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 the bottom.

Carefully place the ribeye steaks in the skillet and sear for 4-5 minutes without moving them.

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

Baste the steaks with the melted butter for an additional 4-5 minutes, or until they reach your desired doneness (130°F for medium-rare).

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

Let the steaks rest for at least 5 minutes before slicing to allow the juices to redistribute.