• Preheat your griddle to medium-high heat. Make sure the cooking surface is clean and free of any leftover oil or debris to ensure the steaks sear evenly and prevent burnt flavors.
• Pat the steaks dry with a paper towel and let them sit at room temperature for 5–10 minutes.
• Lightly coat the steaks with a high smoke point oil to help the seasoning stick. Season all sides of the steaks evenly.
• Apply a thin layer of oil to the griddle surface. Place the steaks down and cook for 1 minute per side.
• Continue flipping every 30 seconds for an additional 2 minutes. Sear the fat cap for 30 seconds to crisp it up.
• Remove the steaks once they have a deep crust and reach an internal temperature of around 120°F. Let them rest for 10 minutes. Lower the griddle to its lowest heat setting during the rest.
• Add 3 tablespoons of butter or ghee to the griddle. Return the steaks to the griddle and place the rosemary and thyme sprigs around them.
• Add 1/2 tablespoon of butter or ghee to the top of each steak. As it melts, baste the steaks with the melted herb butter for 30–45 seconds.
• Check internal temperature with a meat thermometer. For medium rare, remove at 130°F. For medium, remove at 135°F. The steaks will continue to rise 3–5°F as they rest.
• Slice the steaks into 1/4-inch thick pieces with a sharp knife. Drizzle with any reserved butter and juices, and finish with a sprinkle of salt.

Sesoning

• Add all the steak seasoning ingredients to a small bowl and stir until evenly combined.