Heat oil in a cast iron pan over high heat.

While the pan heats up, pat the steaks dry with a paper towel.

Season both sides of the steaks generously with salt and pepper.

When the cast iron pan begins to smoke, place steaks in the pan and cook for 4 minutes.

Flip steaks over and repeat the previous step.

Add butter, garlic and thyme to the pan.

Allow the butter to melt and foam; spoon it over the steaks 8 or 10 times.

Measure temperature by inserting a meat thermometer into the center of the steaks; for perfect medium-rare doneness, remove steaks from pan when the temperature reaches 125 F and allow to rest for 5 to 7 minutes.

Slice steaks across the grain, season the cuts with flake salt and serve.