Step 1: Prepare the Garlic Herb Butter

In a small mixing bowl, combine the softened butter with minced garlic, chopped parsley, thyme, rosemary, lemon zest if using, salt, and pepper. Mix thoroughly with a fork until all ingredients are evenly distributed throughout the butter. Transfer the mixture onto a piece of parchment paper or plastic wrap, shape it into a log, and twist the ends to seal. Refrigerate for at least 15 minutes to firm up, or prepare it up to 3 days in advance.

Step 2: Bring Steaks to Room Temperature

Remove the steaks from the refrigerator 30-45 minutes before cooking. This crucial step ensures even cooking throughout the meat. Pat both sides completely dry with paper towels – moisture is the enemy of a good sear.

Step 3: Season the Steaks Generously

Season both sides of each steak liberally with kosher salt and freshly ground black pepper. Don’t be shy here – a good amount of seasoning creates that delicious crust. Press the seasonings gently into the meat so they adhere well.

Step 4: Preheat Your Pan

Place your cast iron skillet or heavy-bottomed pan over medium-high to high heat. Allow it to preheat for 3-4 minutes until it’s very hot. You should see a slight shimmer when you add the oil. Add the high-heat oil and swirl to coat the bottom of the pan evenly.

Step 5: Sear the Steaks

Carefully lay the steaks in the hot pan, laying them away from you to avoid oil splatter. Don’t move them! Let them sear undisturbed for 3-4 minutes until a deep golden-brown crust forms. Resist the urge to peek or flip too early – the steak will release naturally when it’s ready.

Step 6: Flip and Continue Cooking

Using tongs, flip the steaks to the other side. Add 2 tablespoons of regular butter to the pan. As it melts and foams, tilt the pan slightly and use a spoon to baste the steaks with the melted butter continuously. Cook for another 3-4 minutes for medium-rare, or longer depending on your preferred doneness.

Step 7: Check Internal Temperature

Use a meat thermometer to check doneness: 125°F for rare, 135°F for medium-rare, 145°F for medium, 155°F for medium-well, and 160°F for well-done. Remember, the temperature will rise another 5 degrees during resting.

Step 8: Rest and Finish with Herb Butter

Transfer the steaks to a cutting board or plate and immediately top each one with a generous slice (about 1 tablespoon) of the chilled garlic herb butter. Tent loosely with aluminum foil and let rest for 5-7 minutes. This resting period allows the juices to redistribute throughout the meat, ensuring every bite is tender and juicy.

Step 9: Serve

After resting, the herb butter will have melted into a luxurious sauce. Serve the steaks whole or slice against the grain for more tender bites. Drizzle any melted butter and pan juices over the top before serving.