Preparing the Herb Butter

1. Soften the Butter: In a small bowl, let the unsalted butter reach room temperature until it’s soft enough to mix easily.
2. Add Ingredients: Add the minced garlic, parsley, chives, salt, pepper, and lemon juice to the softened butter.
3. Mix Well: Use a fork or spoon to thoroughly combine the ingredients until the herbs are evenly distributed throughout the butter.
4. Shape and Chill: Place the butter mixture onto a piece of plastic wrap. Roll and shape it into a log, then tightly wrap it. Refrigerate for at least 30 minutes or until firm.

Cooking the Steak

1. Prepare the Steaks: Take the steaks out of the refrigerator about 30 minutes before cooking to let them reach room temperature. Pat them dry with paper towels.
2. Season Generously: Season both sides of the steaks liberally with salt and black pepper.
3. Heat the Pan: Place a large cast-iron skillet over high heat. Add the olive oil and let it heat until it starts to smoke slightly.
4. Sear the Steaks: Carefully place the steaks in the hot skillet. Let them sear without moving them for about 3-4 minutes until a golden-brown crust forms.
5. Flip and Add Aromatics: Flip the steaks and add the smashed garlic cloves, thyme, and rosemary to the pan.
6. Baste the Steaks: Tilt the pan slightly and use a spoon to baste the steaks with the hot oil, garlic, and herbs for another 3-4 minutes, or until the steaks reach your desired doneness.
7. Rest the Steaks: Remove the steaks from the skillet and let them rest on a cutting board for at least 5 minutes. This allows the juices to redistribute throughout the meat.

Finishing Touches

1. Slice the Butter: While the steaks rest, slice the chilled herb butter into rounds.
2. Top the Steaks: Place a slice of herb butter on each steak and let it melt over the top before serving.