• Preheat the oven to 400°F. While the oven is heating, place an empty sheet pan or skillet in the oven to get it hot as well. Bring the steaks out of the fridge to let them sit at room temperature.
• In a small bowl, combine the olive oil, garlic, thyme, rosemary, salt and pepper and rub the seasoning mixture all over both sides of the steaks.
• Carefully remove the hot sheet pan or skillet from the oven and add the seasoned steaks to it.

Cook on a Sheet Pan

• Transfer the hot sheet pan to the preheated oven and broil for 6-10 minutes for thin cut, and 10 to 14 minutes for thick cut, depending on your desired level of doneness, 120°F to 160°F.
• Remove the sheet pan from the oven, allow them to rest for 5 minutes, then slice and serve.

Cook on a Skillet

• Place the oven-safe skillet over high heat on the stovetop. Sear the seasoned steaks for 1-2 minutes on each side, or until they develop a nice brown crust.
• Carefully transfer the skillet to the preheated oven and broil for 3 to 5 minutes for thin cut steaks, and 5 to 8 minutes for thick cut steaks, depending on your desired level of doneness, 120°F to 160°F.
• Remove the skillet from the oven, place the steaks on a cutting board or plate to rest tented with aluminum foil.
• While the steaks are resting, return the skillet to the stovetop over medium heat. Pour beef broth, and scrape up any browned bits from the bottom of the skillet with a wooden spoon. Allow the liquid to simmer and reduce by half, which will take about 5-7 minutes. Stir in the butter and continue to cook the sauce until it thickens slightly, about 2-3 minutes.
• Slice the steak and drizzle the pan sauce over them.