Prep steaks by taking them out of fridge at least 15-20 minutes to come to room temp. Salt & pepper both sides.
Heat large cast iron skillet over medium high heat. Add olive oil. Place both steaks in skillet. Depending on how thick your steaks are, cook 3-4 minutes on both sides for medium rare. Remove to plate and cover to rest.
In the same skillet add the butter with the steak dripping to melt. Add in the shallots and garlic, sauté 2 minutes. Add in parsley and basil and 1/2 cup beef stock. Whisk to combine.
Slice the steaks and put on plate. Drizzle the pan sauce over the steaks.
