Take the steak out of the fridge 2 hours before cooking. Pat it dry with a paper towel and let it sit at room temperature.

Heat olive oil in a pan (preferably cast iron or stainless steel) to maximum heat.

Pat the steak dry on both sides with a paper towel. Salt and pepper it.

Place the steak into the hot oil from front to back (away from your body). Sear it intensely for 30-45 seconds on each side.

If it's a thick cut of meat, turn it vertically with tongs and sear all edges for about 10 seconds.

Reduce the heat slightly.

Add butter and fresh thyme and rosemary.

Tilt the pan slightly towards your body and spoon the melted butter over the steak.

Continue to fry on each side for 1-3 minutes, continuously spooning butter over it.

Remove from the pan depending on your preferred doneness.

Let the steak rest for 5 minutes.

Serve and enjoy. Bon appétit!

Hold your hand flat with your palm facing you. Bring the tip of your thumb together with the tip of your index, middle, or ring finger, forming an 'O' with the touching fingers. You can compare the doneness of your steak to the firmness and surface tension of the fleshy part of your thumb.

Thumb to index finger: Rare

Thumb to middle finger: Medium

Thumb to ring finger: Well Done

Slightly moisten the index finger of your other hand and quickly feel the fleshy part of the thumb on your 'O'-forming hand, then the surface of the steak.