. 2 boneless ribeye or scotch fillet, 2.5 cm • . 2.5 cm / 1″ thick, approx 300g/10 oz each • . 1 tbsp vegetable oil • . Salt and pepper • . 75g / 5 tbsp unsalted butter, cut into 1.25cm / 1/2″ cubes • . 6 sprigs fresh thyme or 3 sprigs rosemary • . 5 garlic cloves, peeled and smashed to split