• Preheat oven to 400 degrees F. In a large cast-iron skillet over medium-high heat, add olive oil. Pat steaks dry and season with salt and pepper on both sides.
• Add steaks to hot pan and sear for 3 to 4 minutes. Flip steaks over and top with butter rosemary, thyme and garlic, basting the herb butter over the steaks and searing for an additional 2 to 3 minutes. Keep butter moving in pan to prevent burning.
• Carefully transfer your cast iron skillet to the pre-heated oven to finish cooking the steaks. Cook for an additional 5 to 10 minutes or until desired temperature is reached. Check often to prevent overcooking. Note: For medium-rare, cook to 145 degrees F.
• Remove steaks from oven and let rest for 5 minutes before serving. Serve with additional rosemary-thyme butter if desired!

Rosemary-Thyme Butter

• Stir together softened butter with diced rosemary and thyme. Scoop a tablespoon of rosemary-thyme butter onto each steak before serving. Store leftover rosemary-thyme butter covered in the refrigerator.