Heat a the olive oil in a large skillet over medium-high heat.
Add steaks (see note) and cook for 4-6 minutes on one side, until deep golden brown.
Filp the steaks over.
Add butter, garlic, thyme, and rosemary.
Cook for an additional 4-6 minutes, basting periodically with the butter, herb, and barlic mixture.
Steaks are done at medium-rare when the internal temperature reaches 135ºF.
Notes
You can use your favorite kind of steak, my favorites are ribeye, new york and sirloin. The thickness and cut will alter the cooking time by a few minutes.