Pan

Pat the steak dry. Lightly coat with a touch of oil, then season generously on all sides with steak seasoning and freshly ground black pepper.

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

Add the neutral oil to the hot pan and wait for it to shimmer.

Carefully lay the steak in the pan, away from you. Sear for 2 minutes. Occasionally move the steak to a new hot spot in the pan to ensure an even, hard sear.

Flip the steak and sear the other side for 2 minutes.

Remove the steak to a wire rack and let it rest for 90 seconds. This allows the heat to start distributing to the center.

Turn the heat down to low. Add the halved shallot to the pan. After about a minute, add the crushed garlic cloves.

Add the butter to the pan. Allow it to melt and foam until it turns a nice golden brown color.

Return the steak to the pan. Tilt the pan and use a spoon to continuously baste the steak with the foaming brown butter. Flip the steak every 30 seconds.

During the last minute of basting, add the fresh thyme sprigs to the butter to infuse their flavor.

After about 2 minutes of basting, remove the steak from the pan and let it rest on a cutting board for about half the total cooking time (approx. 4-5 minutes).

Slice the steak against the grain. Serve with the cooked shallots and a drizzle of the brown butter from the pan.