Remove the steaks from the refrigerator and let them sit at room temperature for about 30 minutes to an hour before cooking. This allows for more even cooking.

Pat the steaks dry with paper towels to remove any excess moisture. Season generously with salt and pepper on both sides.

Heat a skillet or grill pan over medium-high heat. Add olive oil to the pan and heat until shimmering but not smoking.

Carefully place the seasoned steaks in the hot pan. Cook undisturbed for about 4-5 minutes on the first side for medium-rare doneness. If you prefer your steak more well-done, cook for an additional 1-2 minutes per side.

Flip the steaks using tongs and cook for another 3-4 minutes on the second side, or until desired doneness is reached. Use a meat thermometer to check the internal temperature: 130°F (54°C) for medium-rare, 140°F (60°C) for medium, and 150°F (66°C) for medium-well.

In the last minute of cooking, add minced garlic and butter to the pan. Tilt the pan slightly and use a spoon to baste the steaks with the melted butter and garlic mixture.

Remove the steaks from the pan and let them rest on a cutting board for about 5 minutes. This allows the juices to redistribute, ensuring a juicy steak.

Slice the steaks against the grain and transfer to serving plates. Garnish with fresh herbs, if desired, and serve hot.