* Directions :
Season the steak with salt and pepper on a plate.
Let it rise for 30 minutes to reach room temperature.
Heat oil in a large cast iron skillet over medium-high heat until very hot.
Add the meat and cook until a dark crust forms on the bottom, about 6-7 minutes.
Turn the steak over and cook for another 6 minutes.
Reduce heat to medium-low and add butter, garlic, thyme, and rosemary.
Continue cooking, using a spatula to butter the steak in the bottom of the skillet and flip the steak halfway through, until the steak is medium-rare (about 120 degrees), another 5 minutes. Place the steak on a cutting board and let it rest for 10 minutes before chopping.Sprinkling with unstable sea salt before serving.
Enjoy !