Take steaks out of the refrigerator about 30 minutes before cooking to bring to room temperature. Each steak should be approximately 8 oz and 1 1/2 to 2 inches thick.
Heat a cast iron pan over medium-high heat for 3-5 minutes.
Add canola oil to the hot pan.
Season the steaks with salt and pepper and add them to the pan. Sear for three minutes on one side and then turn to sear on the other side for an additional 3 minutes.
Turn the heat down to medium and then add in the garlic, herbs and butter. Using a large spoon, baste the steaks with the browned butter for about one minute. Turn the steaks over and baste for another 1 minute.
Cook to your desired temperature. Color is not an accurate indicator of final cook temperature. Ensure final cook temperature reaches 145 F for 3 minutes. Rest for 5 minutes before serving.