Preheat oven to 200°F/95°C with a rack in the middle.

Generously season all sides of the steak with kosher salt and let come to room temperature for at least 30 minutes, up to one hour.

Place the steak onto a wire rack on top of a rimmed baking sheet, and bake for about 30 minutes before checking the temperature with an instant read meat thermometer in the thickest part of the steak, away from the fat strip. Check the temperature of the steaks every 10 minutes until the internal temperature reads about 95ºF for rare, 100ºF to 105ºF for medium-rare.

Heat the high smoke point fat of choice in a 10 inch cast iron pan over medium-high heat until just starting to smoke. Sear the steak for 2-3 minutes on one side, until dark golden brown, then flip.

Turn the heat down to medium-low and add the butter, garlic, rosemary, and thyme sprigs to the hot pan, and spoon the mixture onto the steak. It will sputter, so be careful. Baste for about 2 minutes or until the other side is dark golden brown as well.

Using tongs, turn the steak on its side and cook to render off any excess fat. Check the steak temperature, ensuring it's no more than 125-130ºF for medium-rare, as the temperature will rise as it rests.

Let the steaks rest on a clean plate or wire rack for 5 minutes before slicing against the grain on a cutting board and serving.