Remove steaks from the refrigerator 30-45 minutes before cooking to bring them closer to room temperature. Pat them thoroughly dry with paper towels. Season generously on all sides with coarse sea salt and freshly ground black pepper.

Place a cast iron skillet over high heat. Add the olive oil and heat until it just begins to smoke lightly.

Carefully place the steaks in the hot skillet. Sear for 2-3 minutes per side until a deep, golden-brown crust forms. Do not move the steaks during this time to ensure maximum crust development.

Reduce the heat to medium. Add the unsalted butter, smashed garlic, rosemary, and thyme to the skillet. Once the butter is melted and foamy, tilt the pan slightly and, using a spoon, continuously baste the melted garlic herb butter over the steaks for 1-2 minutes, flipping the steaks every 30 seconds to ensure even cooking and basting.

Use a meat thermometer to check internal temperature: Rare: 125-130°F (52-54°C), Medium-Rare: 130-135°F (54-57°C), Medium: 135-140°F (57-60°C). (Remember the temperature will rise slightly while resting).

Remove steaks from the skillet and place them on a cutting board or plate. Tent loosely with foil and let rest for at least 5-10 minutes. This allows the juices to redistribute, resulting in a more tender and juicy steak.

Slice the steak against the grain, if desired, and pour any remaining garlic butter from the pan over the sliced steak. Serve immediately with your favorite sides.