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kathyfrazer
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Pat steak dry on both sides and season aggressively with salt and pepper, using at least ¼ to ½ teaspoon salt per side.
In a cast-iron skillet, heat oil over medium-high heat until shimmering. Arrange steak in pan, reduce heat to medium, and cook, undisturbed, until a deeply browned crust forms on the bottom of the steak, about 2 minutes.
Flip steak to the other side. Add butter to the side of the skillet nearest you. Add garlic and thyme to the skillet on the far side. Grasping the handle with an oven mitt, tilt the skillet toward you on a 30-degree angle and use a large metal spoon to spoon the melting butter over the garlic and thyme, and over the steak. Continue to baste the steak with the butter until the steak is glistening and the internal temperature reaches 125° (for medium-rare).
Transfer steak to a plate and top with garlic, thyme, and browned butter from skillet (if desired). Let steak rest at least 5 minutes before slicing and serving.