1. Bring the steaks from the fridge and let them lose chill on the counter for 10 to 20 minutes, then dry them with paper towels.
2. Generously season the steaks with black pepper and salt, and let them sit for 30 minutes at room temperature so the flavor penetrates deeper.
3. Place a heavy cast-iron skillet over high heat and let it grow very hot. Then, add the oil, heat until it gets smoky, and add the steak.
4. Sear the steak for two minutes or until a crisp surface forms and flip it. Then cook the other side until the internal doneness reaches 100F.
5. Add the butter to the pan and let it melt, then add the fresh thyme and minced garlic. Saute the mixture besides the steaks until fragrant, and baste it all over the steak. Repeat a couple more times until the desired internal doneness is achieved.
6. Transfer the steak to a serving plate, cover with foil, and rest for 10 minutes before serving.
7. Cut the steak against the grain and serve in slices, with an optional spooning of the herb butter mix.

This video can also help with more suggestions.