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Take the steak out of the refrigerator at least 1 hour before cooking to bring it to room temperature. Pat it dry thoroughly with paper towels, then season all over with sea salt flakes and freshly ground black pepper.
Place a heavy skillet over high heat until it just starts to smoke. Add the olive oil and swirl the pan until the oil shimmers.
Carefully add the steak to the hot skillet and sear for 3 to 4 minutes on one side, until a deep golden-brown crust forms. Flip the steak and sear the other side for 3 to 4 minutes, then hold the steak upright with tongs and sear the fatty edge for about 1 minute.
Reduce the heat to medium. Add the unsalted butter, smashed garlic cloves, thyme sprigs, and rosemary sprigs to the skillet. Once the butter has melted, tilt the pan slightly and spoon the butter and aromatics over the steak continuously for 5 to 7 minutes.
Insert an instant-read thermometer into the thickest part of the steak, away from the bone, and aim for 145°F for medium-rare. If you prefer it more done or the steak is especially thick, transfer the skillet to a preheated 350°F oven for an additional 10 to 15 minutes.
Transfer the steak to a warm cutting board or plate, tent loosely with foil, and let it rest for 10 to 15 minutes so the juices redistribute.
Slice the steak against the grain, carve off the bone, drizzle with any remaining pan juices, and serve with your choice of sides.