Pat the steaks bone-dry. Use kitchen paper to thoroughly dry every surface of the meat. This is non-negotiable; any moisture will turn into steam and prevent a good sear. You should feel the surface is tacky, not wet.

Season generously. Sprinkle both sides of the steaks evenly with the salt and pepper. Press the seasoning in gently with your fingertips. The salt will begin to draw out a little moisture, which is fine — just pat it dry again if you see beads forming.

Heat your pan until it smokes. Place a heavy-based frying pan (cast iron is best) over a high heat. Add the oil and swirl to coat. Wait until you see the first wisps of smoke rising from the pan — this is your visual cue that it's ready. The oil should shimmer and ripple.

Lay the steaks in the pan. Gently lower each steak into the hot oil, laying it away from you to avoid splashes. You should hear a loud, satisfying sizzle. If the sizzle is faint, the pan isn't hot enough. Leave the steaks alone for 3-4 minutes. Do not move or poke them.

Flip and create the crust. After 3-4 minutes, use your tongs to lift a corner. The underside should be a deep, mahogany brown. Flip the steak. Add the butter, garlic, and herbs to the pan around the steaks. Tilt the pan slightly and use a spoon to baste the melted butter over the top of the steak for 1 minute. You'll smell the nutty aroma of the browning butter.

Check the internal temperature. Insert a meat thermometer into the thickest part of the steak, away from the bone. For medium-rare, you're aiming for 52-54°C. For medium, 57-60°C. Remember, the temperature will rise by about 2°C during resting. The meat will feel springy when pressed.

Rest the steak. Transfer the steaks to a clean board. Pour the buttery herb mixture from the pan over the top. Loosely cover with foil and let them rest for 5-7 minutes. This crucial step allows the juices to redistribute throughout the meat. Do not skip it, or you'll lose all those lovely juices when you cut into it.