4 (12-ounce) rib-eye steaks*, 1 1/4-inch-thick, at room temperature
4 tablespoons olive oil
Kosher salt and freshly ground black pepper, to taste

For the garlic butter.

1/2 cup unsalted butter, at room temperature
1/4 cup chopped fresh parsley leaves
3 cloves garlic, minced
Zest of 1 lemon
1 teaspoon thyme, chopped
1 teaspoon rosemary, chopped
1 teaspoon basil, chopped
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
Pinch of cayenne pepper