Remove the steaks from the refrigerator and let them sit at room temperature for about 30 minutes.
Season both sides generously with salt and pepper.
Heat olive oil in a skillet over medium-high heat.
Add minced garlic and sauté until fragrant.
Place the steaks in the skillet and sear for 4-5 minutes on one side.
Flip the steaks and add herbs and butter to the pan.
Cook for another 4-5 minutes for medium-rare.
Remove the steaks and let them rest for 5 minutes.
In the same skillet, add your vegetables and sauté until tender.
Plate the steak with the vegetables and drizzle with balsamic glaze.