Prepare the Steaks and Dry Rub: Pat the steaks thoroughly dry with kitchen paper. You want the surface to feel almost tacky, not damp. In a small bowl, mix the flaky sea salt, black pepper, garlic powder, onion powder, and smoked paprika. Rub this mixture all over the steaks, pressing it gently into the meat. Place the steaks on a plate and leave them uncovered at room temperature for 30 minutes. You'll notice the salt drawing out a little moisture, which will reabsorb and season the meat deeply.

Heat the Pan for a Hard Sear: Place a heavy-based frying pan or griddle pan over a high heat for a good 3-4 minutes. Add the vegetable oil and swirl to coat the base. The oil should be shimmering and just beginning to smoke. This high heat is crucial for creating that deep, brown crust you can hear and smell.

Sear the First Side: Carefully lay one steak into the pan, laying it away from you to avoid splashing. You should hear an immediate, vigorous sizzle. Leave it completely undisturbed for 3-4 minutes. After 3 minutes, peek underneath with your tongs. You're looking for a deep, dark mahogany-brown crust. If it's pale, give it another minute. The smell of caramelising meat will be rich and nutty.

Sear the Second Side: Flip the steak using your tongs. You'll see an even, beautifully browned surface. Sear the second side for another 3-4 minutes, again listening for that steady sizzle. The steak should feel firmer than when it went in, but still have a good amount of give when pressed.

Add the Aromatics and Baste: Reduce the heat to medium-low. Add the butter, smashed garlic cloves, rosemary, and thyme to the pan. As the butter melts, it will foam and become fragrant with the garlic and herbs. Tilt the pan slightly towards you so the butter pools at the edge. Using a large spoon, baste the steaks by scooping up the hot, foaming butter and pouring it over the tops of the steaks. Do this continuously for 2 minutes. The butter will turn a light, nutty brown, and the garlic will soften and perfume the air.

Check the Internal Temperature: Insert your meat thermometer into the thickest part of the steak. For medium-rare, you're looking for 52-54°C. For medium, aim for 57-60°C. Remember, the temperature will continue to rise by a few degrees as the steak rests.

Rest the Steak: Transfer the steaks to a cutting board or a warm plate. Spoon a little of the pan butter over the top. Loosely tent with foil and let them rest for a full 10 minutes. This is not a suggestion—it's essential. The fibres relax and reabsorb the juices, ensuring every slice is moist and tender. Do not cut into it early, or you'll be left with a puddle of juice on the board and a dry steak.

Slice and Serve: After resting, place the steak on a clean board. For the most tender bite, use a sharp knife to slice against the grain. Arrange the slices on a warm plate, pour over any remaining butter from the pan and the board, and serve immediately.