Preheat your oven to 400°F (200°C).

Pat the steaks dry with paper towels until completely dry to the touch.

Season both sides of the steaks with kosher salt and freshly ground black pepper, pressing the seasoning gently into the meat; let rest for 5 minutes.

Place a cast iron or heavy-bottomed stainless steel pan over medium-high heat for about 2 minutes until very hot.

Add the high-heat oil to the pan, then sear the steaks undisturbed for 3 to 4 minutes on the first side until a golden crust forms; flip and sear the other side for 2 to 3 minutes.

Add 1 tablespoon of butter, smashed garlic cloves, and thyme sprigs to the pan, tilt the pan, and baste the steaks with the melted butter for 1 minute.

Transfer the skillet to the preheated oven and bake for 8 to 12 minutes, or until a meat thermometer inserted into the thickest part registers 120–125°F for rare, 130–135°F for medium-rare, or 140–145°F for medium.

Remove the skillet from the oven and transfer the steaks to a cutting board; let rest for 5 to 7 minutes to allow juices to redistribute.

Slice the steaks against the grain, spoon any pan juices over the top, and serve immediately.