Generously season both sides of the steaks with salt and black pepper. This step locks in flavor and enhances the beef's natural taste. Set the steaks aside while you prepare the herb butter.

Combine softened butter, parsley, dried basil, thyme, kosher salt, minced garlic, and red pepper flakes in a small bowl. Mix thoroughly until the herbs and spices are evenly distributed. If time permits, refrigerate the butter for 15 minutes to help the flavors meld.

Heat olive oil in a heavy skillet over medium-high heat until it begins to shimmer. Carefully lay the steaks in the pan and listen for the sizzle—that’s the sound of proper caramelization! Cook for 4 minutes on the first side without moving the steak, ensuring a golden crust forms.

Flip the steaks and cook for an additional 2 minutes on the other side. Reduce heat to low, cover the skillet with a lid, and cook for 3 to 5 more minutes. The internal temperature should reach your preferred doneness (e.g., 130°F for medium-rare).

While the steaks finish cooking, divide the garlic herb butter evenly and place it on top of the hot meat. Allow the butter to melt over the steaks, basting them in the flavorful mixture.

Transfer the steaks to a plate and rest for 5 minutes. This ensures the juices redistribute inside the meat. Serve warm with your favorite sides and garnish with fresh parsley if desired.