Before you start cooking, allow the steak to come to room temperature. This step ensures the meat cooks evenly. Dab the steak on both sides with a paper towel to remove excess moisture. Sprinkle coarse salt generously, and, if you like, add a little black pepper.

Place your cast-iron skillet over high heat and allow it to get very hot. Add a small amount of oil and swirl it around to coat the pan. You’ll know it’s ready when you see a faint shimmer in the oil.

Carefully place the steak in the skillet. Sear one side for about 2 minutes, then flip it and do the same for the other side. Continue flipping every 1-2 minutes to create a crust while avoiding overcooking the inside. After the third flip, reduce the heat to medium.

Toss butter, garlic cloves, rosemary, and thyme into the pan. As the butter melts, tilt the skillet slightly to pool the melted butter. Use a spoon to baste the steak repeatedly with the butter mixture. This step infuses the meat with bold flavors and keeps it moist.

Insert a meat thermometer into the thickest part of the steak. For rare: 115-120°F, medium-rare: 120-125°F, medium: 130-135°F. Remember, the steak will continue to cook slightly as it rests, so remove it from heat a few degrees before your target temperature.

Transfer the steak to a clean cutting board and loosely cover it with foil. Allow it to rest for about 5 minutes. This step lets the juices redistribute, making the steak juicier.

Slice the steak thinly against the grain to maximize tenderness. Serve it immediately with the soft garlic, a drizzle of the herb-infused butter, and your favorite sides.