Begin by patting the steaks dry with paper towels to ensure proper searing.

Season the steaks evenly with kosher salt and black pepper.

Heat a heavy skillet, preferably cast iron, over medium-high heat until very hot.

Add the oil to the hot skillet and wait until it shimmers.

Place the steaks in the skillet carefully to avoid oil splatter. Cook without moving them to create a golden crust, about 3 minutes.

Flip the steaks only once after the bottom side is well-browned and they release easily from the pan. Cook to desired doneness, about 3-4 minutes more for rare to medium-rare.

In the last minute of cooking, add butter and thyme leaves, if using, to the skillet and baste the steaks.