1
Slow roast the steaks at low heat: This method is called “reverse staging." Preheat oven to 275 F. Season steaks generously with salt and pepper. Place on a rack fitted over a rimmed baking sheet (this will ensure even airflow all around the steaks as they cook). Cook for 25-35 minutes, checking after 20 minutes, until internal temperature reaches 125 F (Note: Once the temperature reaches 80 F, it will climb quickly). For an accurate temperature, place the thermometer into the side, then into the center of the steak. Let rest 10 minutes.
2
Sear the steaks at high heat: Heat a skillet or cast iron pan on high heat. Add the oil and heat until smoking, and then add the steaks. Cook for 1 minute, undisturbed. Flip, drain off the fat, then cook another 1 minute, undisturbed. Add 1 tablespoon of butter, garlic cloves, thyme and rosemary. Baste the steaks as the butter browns and gets foamy. Add remaining tablespoon of butter and continue basting (a French technique called arroser) until the butter is no longer foamy. At this point the butter has done it’s job, and the steaks are seared with a nice crust. Remove to the rack to rest, about 10 minutes. Serve.
