Take steaks out of the fridge at least 30 minutes before cooking to bring to room temperature. Pat them completely dry with paper towels until they feel tacky and dry. Season generously with kosher salt on both sides, then hit with fresh cracked black pepper.

Preheat the Blackstone griddle with all burners on high for 10-15 minutes until surface temperature reaches 500-550°F. Test by flicking water drops on the surface - they should instantly ball up and dance before evaporating within a second.

Right before cooking, add oil to the griddle in a thin, even layer across the cooking zone using a squeeze bottle. Spread with a paper towel held in tongs if needed. Let it heat until it shimmers and starts to smoke slightly.

Lay steaks on the griddle moving away from you. They should sizzle immediately. Do not touch or move them for 3-4 minutes. Check the bottom for a deep, dark brown crust before flipping. If not ready, give it another minute.

Flip the steaks once they release easily from the griddle. Cook for another 3-4 minutes on the second side without moving them.

Check internal temperature with an instant-read thermometer: 120-125°F for rare, 130-135°F for medium-rare, 135-145°F for medium. When steaks are 5-10 degrees away from target temperature, add butter directly onto the griddle around the steaks. Add smashed garlic cloves and herb sprigs into the butter.

As butter melts and foams, use a spatula to spoon it over the top of the steaks repeatedly for about a minute to baste them.

Remove steaks from griddle and place on a cutting board or plate. Spoon some of the garlic herb butter over the top. Let rest for at least 10 minutes before serving.

After resting, slice against the grain if desired or serve whole. Add a bit more salt if needed and pour over any accumulated juices from the cutting board.