I always try to make sure the meat is the best cut I can find - I think these look pretty good!
Nex step is to reverse sear unit about 50 degrees celsius in the middle of the steak.
( should take about 45 minutes lifted off the direct heat )
Then cook on a really hot pan for no more than 90 seconds on each side - spooning butter and garlic over the steak.
And don't forget the wine