In a medium saucepan, add 3 sprigs of thyme, rosemary, bay leaves, peppercorns, 3 cloves smashed garlic and extra virgin olive oil. Bring to a simmer over medium heat. Simmer for 1 minute, then remove from the heat and let cool to room temperature.

Place skirt steaks in a large, shallow dish and cover with the marinade. Cover the dish and marinate for at least 4 hours in the refrigerator (or up to 1 day). Turn the steaks in the marinade half way through the waiting time.

30 minutes before you are ready to cook the steaks, remove the meat from the marinade and let sit at room temperature. Pat the meat dry with paper towels and season both sides with kosher salt and freshly ground black pepper. Discard the marinade.

Preheat oven to 350°F. Have a rimmed baking sheet ready.

In a large, heavy bottomed frying pan, heat a small dab of canola oil over high heat. When the oil starts to shimmer and glisten, swirl it around the pan then add half of the steaks. Quickly brown the first side (about 1 minute). Flip the steaks and add 1 tablespoon of butter, 2 sprigs of thyme and 1 smashed garlic clove. Brown the second side, basting the whole time (another minute). Transfer the meat to the baking sheet and spoon over the butter, garlic and thyme. Carefully, wipe your frying pan clean with a paper towel and repeat the same process with the other steaks.

Place the baking sheet into the oven and cook for 8 to 10 minutes (depending on how done you like your steaks). Remove from the oven and let the steaks rest for about 10 minutes in a warm spot.