Bring the steaks to room temperature for 30-60 minutes. Then, pat each side dry with paper towels. Season all sides of the steaks with a generous amount of Kosher salt and freshly-ground black pepper.

Coat the bottom of a cast iron skillet with the neutral oil and heat it over high. Once the oil is shimmering and searing hot, carefully place both steaks in the pan, leaving some room between them. Don't move the steaks around! Let them sear so they have a nice brown crust, about 3 minutes.

Flip the steaks and sear for another 2-3 minutes. During the last minute of cooking, add the butter, thyme, and rosemary. Use a spoon to baste the steaks with the melted herb butter until the steaks reach an internal temperature of 130-135°F (54-57°C).

Set the steaks on a plate and let them rest for 5-10 minutes. Then, thinly slice the steaks into strips.

In a small bowl, combine the mayonnaise, sour cream, garlic, lemon juice, salt, and pepper. Whisk until the sauce is smooth. Add more salt and pepper, to taste. Set aside.

Place the crostini on a sheet pan. Sprinkle each toast with about 2 teaspoons of blue cheese crumbles. Broil on HIGH for 1-2 minutes, just until the blue cheese is warmed through but not completely melted.

Top each crostini with a slice of steak and a dollop of garlic sauce. Garnish the crostini with fresh chives and black pepper. Enjoy!