2 bone-in rib eye steaks, at least 1½ inches thick, about 1 lb. eachKosher saltFreshly ground black pepper2 tablespoons oil2 tablespoons butterThyme sprigsSliced shallotsPat the steaks dry. Liberally season them with salt. Rest at room temperature for 1 to 2 hours. Heat the oil in large cast-iron skillet on high until smoking. Season the steak with more salt and pepper.Cook in skillet, flipping often until desired temperature. Add the butter and herbs at end.