Remove the steaks from the refrigerator 30 minutes before cooking to bring them to room temperature.

Pat the steaks dry with paper towels. Season both sides generously with kosher salt and freshly ground black pepper.

Heat a cast iron skillet over medium-high heat. Add the oil and heat until shimmering.

Place the steaks in the hot skillet and press gently so the surface makes full contact with the pan.

Sear the steak without moving it for 3 to 4 minutes until a deep golden brown crust forms.

Flip the steak using tongs and cook for another 2 to 3 minutes.

Reduce the heat slightly and add butter, smashed garlic, thyme, and rosemary to the pan.

As the butter melts, tilt the pan slightly and use a spoon to continuously baste the steak with the garlic butter for 1 to 2 minutes.

Check internal temperature for desired doneness:
Rare: 120°F
Medium rare: 130°F
Medium: 140°F

Transfer the steak to a cutting board and allow it to rest for 5 minutes.

Slice against the grain and spoon the remaining garlic butter from the skillet over the steak before serving.