Bring the steak to room temperature - about 30 to 45 minutes before cooking.
Heat a cast-iron skillet over high heat.
Pat the steak dry with a paper towel.
Brush olive oil onto the steak, then season generously with salt and pepper.
Place the steak, seasoned side down into the hot cast-iron skillet. Brush the top of the steak with olive oil and season with salt and pepper. Don't move the steak. Let the steak sear for a good 5-6 minutes to develop a gorgeous crust.
Flip the steak and let the other side sear for 5-6 minutes. Reduce the heat slightly to medium-high and continue to cook and flip the steak 4 to 5 times until the desired temperature is reached. This should take approximately 13 - 15 minutes, depending on the thickness of your steak for a medium steak, which is about 140° internal temperature.
Once the steak is just about done, add the butter, garlic, thyme, and rosemary to the skillet. Baste the steak with the garlic butter sauce from the pan. Remove from the heat and tent with foil to allow it to rest. The steak will continue to rise about 5° in temperature once removed from the skillet.