Remove the steaks from the refrigerator and let them come to room temperature for about 30 minutes.
Season both sides of the steaks generously with salt and pepper.
Heat a skillet over medium-high heat and add 2 tablespoons of butter.
Once the butter is melted and bubbling, add the steaks to the skillet.
Cook the steaks for about 4-5 minutes on each side for medium-rare, or until desired doneness.
In the last minute of cooking, add the minced garlic, rosemary, and thyme to the skillet.
Use a spoon to baste the steaks with the garlic butter mixture.
Remove the steaks from the skillet and let them rest for 5 minutes before slicing.