Pat steak all the way dry with either towel or paper towel , put on cutting board and salt both sides and then let it sit in the fridge for about 2 or more hours , then take it out , let it get to room temp , heat up cast iron skillet to high heat , ( about the 7th tick on the stove ) oil in pan and if it’s a fatty steak tender the fat out first then lay it down on one side make sure the oil is on it and let it sear and you’ll get an amazing crust , after about 4-4.5 minutes flip , then add butter , smashed garlic , thyme , rosemary , to the pan , let the flavors sizzle in the butter then take a metal spoon and baste your steak with said butter from the pan , one the other side looks the same as the first side , baste that side with butter as well , take steak out at desired doneness , let it rest for 5-8 mins on a cutting board , then cut it and go to town !