Bring the steaks to room temperature by setting out on the counter for about 30 minutes. Season generously with kosher salt and a little fresh cracked pepper.
Heat the oven to 275 degrees F.
Heat a heavy bottomed skillet (like cast iron) over medium high heat with the olive oil; 1-2 minutes.
Place the steaks a couple of inches apart in the hot pan (press down lightly to ensure that all of the meat is touching the pan. Cook steaks for 4-5 minutes, without moving them. Check for a dark golden sear, then flip the steaks over and turn off the heat.
Add the butter to the skillet, basting the meat with the butter and pan juices with a spoon for about a minute. Sprinkle chopped parsley on top of steaks and set thyme sprigs on top.
Slide the skillet into the 275 degree oven. Cook for about 5-7 minutes for medium. Temperature should be: Rare - 130°F, Medium Rare - 140°F, Medium - 155°F, Well Done - 165°F. (If you don't have a thermometer, use the fist test described in the post).
When steaks are finished cooking, baste again with the pan juices, then transfer to a cutting board to rest for at least 10 minutes.
To serve, slice against the grain and transfer to a plate. Serve with additional pan juices spooned over the top.