Step 1

Prepare Big Green Egg or other grill for direct cooking at 500°F (This recipe can be done indoors on the stove but make sure you have proper ventilation)

Step 2

Season each steak on all sides with Kosher salt and corse ground black pepper. Rest for a few minutes while the grill comes up to temperature.

Step 3

Place a cast iron skillet on the cooking grate and add 1 Tablespoon of grape seed oil.  Allow the pan to heat until the oil starts to slightly smoke.

Step 4

Place one steak in the skillet and press down for good surface contact.  Set a timer for 3 minutes.

Step 5

Flip the steak and add the butter and half the garlic and thyme.  Continue to cook for another 3 minutes basting the steak with the butter mixture several times.

Step 6

After 6 minutes the steak should be medium rare, remove it from the skillet and rest on a platter.  Pour the juices from the skillet over the steak.  (if you want it more done – keep cooking it until it reaches desired doneness)

Step 7

Wipe out the cast iron skillet with paper towel and repeat the process for the next steak.