Pat steaks completely dry with paper towels. Season all over with kosher salt and pepper. Let sit at room temperature for 30 minutes, or refrigerate uncovered up to 24 hours for deeper seasoning.

Preheat oven to 250F. Place steaks on a wire rack set inside a rimmed baking sheet. Roast until internal temperature reaches 110F for medium-rare, about 20 to 30 minutes depending on thickness. Start checking at 15 minutes.

When steaks hit 105F, heat oil in a cast iron skillet over high heat until just smoking, about 3 minutes. You want the pan ripping hot for a proper crust.

Sear steaks 1 minute per side until deep golden brown. Add butter, garlic, and herbs. Tilt pan and spoon foaming butter over steaks for 30 seconds per side. Remove when internal temp hits 120F for medium-rare carryover cooking.

Transfer steaks to a cutting board and rest 5 to 10 minutes. The temperature will rise to about 125F. Slice against the grain and spoon any pan butter over top.