Remove steaks from the refrigerator 30 minutes before cooking. Pat completely dry with paper towels. Season generously on all sides with kosher salt and half of the coarse black pepper.

Place your black cast-iron skillet over medium-high heat with the neutral oil. Once shimmering, add steaks and sear for 3 to 4 minutes per side to form a deep, dark browned crust.

Transfer the steaks to a cutting board to rest for 5 to 10 minutes to ensure a pink medium-rare center. Slice the steak against the grain into thick strips.

Wipe excess burnt oil from the skillet but keep the browned bits. Lower heat to medium-low, melt the unsalted butter, and stir in minced garlic, crushed red pepper flakes, and remaining black pepper. Cook for 1 minute.

Remove skillet from heat, stir in parsley and thyme leaves. Return the sliced steak to the skillet, tossing to coat heavily in the glossy butter sauce so it pools at the base.