1. Let the butter soften in a microwave, then add the thyme leaves and chopped parsley. Sprinkle some sea salt and mix the butter gently with a fork. Then, lay some plastic wrap on the countertop and spread the butter in it. Fold the wrap such that the butter is milder onto a cylinder shape. Then, chilli for 30 minutes.
2. Prepare the oven to 425F and bring a cast iron griddle or skillet to the stove. Leave it in medium-high for seven to eight minutes, during which you should season the steaks.
3. Rub oil all over the steak and sprinkle all sides with salt and pepper. Then, brown one side on the skillet for five minutes, completely untouched.
4. Flip and brown the steak’s other side for another three to four minutes. Then, take out the butter and cut it into two slices. Place them on each steak and transfer the griddle or skillet into the oven.
5. Roast the steak in the oven for four to five minutes, after which you transfer them to a clean platter. Let the roasted steak sit for five minutes, then serve as you please.

Another idea can be viewed here.