Remove steaks from refrigerator and let them come to room temperature for about 30 minutes. This ensures even cooking.

While steaks are resting, prepare the garlic herb butter: In a small bowl, combine the softened butter, minced garlic, chopped herbs, garlic powder, and sea salt. Mix thoroughly, then shape into a log using plastic wrap. Refrigerate until ready to use.

Pat the steaks dry with paper towels. This is crucial for achieving a good sear.

Brush both sides of each steak with olive oil, then season generously with kosher salt and freshly ground black pepper.

If using a grill: Preheat to high heat (about 450-500°F) and lightly oil the grates. If using a cast-iron skillet: Heat over medium-high heat until very hot.

For medium-rare steaks: Grill or sear for 4-5 minutes on each side. Adjust timing based on your preferred doneness and the thickness of your steaks.

Check the internal temperature with a meat thermometer: 125°F for rare, 135°F for medium-rare, 145°F for medium, 155°F for medium-well.

Remove steaks from heat and let them rest for 5-10 minutes. This allows the juices to redistribute throughout the meat.

Top each hot steak with a slice of the chilled garlic herb butter and serve immediately as the butter begins to melt.