Pat steaks dry with paper towels. Sprinkle salt and pepper over steaks. Let stand at room temperature 30 minutes.
Heat a large cast-iron skillet (I used my All-Clad nonstick skillet) over high heat. Add oil to pan, swirl to coat. Cook steak 3 minutes on each side until browned. Reduce heat to medium-low; add butter, herbs, and garlic to pan. Carefully grasp pan handle using an oven mitt or folded dish towel. Tilt pan toward you so that butter pools; cook 1 1/2 minutes, basting steaks with butter constantly. Remove steaks from pan; cover loosely with foil. Let stand 10 minutes. Reserve butter mixture.
Cut steak diagonally across grain into thin slices. Discard herbs and garlic; spoon reserved butter mixture over steak.