Remove the steaks from the refrigerator at least 30 minutes before cooking to allow them to come to room temperature.
Generously season both sides of the steaks with salt and black pepper.
In a large cast iron skillet or heavy skillet, heat the olive oil over medium-high heat until very hot but not smoking.
Place the steaks in the hot skillet and cook for 3-4 minutes per side for medium-rare (adjust cooking time based on your cooking preference: longer for medium-rare, less time for medium-rare).
Don’t move the steaks during the cooking time to get a good crust.
Reduce the heat to medium and add the butter, minced garlic, rosemary and thyme to the pan.
Tilt the pan slightly and, using a spoon, drizzle the steaks with the melted butter and pan juices. Do this repeatedly for about 1-2 minutes.
Remove the steaks from the pan and place them on a plate. Let them rest for 5-10 minutes before cutting. This allows the juices to redistribute throughout the meat.
Serve the steaks hot, drizzled with a little more of the garlic butter from the pan.
Garnish with fresh chopped parsley if desired.
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