Prep and season the steaks: Make sure the steaks are at room temperature (let them sit on the counter for 30 minutes). Pat the steaks on both sides with a clean paper towel then season them on both sides with salt and pepper.
Heat up a cast iron pan to medium-high heat and add the oil to the pan. Let it heat until the oil starts to ripple, about 2 to 3 minutes.
Once the oil is good and hot, then add the steaks to the hot pan. Caution: watch out for oil spatter! Kitchen tongs are the best tool I recommend to use for this step.
Cook the steaks for about 3 minutes on each side, if using thicker steaks then cook for 4-5 minutes on each side.
Insert meat thermometer to middle of the steak to check the temperature. You want to cook the steaks until they are just shy of your target temperature, about 10 to 15 degrees away from your desired temperature (see chart in notes section below).
Once you are 10 to 15 degrees away, add the butter, garlic and herbs. Reduce the heat to medium-low heat and add in the butter and herbs. Let that all melt, then spoon the butter and herb sauce over the steaks as they continue to cook.
Continue cooking until desired doneness is achieved. See chart below and use a meat thermometer to check for doneness level.
Remove from the pan, let rest on a plate for 10 minutes (tented with a foil covering to keep warm). Then slice and serve with your favorite sides.
Nutritional information is approximate and was calculated using a recipe nutrition label generator. Calculation was made for 4 servings (two 12-ounce steaks).
Use this cooking chart to cook the steaks to desired doneness
Rare (cool red center) – 125 degrees (not recommended)
Medium rare (warm red center) – 135 degrees
Medium (warm pink center) – 145 degrees
Medium well Done (slightly pink center) – 150 degrees
Well Done (little or no pink) – 160 degrees
Use a cast iron or heavy bottomed pan to cook the steaks
For the herbs, you can use fresh thyme and/or rosemary