Remove steaks from the refrigerator 20 minutes before cooking to bring to room temperature.

Pat steaks dry thoroughly with paper towels.

Season both sides evenly with salt and pepper.

Heat the skillet over high heat until very hot, about 2 minutes.

Add olive oil. When it shimmers, place steaks in skillet.

Sear without moving for 2 minutes, until a golden brown crust forms.

Flip steaks with tongs. Add butter, garlic, and thyme (if using) to the pan.

After 2 more minutes, tilt skillet and spoon melted butter over steaks for 30 seconds.

Check internal temperature: 52°C for rare, 57°C for medium-rare, or 63°C for medium.

Remove steaks to a plate and let rest 5 minutes before serving.