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.
Start with room temperature meat. I know this goes against everything you every learned about meat, but having the meat at room temp brings it closer to the heat of the pan and that’s what you want. You’ll get a much better sear and nice, even cooking.
Season, season, season! Salt those bad boys up with a nice sprinkle of kosher salt. I like to add a few turns of fresh cracked pepper, too. I will usually salt them about 10 minutes or so before adding them to the pan to to let the salt and the meat get to know each other a little bit.