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Take the sirloin steaks out of the fridge 30 minutes before cooking to come to room temperature.
Pat the steaks very dry with kitchen paper, then season generously on all sides with the sea salt flakes and freshly ground black pepper.
Heat a heavy-bottomed frying pan (ideally cast iron) over high heat until smoking hot, then add the olive oil and allow it to shimmer.
Carefully place the steaks in the pan (do not overcrowd) and sear for 2–3 minutes per side for medium-rare (63°C/145°F) or 3–4 minutes per side for medium (71°C/160°F), until a deep brown crust forms.
After flipping, add the unsalted butter, crushed garlic cloves and rosemary or thyme sprigs to the pan.
Tilt the pan slightly and continuously baste the steaks with the melted butter and aromatics for about 1 minute on each side.
Transfer the cooked steaks to a warm plate or board, loosely tent with foil and rest for 5–10 minutes.
Slice against the grain or serve whole alongside your choice of sides.