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Take the steak out of the fridge and let it rest for 20-25 minutes to reach room temperature for an even sear.
Pat the steak dry with a napkin to remove excess moisture.
Sprinkle a generous amount of salt and pepper on both sides.
Turn the stove to medium-low heat and let the pan get hot.
Drizzle a small amount of olive oil in the pan.
Sear the "fat cap" of the steak first for about 1 minute.
Sear each side of the steak for 4.5 minutes.
Lower the heat to low and sear the edges for 45 seconds each.
Add butter and thyme to the pan, then tilt the pan slightly to baste the steak. Continue until the butter melts completely.
Rest the steak for 2-3 minutes. Avoid pressing or squeezing the steak.
Slice, garnish, and enjoy alongside over-medium eggs and cheese for a delicious carnivore-style meal.