Remove steaks from refrigerator for at least 15-30 minutes before grilling. Cover with wrap or foil.
While steaks are out, melt butter in a small pot or skillet over on the grill plates over medium-high heat. Stir the butter continuously and swirl the pan occasionally to allow the butter to cook evenly and prevent too much splattering.
When butter begins to foam, the colour will change from yellow to tan to a rich golden brown colour. As soon as you smell a nutty aroma, take the pan off the heat.
Add in smashed garlic cloves, herb sprigs, pepper and salt. Give it a light mix with a wooden spoon to evenly brown the garlic and lift up any browned bits on the base of your pan.
Cover and set browned butter aside to absorb garlic and herb flavours.
Heat grill over high heat. Lightly grease grill plates with oil. Pat steaks dry with paper towel. Brush lightly with oil and generously season with salt and pepper.
Grill steaks for 4-5 minutes each side until browned and cooked to desired doneness. Spoon a little browned butter over the steaks, then transfer steaks to a warm plate and let rest for 5 minutes if time allows.
Serve with the rest of the browned butter.