Remove steaks from the refrigerator 30–45 minutes before cooking so they come to near room temperature. Pat both sides dry with paper towels to remove surface moisture.

Season

Generously season both sides and the edges of each steak with kosher salt (about 1 tsp per side for two steaks) and freshly ground black pepper. Lightly sprinkle garlic powder if using.

Preheat pan

Place a heavy cast-iron skillet or heavy-bottomed pan on the stove over medium-high to high heat. Let it heat until it's very hot (2–5 minutes). Add the vegetable oil and heat until it shimmers and is just starting to smoke.

Sear

Carefully place the steaks in the hot pan, laying them away from you to avoid splatter. Do not move them for the first sear. For 1–1¼ inch steaks: sear 3–4 minutes on the first side until a deep brown crust forms.

Flip and baste

Flip the steaks and add the butter, crushed garlic cloves and herb sprigs to the pan. As the butter melts and foams, tilt the pan slightly and use a spoon to continuously baste the steaks with the flavored butter for 2–4 minutes, spooning the hot butter over the top to build flavor and finish cooking. Cook until the internal temperature reaches your desired doneness: about 125°F (52°C) for medium-rare, 135°F (57°C) for medium. Use an instant-read thermometer inserted into the thickest part of the steak.

Optional oven finish

If the steaks are thicker than 1¼ inches or the crust forms before the interior reaches desired temperature, transfer the skillet to a 400°F (200°C) oven for 3–6 minutes to finish. Return pan to the stove after oven if needed to baste briefly.

Rest

Transfer steaks to a cutting board and tent loosely with foil. Let rest for the specified resting time to allow juices to redistribute (about 10 minutes).

Finishing & Serving

After resting, sprinkle steaks with flaky sea salt to taste. If desired, squeeze a little lemon over the steak for brightness. Slice against the grain and serve immediately.