Let steaks rest at room temperature for 30 minutes.

Heat vegetable oil in a 12-inch cast iron skillet over medium-high heat (let it get hot, the oil should be shimmering near smoking).

Dab both sides of steak dry with paper towels then season both sides with salt and pepper.

Place steaks in skillet and using metal tongs press down over top surface to ensure contact with the skillet.

Let cook until browned on bottom, about 3 minutes.

Flip and continue to cook until steak is about 10 degrees away from desired doneness, approximately 3 minutes longer.

Reduce heat to medium-low, add butter, garlic and thyme.

Tilt pan so butter pools to one side and spoon butter over steaks, continue to cook until steaks register desired doneness, about 1 minute longer.

Transfer to plates and let rest for 5 minutes before slicing.