Pat the steaks dry with a paper towel and season generously on both sides with sea salt and freshly ground black pepper. Allow the steaks come to room temperature for a minimum of 30 minutes before you're ready to cook them.

Heat a large cast iron pan over medium high heat. Once the pan is hot, add the oil and swirl to coat the bottom of the pan. Add the steaks and cook on the first side until a golden brown crust has formed, about 3-4 minutes. When the steaks release easily from the pan, flip and cook another 3-4 minutes more or until the steak reaches the desired doneness. Insert a thermometer into the thickest part of the steak to determine doneness (125 degrees for medium rare; 135 degrees for medium rare; 145 degrees for medium; 150 degrees for medium well; and 160 degrees and above for well done).

During the last minute of cooking time, reduce the heat to medium and add the butter, garlic and herbs to the pan. When the butter has melted, tilt the pan and allow the butter, garlic and herbs to pool on one side. Fill a spoon with the butter and baste the steaks until they reach the desired doneness.

Remove the steaks from heat and rest the steaks for about 5 minutes to allow the juices to redistribute. Serve whole or slice against the grain and enjoy!