Remove the ribeye steaks from the refrigerator and let them sit at room temperature for about 30 minutes before cooking.

Pat the steaks dry with paper towels and season generously with kosher salt and black pepper on both sides.

Heat a cast iron skillet over high heat until it is smoking hot.

Add the vegetable oil to the skillet and swirl to coat.

Carefully place the ribeye steaks in the skillet, ensuring they are not overcrowded.

Sear the steaks for about 4-5 minutes on one side without moving them, until a deep brown crust forms.

Flip the steaks using tongs and add the butter, garlic, and thyme to the skillet.

Baste the steaks with the melted butter while cooking for another 4-5 minutes for medium-rare, or until desired doneness is reached.

Use a meat thermometer to check the internal temperature (130°F for medium-rare).

Remove the steaks from the skillet and transfer them to a cutting board.

Cover loosely with aluminum foil and let rest for 5-10 minutes before slicing.