Preheat the oven to 415° F. Remove steak from the fridge 30 minutes before cooking, this is to bring the steak to room temperature and ensure your cooking times are more accurate. Season both sides liberally with salt and pepper.

Add whole garlic cloves, fresh rosemary, and thyme to the skillet and immediately transfer your skillet directly to the oven [WARNING] skillet may be hot, handle with oven mitts. For rare, bake for 4 minutes. Medium-rare, 4-5 minutes. Medium, 6-7 minutes. Medium-well, 7-8 minutes. Remember, depending on the thickness of the steak, the more or less time it will take. This recipe is ideal for 1-1 1/2 inch thick portions (about 16-24 ounces). Steaks less than 1 inch thick should only be seared for 1 minute per side before baking.

Remove the steaks from the oven and spoon the garlic and rosemary-infused butter drippings from the pan over the steaks. Plate the steak and let sit for 5 minutes before serving. This is important to bring your steak to its final serving temperature.