Pop's Tenderloin Steaks

Step 1 -In a bowl, add 1/4 cup of the butter, the garlic, and the chopped thyme and mix to combine.

Step 2 -On a piece of wax paper, form the butter mixture into a strip that has a diameter the size of a quarter.

Step 3 -Roll up the wax paper and twist the ends.

Step 4 -Place the wax paper log in the refrigerator and chill the garlic-thyme butter, for at least 20 minutes and up to 8 hours.

Step 5 -Preheat the oven to 400 degrees F.

Step 6 -Evenly season both sides of each of the steaks with the salt and the pepper and press, as needed, to help the seasonings adhere.

Step 7 -Heat a cast-iron skillet over medium-high heat.

Step 8 -Add the remaining butter and the oil to the heated cast-iron skillet and cook until the butter has melted.

Step 9 -Add the steaks to the oil-butter mixture and sear, about 2-3 minutes per side. Spoon the oil-butter mixture over the steaks while they cook.

Step 10 -Transfer the cast-iron skillet to the oven and bake the steaks until they reach an internal temperature of at least 135 degrees F for medium-rare doneness, about 6-10 minutes.

Step 11 -Transfer the wax paper log from the refrigerator, unroll it, and cut the garlic-thyme butter into 2 equal halves.

Step 12 -Transfer the cast-iron skillet to a wire rack and evenly top the steaks with scoops from 1 of the halves of the garlic-thyme butter.

Step 13 -Cover the cast-iron skillet with foil and let the steaks rest, about 10 minutes.

Step 14 -Top the steaks with scoops from the remaining half of the garlic-thyme butter.

Step 15 -Serve the steaks garnished with the rosemary sprigs.