Leave your steaks on the counter for a half hour before you begin cooking so that they are at room temperature. For best results, pat the meat down with a paper towel - a dry steak gives the best sear.

Pre-heat your oven to 350 degrees Fahrenheit. You want your oven to be fully heated before using it.

If you have an oven-safe skillet (stainless steal or cast iron pan) that is large enough to fit both steaks that is great - if not use two skillets at the same time to make two steaks.

Season your steaks with flaky sea salt on both sides. ( I don't recommend using black pepper to season as it will burn in the pan - it is better to add the pepper before serving if you so wish)

Drizzle the olive oil into your hot skillet over medium-high heat

Gently place your steaks in the skillet. Leave untouched for 3-4 minutes to give a good sear.

Using an offset spatula, gently scrape the steak from the bottom of the pan and flip it over.

Add in the garlic cloves and fresh herbs to the pan.

Now its time to add in the secret ingredient restaurants use to make their steaks taste amazing: butter. Don't be shy, it is worth it!

Once the butter begins to brown we are going to baste the steaks.

To baste the steaks simply tip the pan slightly so that the butter pools to one side on the bottom of the pan and then spoon the melted butter back on to the top of the steak. Do this rapidly for about a minute so each steak gets a nice butter bath.

After about 3-4 minutes with the reverse side of the steak down, remove the skillet from the heat and place it on the middle rack of the hot oven

If your skillet is not oven -safe (for example if it has a rubber handle), feel free to transfer the steaks to a baking sheet, making sure to put the garlic, rosemary and thyme back onto the top of each steak.

Allow to cook in the oven for about 5 minutes for a medium rare steak. Do not place aluminum foil over the steak in the oven , you do not want to steam the steak.

Remove from the oven and let rest on the counter for 10 minutes. This is when the magic happens.

*If you are using a thinner steak reduce the searing time to about 2 minutes each side. This recipe includes general guidelines, however steak sizes vary greatly. Keep an eye to not overcook your steak.