Let the steaks come to room temp for about an hour prior to cooking. You can liberally salt them at this time if you wish.
Chop any fresh herbs you are using. You can use the herbs for a compound butter or to sprinkle over the finished steak.
Prior to cooking, pat steals dry whether or not you have salted them. If you've not yet salted them, do so now liberally. Pepper them also. I sometimes add a few dashes of celery seed at this stage.
Heat skillet over high heat (but not full blast) for at least 5 minutes. I recommend cast iron.
Drop about 1-2 tbsp kerrygold (depending on skillet size) and let it melt. It will smoke, but don't let it brown too much.
Place steaks in the skillet and let them cook undisturbed for 2-4 minutes depending on thickness and how done you want it. It should have a nice crust on the cooked side when you flip it.
Flip and cook an additional 1-4 minutes until desired doneness.
Remove and let rest for about 10 minutes. If using compound butter, put a pat on top after you remove steaks while they're resting, or sprinkle with the fresh herbs.
Plate and enjoy!