Cooking Instructions

• Let steaks rest at room temperature 30 minutes.
• Heat vegetable oil in a 12-inch cast iron skillet over medium-high heat (you want to let it get hot; oil should be shimmering near smoking).
• Dab both sides of steak dry with paper towels then season both sides with salt and pepper.
• Place steaks in skillet and using metal tongs, press down over top surface of steaks to ensure the entire bottom surface is making direct contact with skillet.
• Let cook until browned on bottom, about 3 minutes.
• Flip and continue to cook until steak is about 10 degrees away from desired doneness, approximately 3 minutes longer.
• Reduce heat to medium-low, add butter, garlic and thyme.
• Using an oven mitt, grasp pan and tilt pan so butter pools to one side, spoon butter over steaks and continue to cook until steaks register desired doneness, about 1 minute longer.
• Transfer to plates. Let rest 5 minutes before slicing.