Remove the steaks from the fridge to let them reach room temperature about 30 minutes before you start cooking.

Make a herb butter by stirring together the butter, garlic, salt, pepper, marjoram, thyme, and rosemary. Set it aside for a few minutes.

Season the steaks with salt and pepper. Heat the oil in a cast iron skillet over medium high heat until it begins to shimmer and almost starts to smoke. Add the steaks and let them sear, undisturbed, for about 3 minutes to develop a crust. Turn the steak to the other side and cook for an additional 3-4 minutes or until it reaches the desired doneness. Use an instant read thermometer to accurately check for doneness.

Transfer the steaks to a large plate and baste with the pan juices. Top each steak with a tablespoon of the herb butter and then loosely tent with foil. Let the steaks rest for about 10 minutes before serving.