Pat the steaks bone-dry with kitchen paper. Moisture is the enemy of a good sear. You want the surface to feel tacky, not wet. Season generously on all sides with salt and pepper — don’t be shy, most of it will stay in the pan.

Heat your pan over a high flame for a full 3 minutes. Add the oil; it should shimmer and ripple immediately when you tilt the pan. The sound of the oil hitting the hot metal is your first cue — a sharp, lively sizzle.

Lay the steaks in the pan away from you to avoid any oil splatter. Listen for that aggressive, crackling hiss. Leave them completely untouched for 3 minutes. You’ll see the edges turn a deep mahogany brown, and the smell of toasting fat will fill your kitchen.

Flip the steaks using tongs. The cooked side should be a rich, dark bronze with distinct grill-like marks. Cook for another 3 minutes on the second side, pressing gently to ensure full contact. The sizzle will mellow slightly as the crust forms.

Reduce the heat to medium-low and add the butter, garlic, thyme, and rosemary. Tilt the pan slightly and use a spoon to baste the steaks with the foaming butter for 1–2 minutes. The butter will smell nutty and the herbs will release their oils — that aroma is your cue that the steak is nearly done.

Check for doneness using a probe thermometer. For medium-rare, you want 52°C internal temperature. The steak should feel springy when pressed with a finger, and the crust will be brittle to the touch. Remove the steaks to a warm plate.

Rest the steaks for a full 8 minutes before slicing. Do not skip this. Tent loosely with foil. The juices will redistribute, and the internal temperature will rise by about 2–3°C as it rests. The surface will stay warm, and the crust will remain crisp.

Slice the meat away from the bone in thick strips against the grain. Arrange the slices back against the bone on the serving plate. Spoon over any resting juices from the plate and finish with a pinch of flaky sea salt.