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1
In a resealable plastic bag, add the garlic, herbs, chili flakes, 1/2 tablespoon kosher salt, 1 teaspoon black pepper and the steaks.
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2
Rub the marinade all over the steaks.
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3
Squeeze out as much air as possible and then seal the bag.
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4
Refrigerate for at least 4 hours.
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5
Place a cast iron skillet on the middle rack of the oven and preheat to 400 F.
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6
Remove the steaks from the plastic bag and discard the marinade.
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7
Use paper towels to dry off some of the marinade and then liberally season the steaks with additional black pepper.
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8
Allow the steaks to sit out at room temperature for 15 minutes.
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9
After the cast iron skillet has heated in the oven for 15-20 minutes, carefully remove the skillet and place it on a burner over medium-high heat.
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10
Add the butter and oils and allow it to melt together before placing the steaks in.
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11
Sear the steaks for 2-3 minutes on each side.
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12
While the steaks are searing, repeatedly spoon the butter/oil over the tops of the meat to baste.
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13
Once both sides have seared, transfer the skillet with the steaks back into the oven.
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14
Roast the steaks at 400 F for 7-8 minutes or until the internal temperature reaches 135 F for medium-rare.
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15
When done carefully remove the skillet from the oven and set it on a rack.
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16
Allow the steaks to rest for 5-10 minutes and sprinkle the tops with sea salt to finish (optional).
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17
Serve warm.
