Place your steaks at room temperature for 30 minutes prior to cooking.
Rub the steaks on both sides with olive oil, and season with sea salt and pepper.
Preheat your skillet over medium high heat. Add the meat to the hot pan so that it can get a good caramelization. Cook for 3-4 minutes per side or until the meat is cooked to your liking. Using a meat thermometer, cook until the internal temperature reaches 125 degrees F for rare, 135 degrees F for medium rare, 145 degrees F for medium.
Add the butter and garlic to the pan and using a tablespoon baste the meat several times.
Transfer the meat to a plate, cover with foil and let it rest for 5 to 10 minutes while you prepare a quick sauce.
For a quick pan sauce, deglaze the pan with the wine. You can use broth or even water. Add the chopped rosemary and ground tyme and reduce and thicken the sauce. Taste and adjust the sauce with salt and pepper if necessary and serve by basting the steak slices.
Tips and Tricks
Slicing against the grain makes the meat super tender. (The grain is the direction of muscle fibers in the meat, so look at the direction the lines are going, and slice the meat across them, not in the same direction.)