Soften the butter in a microwave or on your kitchen counter. Remove the thyme leaves and chop the parsley. Add to the butter along with sea salt. Mix together using a fork, then add to a piece of plastic wrap spread out on your counter. Fold the plastic wrap to cover the butter and mold into a cylinder. Refrigerate for at least 20 to 30 minutes.

Heat oven to 425 degrees F.

Heat a seasoned cast iron griddle (or skillet) on medium high for 7 to 8 minutes. After the steaks have rested on the counter, prep the steaks by spreading 1/2 teaspoon of vegetable oil on each side of both steaks. Add sea salt and pepper on each side as well.

The griddle should be smoking a little bit. Add steaks to a cast iron griddle and cook on the first side for 3 to 5 minutes (depending on thickness). Don't move the steaks and don't squish them or squeeze them. Flip the steaks over and cook on the second side for 1 to 2 minutes (depending on thickness).

Slice the compound butter and place one piece on top of each steak. Place the griddle in the oven and allow steaks to roast for 3 to 5 minutes (depending on thickness).

Remove steaks from the griddle and place on a clean plate. Allow the steaks to rest for at least 4 to 5 minutes before cutting into them. Sprinkle more sea salt on top and add more compound butter, if desired. Serve with mashed potatoes or rice and your favorite vegetable.