Pat the steaks completely dry with paper towels to remove surface moisture.

Combine 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper, and 1/4 teaspoon garlic powder in a small bowl and sprinkle evenly on both sides of each steak, pressing gently to adhere.

Preheat a cast iron or heavy-bottomed stainless steel skillet over high heat for 2 to 3 minutes until it is smoking slightly.

Add 2 tablespoons unsalted butter to the skillet and let it melt and foam, then add minced garlic and thyme if using, and cook for about 10 seconds until fragrant.

Place the steaks in the skillet and sear the first side without moving for 1 to 2 minutes to develop a golden crust.

Use tongs to flip the steaks and cook the second side for 1 to 2 minutes for medium-rare doneness.

Insert an instant-read meat thermometer into the thickest part of the steak; aim for an internal temperature of 130 to 135°F (54 to 57°C).

Transfer the steaks to a warm plate and let them rest for 2 to 3 minutes before serving to allow the juices to redistribute.