Bring the steak to room temperature and pat them dry with paper towels. Any excess moisture outside of the steaks will prevent a perfect sear.

Season steaks liberally with salt and black pepper or with your favorite steak rub.

Heat a cast iron skillet or heavy stainless steel skillet over medium-high heat. Add the oil and swirl the skillet to coat the bottom. When the oil is hot, add the steaks to the skillet.

Sear the steaks on the first side until a nice, deep golden brown crust has formed, about 3-4 minutes. Before flipping the steak to cook the other side, if your steak has a fatty layer around the edges, using kitchen tongs, turn each steak on its sides to sear the edges (this should take about 1 to 2 minutes).

Flip the steaks and add the butter, rosemary, garlic and thyme. Reduce heat to medium and cook, spooning the butter over the steaks to baste them until an instant-read thermometer inserted into thickest part of steak registers 115 to 120°F (46 to 49°C) for medium-rare, or 125°F (52°C) for medium.

Remove from the heat and transfer to a cutting board or plate and loosely tent with aluminum foil. Let the steaks rest for 10 minutes before serving.