Salt both sides of the steak with salt 45 minutes before cooking. Leave at room temperature.
Preheat a cast-iron skillet over medium-high heat with olive oil.
Season steaks with pepper.
Place steaks in the pan so that they don't touch. Add butter to the pan with garlic and thyme.
Allow steaks to sear for 2-3 minutes on one side. Use tongs to flip them to the other side.
While searing for another 2-3 minutes, spoon butter over the top of each steak.
Check the thickest part of the steak with a digital meat thermometer. It should read 120-125 degrees for medium-rare. For a longer cook, turn down the heat to low and cook for another 1-2 minutes. Recheck the temperature.
Remove steaks from the pan and place them on a foil-tented plate to rest for 5-10 minutes. Spoon butter over steaks before serving.