Begin by selecting your favorite cut of steak, ensuring it's at least 1 1/4 to 1 1/2 inches thick. Season both sides with kosher salt and black pepper, then let rest at room temperature for 30 minutes.

Preheat your grill for two-zone cooking, igniting one side to high heat and leaving the other side off. Aim for around 450°F.

Make your herb brush by bundling fresh rosemary and thyme together, then melting butter in a skillet and adding smashed garlic to infuse.

Place the steaks on the indirect heat side of the grill, cooking for 2-3 minutes on each side until internal temperature reaches 90°F.

Sear the steaks directly over the heat for 1.5-2 minutes per side, basting with warm herb butter until the temperature reaches 115-120°F for medium-rare.

Remove from the grill and let the steaks rest on a cutting board for 5-10 minutes before serving.