Pat the steaks dry and season both sides with salt and pepper. Set a heavy skillet over medium-high heat.

Add the oil to the pan, then lay the steaks in and sear without moving for 4 to 5 minutes, until a deep brown crust forms.

Flip the steaks and add the butter, garlic, and thyme. Tilt the pan and baste the steaks with the foaming butter for 1 to 2 minutes, until an instant-read thermometer reaches 125°F (52°C) for medium-rare.

Transfer the steaks to a cutting board, spoon the remaining pan butter over them, and rest 5 minutes. Slice across the grain and serve.