Carefully lay the steak into the middle of the skillet, laying it away from you to avoid hot oil splatters. Sear undisturbed for 2 minutes, then flip with tongs and sear the other side for 2 minutes. Turn the steak on its side for 1 minute to render down any thick fat cap along the edge.
4. The Butter Baste (Arrosé)
Lower the heat to medium. Add the 3 tablespoons of unsalted butter, smashed garlic cloves, thyme, and rosemary sprigs to the skillet.
As the butter melts and begins to foam, tilt the skillet slightly toward you. Using a large spoon, continuously scoop the pooling hot, foamy butter and pour it over the top of the steak. Continue basting non-stop for 1 to 2 minutes, flipping the steak once halfway through.
5. Rest and Slice
Transfer the steak to a warm cutting board or serving platter. Pour the aromatic pan butter directly over the steak. Let it rest undisturbed for 5 to 8 minutes. Resting allows the muscle fibers to relax and reabsorb juices throughout the meat. Slice against the grain, finish with cracked black pepper and flaky sea salt, and serve.
