Remove steaks from the refrigerator and let sit at room temperature for 30 to 40 minutes before cooking.

Use paper towels to blot both sides of each steak completely dry to ensure proper browning.

Season each side of the steaks with 1 teaspoon kosher salt and 1/2 teaspoon freshly cracked black pepper and let sit for 5 to 10 minutes.

Heat the cast iron skillet over medium-high heat for 3 to 4 minutes, then increase to high heat for 1 minute until the pan is smoking.

Place the steaks in the hot skillet and sear undisturbed for 3 minutes to develop a deep brown crust.

Flip the steaks using tongs and sear the second side for 2 to 3 minutes, depending on desired doneness.

Add 2 tablespoons butter, crushed garlic cloves, and thyme sprigs to the pan and baste the steaks with melted butter for 1 to 2 minutes.

Insert a meat thermometer into the thickest part of each steak and remove from heat when internal temperature reaches 130 to 135°F for medium-rare or 135 to 145°F for medium.

Transfer the steaks to a cutting board and let rest for 5 to 7 minutes before slicing and serving.