Directions

1. Pat the steaks dry with paper towels. On a plate sprinkle the salt and pepper then lay both steaks on top and season the topside of the steaks. Allow steaks to come to room temp, about 30 minutes.
2. Preheat a large sauté pan on medium heat. Add 2 tablespoons of butter and olive oil to pan and let butter melt.
3. Once the foam subsides, add the steaks and turn temp to medium high. Sear until a brown crust forms, about 3-4 minutes per side. Using tongs, stand the steaks on the edges so all surfaces are browned.
4. Lay the steaks flat again and move them to one side of the pan. Add remaining 2 tablespoons of butter and let melt. Add rosemary, thyme and oregano and cook for 1 minute. Add the garlic and sauté for 30 seconds. Using a spoon, scoop up the herb butter and drizzle over steaks.
5. Use a thermometer to check the internal temperature to gauge doneness. For medium rare temperature should be 125–130 F.
6. Remove the steak from pan and transfer to a cutting board or plate, tent with foil, and rest for 5 minutes. The internal temperature will increase about 5 F while steak rests. Slice steaks and drizzle with the garlic-herb butter.