Rub both sides of each steak with 1 tablespoon olive oil. Evenly season both sides and edges with kosher salt (about 1 tablespoon per steak), 1 tablespoon freshly ground black pepper, and 1 teaspoon garlic powder. Press seasoning into the meat so it adheres.

Preheat pan

Place a heavy-bottomed skillet or cast-iron pan over high heat and let it get very hot for 5 minutes. The pan should be smoking lightly when ready.

Sear steaks

Add 1 tablespoon olive oil to the hot pan, swirl to coat. Carefully lay steaks in the pan, leaving space between them. Sear without moving for 3–4 minutes until a deep brown crust forms. Flip and sear the other side 3–4 minutes for medium-rare (internal temperature 125–130°F / 52–54°C). For steaks thicker than 1.25 inches, after searing both sides, reduce heat to medium and continue cooking 2–4 minutes per side or finish in a 400°F (205°C) oven until desired doneness.

Baste with butter and aromatics

During the last 1–2 minutes of cooking, reduce heat to medium-low. Add 2 tablespoons unsalted butter, smashed garlic cloves, rosemary sprigs, and thyme sprigs to the pan. Tilt the pan slightly and spoon the melted butter and aromatics over the steaks repeatedly (basting) for 60–90 seconds to infuse flavor.

Rest steaks

Transfer steaks to a cutting board or plate and tent loosely with foil. Let rest 8–10 minutes to allow juices to redistribute. While steaks rest, proceed with pan sauce and sides.

Pan Sauce (optional)

Deglaze

After removing steaks, pour off excess fat from the pan leaving about 1 tablespoon and any browned bits. Reduce heat to medium. Add the finely chopped shallot and sauté 1–2 minutes until softened. Pour in 1 cup dry red wine (or 1 cup beef stock if avoiding alcohol) to deglaze, scraping up browned bits with a wooden spoon. Simmer until liquid is reduced by about half (3–5 minutes).

Finish sauce

If you used wine, add 1 cup beef stock and simmer another 2–3 minutes until slightly reduced. Whisk in 1 teaspoon Dijon mustard. Remove pan from heat and swirl in the 2 tablespoons cold cubed butter a piece at a time to emulsify and thicken the sauce. Season with 1 teaspoon salt and 1/2 teaspoon freshly ground black pepper, tasting and adjusting as needed. Spoon sauce over rested steaks before serving.

Sides

Roasted potatoes

Preheat oven to 425°F (220°C). On a rimmed baking sheet, toss halved baby potatoes with 2 tablespoons olive oil, 1 teaspoon salt, and 1/2 teaspoon black pepper. Spread in a single layer and roast 20–25 minutes until golden and fork-tender, turning once halfway through.

Steamed broccoli

While potatoes roast and steaks rest, steam broccoli florets until bright green and tender-crisp, about 4–6 minutes (use a steamer basket over boiling water or microwave with a splash of water). Toss warm broccoli with 1 tablespoon unsalted butter and squeeze a lemon wedge over the top. Season with a pinch of salt to taste.

Plate and serve

Slice steaks against the grain if desired, plate with roasted potatoes and buttered broccoli. Spoon pan sauce over steaks or serve on the side. Garnish with remaining lemon wedges and any extra fresh thyme if available. Serve immediately.