Remove steaks from the refrigerator about 30-45 minutes before cooking to bring them closer to room temperature. Thoroughly pat both sides of the steaks dry with paper towels. This is crucial for a good sear.

Generously season both sides and edges of each New York Strip steak with kosher salt and freshly ground black pepper. Don't be shy with the seasoning, as a lot of it will form the crust.

Place a heavy-bottomed or cast iron skillet over high heat for 3-5 minutes, until it's smoking slightly. Add the high smoke point oil to the hot skillet, swirling to coat the bottom.

Carefully place the seasoned steaks into the hot skillet. Sear undisturbed for 3-4 minutes until a deep, golden-brown crust forms. If cooking two steaks, ensure they aren't overcrowding the pan to allow for proper searing.

Flip the steaks. Immediately add the unsalted butter, smashed garlic cloves, rosemary, and thyme sprigs to the skillet. Tilt the pan slightly and, using a spoon, continuously baste the melted garlic herb butter over the steaks for another 3-4 minutes, or until desired doneness is reached.

Use an instant-read meat thermometer to check the internal temperature by inserting it into the thickest part of the steak, away from the bone. Aim for: Rare (125°F/52°C), Medium-Rare (130-135°F/54-57°C), Medium (135-140°F/57-60°C). Remember the temperature will rise by 5-10 degrees during resting.

Remove the steaks from the skillet and transfer them to a clean cutting board. Tent loosely with aluminum foil and let them rest for 5-10 minutes. This allows the juices to redistribute, ensuring a tender and juicy steak.

Slice the New York Strip steaks against the grain and serve immediately. Spoon any remaining garlic herb butter from the skillet over the sliced steak for extra flavor.