Pat the steaks dry with paper towels on both sides to remove excess moisture. Season them generously with salt and ground black pepper, ensuring even coverage. Allow the steaks to rest at room temperature for approximately 30 minutes.

In a skillet, melt ½ tablespoon of the butter over medium heat. Sauté the minced shallot and garlic until tender and slightly golden, about 2–3 minutes. Remove from heat and let cool slightly. In a mixing bowl, combine the remaining butter with the sautéed shallot, garlic, lemon zest, lemon juice, thyme, and parsley. Season the mixture with salt and pepper to taste. Shape the butter into a log, wrap it in parchment paper or plastic wrap, and refrigerate until firm.

Set the oven to broil at 500°F. Adjust the oven rack to be positioned just below the broiling unit. Line a large, rimmed baking sheet with aluminum foil and spread 2–3 cups of salt evenly across the bottom. Place a wire rack on top of the salt layer to elevate the steaks.

Arrange the steaks on the wire rack, ensuring they do not touch the salt directly. Broil for 2–4 minutes on the first side, depending on the steak's thickness. Flip the steaks and broil for another 2–4 minutes. Repeat this process until the steaks reach your desired level of doneness. Use an instant-read thermometer for accuracy:

Medium-Rare: 125°F

Medium: 130°F

Well-Done: 140°F

Remove the steaks from the oven and let them rest for 10–15 minutes. Resting allows the juices to redistribute, ensuring tender and flavorful results. Before serving, top each steak with a slice of the prepared lemon herb butter, allowing it to melt over the warm steak.