 1 thyme sprig to the pan with the steaks. Tilt the pan and use a spoon to baste melted butter and pan juices over the steaks continuously for 1–2 minutes. For medium-rare aim for an internal temperature of 125–130°F (52–54°C); medium 135°F (57°C). If thicker steaks need longer, transfer pan to a 375°F (190°C) oven for 4–6 minutes, continuing to baste once out of oven.

Resting

Transfer steaks to a large tray and tent loosely with foil. Rest for 8–10 minutes to allow juices to redistribute. While resting, add remaining 6 tbs butter, remaining minced garlic and fresh herb sprigs to the hot pan and swirl to melt and infuse briefly; spoon this compound butter over steaks just before serving. If using lemon, squeeze a little over each steak to brighten flavors.

Storage / Packaging (for a pack)

If you are packaging these steaks as a 'Beef Pack of 10' for overnight hold or freezing: cool completely to room temperature, then either vacuum-seal individually or place each steak in an airtight container separated with parchment. Refrigerate up to 3 days or freeze up to 3 months. Reheat gently in a 250°F (120°C) oven until warmed through (about 10–20 minutes depending on thickness), then re-sear 30–60 seconds per side in a hot pan to refresh crust.