Prepare the Compound Butter: In a small bowl, combine the softened ghee or butter with the minced garlic, chopped rosemary, and thyme. Mix thoroughly until well incorporated. You can also add a pinch of salt and pepper here if using. Spoon the butter mixture onto a piece of parchment paper or plastic wrap and roll it into a log. Twist the ends to seal and refrigerate until firm, about 30 minutes. This makes it easy to slice later.

Season the Steaks: Pat the steaks completely dry with paper towels. This is crucial for achieving a good sear. Generously season both sides of the steaks with sea salt and black pepper (if using). Let the steaks sit at room temperature for about 30-60 minutes before cooking to ensure even cooking.

Sear the Steaks: Heat a cast iron skillet over medium-high heat until it's smoking hot. Add a tablespoon of high-heat cooking oil like avocado or grapeseed oil (optional, depending on your fat preference and skillet). Carefully place the seasoned steaks in the hot skillet. Sear for 2-4 minutes per side, depending on thickness, until a deep brown crust forms.

Butter Basting: Reduce the heat to medium-low. Slice off a thick medallion of your prepared compound butter (about 1-2 tablespoons per steak) and place it on top of each steak in the skillet. Allow the butter to melt and bubble around the steak. Tilt the skillet slightly and use a spoon to continuously baste the melting butter mixture over the steaks for another 2-4 minutes, or until your desired level of doneness is reached. Use a meat thermometer for accuracy: 125°F (52°C) for rare, 130-135°F (54-57°C) for medium-rare, 140°F (60°C) for medium.

Rest and Serve: Carefully remove the steaks from the skillet and place them on a cutting board or plate. Tent loosely with foil and let them rest for at least 5-10 minutes. This allows the juices to redistribute, resulting in a more tender and flavorful steak. Slice the steak against the grain and serve immediately.