Preheat the oven to 250°F. Line a rimmed baking pan with a wire rack.
Remove the steaks from the fridge and pat dry with a paper towel. Season generously with salt & pepper or steak spice.
Place the steaks on the prepared rack and bake 20 minutes.
Flip the steaks over and bake an additional 20-30 minutes or until the steaks reach 90°F with an instant read thermometer.
Preheat oil in a large skillet over high heat. Sear the steaks, 30 seconds on each side, and repeat 2 or 3 times until the steaks get a brown crust (about 3 minutes more).
Move steaks to one side of the skillet and add butter, shallots, garlic, and herbs to the other side. Tilt the pan so the butter cooks the shallots and the garlic becomes fragrant.
With the stove still on high heat, spoon the butter mixture over the steaks as they cook and flip them every 30-40 seconds until the steaks are cooked to your liking (about 3 minutes for rare, 5 minutes for medium rare).
Remove steaks from pan, tent with foil and rest for 10 minutes before cutting.
Strain the butter mixture through a fine mesh strainer.
Slice the steaks across the grain and drizzle with butter.
Notes
Allow steaks to come to room temperature before cooking for even cooking.
Don't overcook the steaks.
Give the steak time to rest after cooking has finished. This helps keep the juices in the meat.