Prepare the steaks and garlic butter. In a small bowl, mash together the softened butter, minced garlic, parsley, and a pinch of salt. Once combined, set it aside. Season the steaks generously on all sides with salt and pepper. You should see the salt crystals glistening on the surface.

Heat the pan until smoking. Place your large frying pan over a high heat and add the vegetable oil. Wait until the oil shimmers and you see the faintest wisp of smoke rising from the surface — this tells you the pan is hot enough to sear.

Sear the first side. Gently lay the steaks into the pan, placing them away from you to avoid splatters. You'll hear a loud, satisfying sizzle. Leave them untouched for 3-4 minutes, until the underside is a deep, dark mahogany brown and releases easily from the pan.

Flip and add flavour. Turn the steaks over. The cooked side should look beautifully caramelised. Drop in the 1 tablespoon of butter, the smashed garlic cloves, and the thyme sprigs. Tilt the pan slightly so the melting butter pools at the edge.

Baste for richness. Using a spoon, continuously scoop the foaming butter over the top of the steaks. The butter will smell nutty and garlicky. Do this for another 3-4 minutes for medium-rare. The steaks should feel springy when pressed with your finger.

Rest the meat. Transfer the steaks to a cutting board or warm plate. Spoon any pan juices over the top. Let them rest for 5 minutes — this allows the juices to redistribute. You'll see the meat relax and the colour even out.

Finish with garlic butter. Just before serving, place a generous dollop of the prepared garlic butter onto each hot steak. The butter will melt into a glossy, fragrant sauce. Serve immediately.