Pat the steaks dry with paper towels to help achieve a desirable crust.

Season the steaks all over with the kosher salt and freshly ground black pepper.

Heat a heavy pan (cast iron or stainless steel) over medium-high heat until very hot.

Add the vegetable oil to the hot pan until it shimmers.

Carefully set the steaks into the pan and leave undisturbed for about three minutes.

Check if the steaks release easily, then flip and continue cooking for another three to four minutes for rare to medium-rare.

For medium, extend cooking time to four to five minutes; for well-done, cook for five to six minutes on the second side.

During the final minute of cooking, add the butter and thyme sprigs to the pan.

Transfer the steaks directly to plates and serve hot, or move to a cutting board, cover with aluminum foil, and let rest for five to ten minutes before slicing.