Start by taking your New York Strip Steaks out of the refrigerator about 30-45 minutes before cooking. Pat them dry with paper towels and season generously with sea salt and fresh cracked pepper on both sides.
In a cast iron skillet, heat 2 tablespoons of olive oil over medium-high heat until shimmering.
Carefully place the steaks in the skillet and sear for about 4-5 minutes without moving them.
Flip the steaks and immediately add the smashed garlic, fresh thyme, rosemary, and butter to the skillet. Baste the steaks with melted butter.
Continue cooking the steaks for an additional 4-5 minutes for medium-rare, or until your desired doneness is reached.
Transfer the steaks to a cutting board and let them rest for at least 5-10 minutes.
After resting, slice the steak against the grain and serve with the pan juices drizzled over the top.
