Remove steaks from the refrigerator 45–60 minutes before cooking so they come to room temperature. Pat both sides dry with paper towels — dry surface = better sear.

Season

Season both sides generously with kosher salt, then press on the black pepper and sprinkle garlic powder evenly. The salt may look heavy — that’s intentional for a steakhouse crust.

Compound Herb Butter

Make compound butter

In a bowl, combine softened unsalted butter, chopped parsley, chives, thyme, lemon zest, sea salt and black pepper. Mix until homogenous. Transfer to plastic wrap, shape into a log, wrap tightly and chill for at least 30 minutes (can be made a day ahead). Slice into 8 rounds before serving.

Pan & Finish

Preheat pan and oven (if using)

Preheat a heavy cast-iron skillet over medium-high heat until very hot (about 5 minutes). If you prefer finishing in oven, preheat oven to 400°F (200°C).

Sear steaks

Add neutral oil to the hot skillet and swirl. Gently place steaks into the pan away from you to avoid splatter. Sear undisturbed for 2.5–3 minutes until a deep brown crust forms. Flip and sear the other side 2–3 minutes.

Baste and finish

Reduce heat to medium. Add 2 tbs unsalted butter, smashed garlic cloves and thyme sprigs to the pan. Tilt the pan slightly and, using a spoon, continuously baste the steaks with the melted butter-garlic-thyme mixture for 1.5–3 minutes while monitoring doneness. For medium-rare aim for an internal temp of 125–130°F (52–54°C); for medium 135°F (57°C). If steaks are thick and need more time, transfer the skillet to the preheated oven and finish 3–6 minutes, checking temperature frequently.

Rest steaks

Transfer steaks to a cutting board and tent loosely with foil. Rest 8–10 minutes for juices to redistribute. Place 1–2 slices of compound herb butter on each steak while resting so it melts into the meat.

Carve and serve

Slice steaks against the grain into 1/2-inch slices. Serve immediately with any accumulated juices spooned over and extra compound butter on the side.

Optional Sides (Steakhouse Style)

Roasted potatoes

Preheat oven to 425°F (220°C). Halve or quarter Yukon Gold potatoes so pieces are roughly uniform. Toss with olive oil, coarse sea salt and cracked pepper on a sheet pan. Roast for 25–30 minutes, turning once, until golden and crisp.

Simple arugula salad

In a bowl, toss baby arugula with sherry vinegar, extra-virgin olive oil, salt and pepper to taste. Top with shaved Parmesan just before serving.