In a small bowl combine the softened butter with the minced garlic, chopped parsley, lemon zest, and season with a pinch of sea salt. Roll the garlic butter with parchment paper into a log and keep in the fridge until set.
Bring the steaks to room temperature for at least 30 minutes before cooking and season with a pinch of salt and black pepper. Heat a skillet to high heat then add the olive oil.
Place the steaks in the hot skillet and sear for 3-4 minutes on each side, depending on the thickness and preferred doneness.
Remove the skillet from the heat and add the garlic butter. Spoon the melted garlic butter over the steaks until well-covered.