Remove the steaks from the refrigerator about 30 minutes before cooking to let them come to room temperature, then pat them thoroughly dry with paper towels.

Season both sides of the steaks generously with the kosher salt and freshly ground black pepper, pressing the seasoning gently into the meat.

Heat the vegetable oil in a large cast-iron skillet over high heat until the oil is shimmering and just starting to smoke.

Carefully place the steaks in the hot pan and sear undisturbed for about 3 to 4 minutes until a deep golden-brown crust forms.

Flip the steaks and cook for another 2 to 3 minutes on the second side, then reduce the heat to medium.

Add the butter, crushed garlic cloves, rosemary, and thyme to the pan, allowing the butter to melt and foam around the meat.

Tilt the pan slightly and carefully spoon the hot foaming butter over the steaks continuously for 1 to 2 minutes to baste the meat and infuse flavors.

Check the internal temperature with a meat thermometer; aim for 130°F (54°C) for medium-rare or 135°F (57°C) for medium doneness.

Transfer the steaks to a cutting board or warm plate and let them rest for at least 5 to 10 minutes to allow the juices to redistribute.

Serve the steaks whole or sliced against the grain, pouring any remaining garlic herb butter from the skillet over the top for extra flavor.