In a small bowl, combine the butter, parsley, lemon zest, and chili flakes. Set aside.
In a small bowl, combine the salt, pepper, and garlic.
Rub each side of the steak with the salt mixture.
Add a generous amount of grape seed oil to a cast iron pan. Heat over high heat.
Once the oil is shimmering, place the steak in the center of the pan. Do not move the steak around. Sear for 3-4 minutes or until a crust has formed.
Flip the steak and sear for another 3-4 minutes.
Reduce the heat to medium and continue to cook until the steak reaches an internal temperature of 125-130 degrees (about 1-2 minutes more per side).
Place the garlic and the sprigs of oregano and thyme in the oil. Fry until golden while the steak finishes cooking. Remove from the oil and place on the cutting board.
Allow the steak to rest on the cutting board for about 5-10 minutes before slicing.
While the steak is resting, chop the herbs and garlic.
Using a fork, combine the herbs and garlic with the butter mixture.
Spread butter and sprinkle a pinch of salt on top of steak before slicing against the grain.