Poor Man's Rib Eye (Chuck Steak) with Garlic Herb Butter

Pat the steaks dry and season both sides liberally with salt and freshly ground black pepper. Let them sit at room temperature about 30 minutes, or refrigerate up to overnight. This dries out the exterior and draws the salt into the steak, making it super flavorful and juicy.
While the steaks stand, make the garlic-herb compound butter. Place all ingredients in a food processor and process until smooth. Spoon onto a piece of plastic wrap or baking parchment, and roll into a log shape. Chill until firm.
Preheat the oven to 250º F. Place the steaks on a baking sheet. If using oven-safe meat thermometer with probe, insert now. Cook in the oven until the internal temperature reaches the desired degree based on the time chart in the recipe notes. If you don’t have a thermometer, cook for 25 minutes, but I HIGHLY recommend a thermometer!
Remove steaks from oven. Preheat a cast-iron skillet over high heat for 5 minutes while steaks rest. Pat steaks completely dry in order to get the best crust.
Carefully place steaks in the hot skillet and cook 45 seconds; flip and place a pat of garlic herb compound butter (about 1 tablespoon per steak - if you didn’t make the compound butter, just use regular butter) on top of the filet. Cook another 45 seconds, then flip once or twice as needed until steaks are a richer brown color, about 20-40 seconds total. Press the sides of the filet up against the sides of the cast iron skillet briefly until no longer red or pink.