Take steaks out of refrigerator about an hour before you plan to cook them to allow them to come to room temperature. Coat both sides with salt and pepper. Preheat oven to 400 degrees F.
Add 2T of the butter (reserving the other half for later), garlic, rosemary and thyme to oven safe stainless steel or cast iron pan.
Heat over medium high to high heat. You want the pan to be as hot as you can get it without burning the butter. Allow butter to melt, swirling frequently to prevent burning. The more you move the butter around, the less it will burn.
As soon as the butter is melted, add both steaks to hot pan. Sear 2-3 minutes, constantly spooning the hot butter onto the steaks. Turn once after they get nicely browned, insert thermometer into thickest part of steak, top each steak with remaining tablespoon of butter, and transfer pan with steaks to hot oven.
Finish cooking in hot oven. Remove when internal temperature reaches 120 degrees F for rare, 125 degrees F for medium rare, and 130 degrees F for medium. This should take around 8-10 minutes. Allow steaks to rest in pan for at least 5 minutes (temperature should rise another 5 degrees).
The thicker the steak, the longer it will take to cook. It may also need more time to rest in the hot pan in order to come to temperature.