Prepare the Steaks: Pat the steaks thoroughly dry with kitchen paper. This is a crucial step for achieving that fantastic crust. Season generously all over with sea salt and freshly ground black pepper. Don't be shy with the seasoning; a good steak can take it.

Preheat the Pan: Place a heavy-bottomed frying pan (cast iron works wonders here) over a high heat. Allow it to preheat for at least 3-5 minutes until it’s smoking ever so slightly. You want it screaming hot! Add the olive oil to the pan and let it shimmer, indicating it’s ready.

Sear the Steaks: Carefully place the seasoned steaks into the hot pan. You should hear an immediate, satisfying sizzle as the meat hits the metal. Sear for 2-3 minutes on the first side without moving them. This initial sear builds that beautiful, dark brown crust. Flip the steaks over using tongs.

Add Aromatics and Butter: Reduce the heat to medium. Add the softened butter, minced garlic, rosemary, and thyme sprigs to the pan. The butter will melt and begin to foam, releasing its fragrant aroma.

Baste to Perfection: As the butter melts, tilt the pan slightly and use a spoon to continuously baste the melted garlic herb butter over the steaks. Keep flipping the steaks every minute or so, continuing to baste, for another 4-7 minutes depending on your desired doneness. The butter will turn a beautiful golden brown, and the garlic will become wonderfully fragrant, but watch it carefully to prevent burning. I stumbled upon this combination by accident, and it's been a hit ever since, truly infusing the steak with flavour.

Check Doneness and Rest: Use a meat thermometer to check the internal temperature. For medium-rare, aim for 52-55°C; for medium, 57-60°C. Once your desired temperature is reached, remove the steaks from the pan and transfer them to a cutting board. Loosely tent with foil and let them rest for at least 5-10 minutes. This resting period is vital for the juices to redistribute, ensuring a tender and moist steak. Slice against the grain and serve immediately.