Remove chuck eye steaks from the refrigerator and let stand at room temperature for 20 minutes.

Pat the steaks completely dry with paper towels, including the edges.

Season both sides of the steaks with 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper, pressing gently to adhere.

Heat a cast-iron or stainless steel skillet over high heat for 2 to 3 minutes until smoking.

Add 1 tablespoon avocado oil to the hot skillet, tilting to coat evenly and heat until shimmering.

Place the steaks in the skillet and sear the first side undisturbed for 4 to 5 minutes to form a golden crust.

Flip the steaks, add 3 smashed garlic cloves and 2 sprigs fresh thyme around them, and sear the second side for 4 minutes for medium-rare.

Add 2 tablespoons butter to the skillet and tilt to pool the melted butter, basting the steaks for 1 to 2 minutes.

Check the internal temperature with a meat thermometer, removing steaks at 130 to 135°F for medium-rare.

Transfer the steaks to a cutting board and let rest for 5 minutes before slicing and serving.