Pat the steaks dry with paper towels to remove excess moisture.
Season both sides of the steaks evenly with kosher salt and freshly ground black pepper.
Heat a large cast-iron skillet over medium-high heat until very hot, about 3-4 minutes.
Add the vegetable oil to the skillet and swirl to coat.
Place the steaks in the skillet and cook without moving for 4 minutes to develop a crust.
Flip the steaks and add the unsalted butter, smashed garlic cloves, and fresh thyme sprigs to the skillet.
Tilt the skillet slightly and use a spoon to baste the steaks continuously with the melted butter for 3-4 minutes, or until the desired doneness is reached (135°F for medium-rare).
Remove the steaks from the skillet and transfer to a plate.
Let the steaks rest for 5 minutes to allow juices to redistribute.
Slice the steaks against the grain and serve immediately, spooning any remaining butter and herbs from the pan over the top.