Heat a large cast iron skillet on the stove top until it lightly begins to smoke. While it heats up, pat the steaks dry on both sides and season aggressively with kosher salt and freshly cracked black pepper.

Place the steaks in the hot pan and sear on both sides until golden brown, about 6-8 minutes per side depending on the thickness and desired final temp of the steak.

While the steaks sear, mix the butter with the truffle oil and some kosher salt and freshly cracked pepper. For the last 2-3 minutes of searing the steaks put 2-3 tablespoons of the butter into the pan with the fresh herbs. Put them in one corner of the pan and then baste your steak with the butter and herbs for the final 2-3 minutes of cooking. Remove the steaks from the pan and allow them to rest for 5-7 minutes before slicing them. This will help the juices redistribute throughout the steak and not run all over your board. You will get a more juice steak.

Slice the steaks and top with a nice pat of the truffle butter and serve immediately. Enjoy!