Pat the steaks dry with paper towels. Season liberally on all sides (including edges) with salt and pepper. Allow to rest uncovered for at least 40 minutes and up to 3 days in the refrigerator on a rack over a rimmed baking sheet. (There is no need to allow the steak to come down to room temperature before cooking.)

Heat the oil in a large stainless steel or cast-iron skillet over high heat until heavily smoking. Add steaks to the pan and cook, flipping every 15 to 30 seconds with tongs or a cooking fork, until the internal temperature reaches 110°F ( 43°C) for rare or 130°F (55°C) for medium (the steak will continue to cook for a bit), 6 to 12 minutes depending on its thickness. Add the butter and aromatics to the pan and continue to cook for an additional 2 minutes, tipping the pan and spooning the sizzling butter over the steak. Remove the steak from the pan and tent it loosely with foil. Allow to rest for at least 5 minutes before serving.