If refrigerated, allow the raw steaks to rest at room temperature for 20-30 minutes before cooking.

Preheat the oven to 400 F.

Pat the steaks dry on both sides with a paper towel. Massage in oil and generously season both sides with salt and pepper.

Heat a cast iron skillet with deep sides over medium heat, getting it piping hot, about 2 minutes. Add the seasoned steaks, there should be a great sizzle. Gently push the steaks down so the surface is in full contact with the pan and sear, without moving them, on high heat for about 1-2 minutes on both sides, or until a golden brown crust develops and the steaks lift away easily from the pan.

Reduce the heat to low and add the butter, garlic, and thyme. Tip the pan slightly to spoon the butter over each steak.

Place the pan in the preheated oven for approximately 5-10 minutes, although the time will depend greatly on the thickness of the steaks and the desired doneness. Use a digital meat thermometer and check the doneness chart.

Note that the steaks should be removed from the oven about 5 degrees shy of the desired final temperature as they will continue to cook as they rest. Let the steaks rest for 5-10 minutes for the juices to redistribute and for the steak to finish cooking before serving. To cut the steak, slice against the grain. Spoon the pan drippings over the steaks when serving.