PREPARE: Remove the steaks from the refrigerator and allow to come up in temperature, about 20 minutes.
HEAT THE OIL in a 12-inch cast iron skillet over medium-high heat.
SEASON: While the oil heats, coat the steaks liberally with salt and pepper, about 1-2 teaspoons of salt and 1 teaspoon of course ground black pepper and pat the seasoning into the skin.
SEAR THE STEAKS: Once the oil is shimmering, place each steak into the pan. Cook for 2 minutes per side, or until the outside is browned and the seasoning have created a crust.
MELT THE BUTTER: Reduce the heat to medium-low. Turn the steaks a third time and add the butter or ghee to the pan along with the fresh herbs (place the herbs directly in the butter). Allow the butter to melt with the herbs to create an aromatic butter sauce.
COAT THE STEAKS: Once the butter or ghee has melted and the herbs are fragrant, turn the steaks a final time. Tilt the pan up (be sure to use an oven mitt) and use a spoon to scoop the butter sauce and pour it over the steaks. Repeat this on all the steaks 3-4 times.
LET THE STEAKS REST: If the steaks are not cooked to your desired temperature, continue to cook and turn every 2 minutes until it reaches 120˚F for rare, 130˚ for medium-rare, 140˚ for medium, 145˚ for medium-well, and 155˚ for well done.** Transfer the steaks to another plate and allow them to rest for about 5 minutes.