Remove steaks from refrigerator 30–45 minutes before cooking to allow them to come toward room temperature. Pat both sides dry with paper towels. Trim any excessive silver skin or large thick fat deposits if desired, leaving a thin cap for flavor.

Season & marinate

In a small bowl combine kosher salt, black pepper, minced garlic, chopped rosemary, olive oil, Worcestershire sauce and lemon juice. Rub the mixture evenly over both sides of each steak. If you have time, place steaks in a shallow dish or zip-top bag and refrigerate for 30 minutes to 2 hours to let flavors penetrate; otherwise proceed immediately.

Cooking & Finishing

Preheat pan

Place a heavy skillet (cast iron recommended) over high heat and let it heat for 5 minutes until very hot. Preheat oven to 400°F (200°C) only if you plan to finish thicker steaks in the oven (see next step).

Sear the steaks

Add vegetable oil to the hot pan and swirl to coat. Carefully place steaks in the skillet, leaving space between them. Sear without moving for 2.5–3 minutes until a deep brown crust forms. Flip and sear the other side for 2–3 minutes.

Finish with butter and aromatics

Reduce heat to medium. Add butter and thyme sprigs to the pan. As the butter melts, tilt the pan slightly and spoon the melted butter, garlic and rosemary-infused oil over the steaks (baste) for 1–2 minutes. For steaks thicker than 1.25 inches, transfer the skillet to the preheated oven and roast for 4–8 minutes depending on desired doneness (4–5 min for medium-rare, 6–8 min for medium).

Check doneness

Use an instant-read thermometer inserted into the thickest part: 125°F (52°C) for rare, 130–135°F (55–57°C) for medium-rare, 140–145°F (60–63°C) for medium. Remember temperature will rise ~5°F while resting.

Rest and serve

Transfer steaks to a cutting board and tent loosely with foil. Rest 5–10 minutes. Optionally top each steak with a pat of compound butter or a sprinkle of finishing salt. Slice against the grain and serve immediately.