Butter

In a hot skillet with neutral oil, sear the steak for 2-3 minutes per side until a good crust forms.

Remove the steak from the pan and set it on a wire rack to rest.

Turn the heat under the skillet all the way down to low.

Add the halved shallots to the pan, cut-side down. Let them cook for about 30 seconds.

Add the crushed garlic cloves (with peel on) to the pan and cook for another 30 seconds.

Add the butter to the pan. Allow it to melt completely and heat until it becomes foamy.

Once the butter is foamy, return the seared steak to the pan.

Add the fresh thyme sprigs to the pan during the last minute of basting.

Tilt the pan and continuously spoon the hot, foamy butter over the steak for about 2 minutes. Baste until the steak is about 10-15°F below your final desired temperature.

Remove the steak from the pan and let it rest before slicing and serving. Avoid piling the aromatics on top of the steak as it rests.