Remove the steaks from the refrigerator and let them come to room temperature for about 15 minutes.

Pat the steaks dry with paper towels, then season both sides generously with sea salt and black pepper.

Heat a cast iron skillet over high heat until very hot. Add olive oil and swirl to coat the pan.

Place the steaks in the skillet and sear for about 3-4 minutes on one side without moving them.

Flip the steaks using tongs and add the smashed garlic and thyme to the pan.

Add the butter to the pan and begin basting the steaks with the melted butter for another 3-4 minutes.

Use a meat thermometer to check the internal temperature. Aim for 130°F (54°C) for medium-rare.

Once done, remove the steaks from the skillet and let them rest for 5 minutes before slicing.

Slice the steak against the grain and serve with the pan juices drizzled over the top.