Two 1-pound boneless or bone-in rib-eye or strip steaks, 1 to 1½ inches thick Kosher salt and freshly ground black pepper 2 tablespoons vegetable oil 2 tablespoons unsalted butter 4 sprigs fresh thyme 2 large shallots, finely sliced (about ½ cup) Carefully pat the steaks dry with paper towels Season generously with salt and pepper on all sides Heat the oil in a 12-inch cast-iron or stainless steel skillet over high heat until smoking Carefully add the steaks and cook, occasionally flipping them over, until both sides have developed a light brown crust (if the oil starts to burn or smokes incessantly, reduce the heat to medium-low), about 6 minutes Add the butter, thyme, and shallots to the pan and continue to cook—reducing heat if smoking is excessive —turning the steaks frequently, until they are deep brown on both sides and the center of the steaks registers 120°F for medium-rare, or 130°F for medium, on an instantread thermometer, about minutes longer Transfer the steaks to a large plate, tent with foil, and allow to rest for minutes before slicing in half and serving one halfpound steak per person Meanwhile, make a pan sauce if you like (see here–here) Or serve the steaks with a compound butter (here), Foolproof Béarnaise (here), or Dijon mustard as desired BUTTER-BASTED PANSEARED THICK-CUT STEAKS