Season the steaks all over with the salt and pepper.
Heat a heavy pan over medium-high heat until it's VERY hot.
Add the oil to the pan and heat until hot.
Carefully set the steaks in the pan, the oil should sizzle.
Avoid the temptation to flip repeatedly; Flip the steaks when they release easily and the bottom is a deep-brown color, about 3 minutes. Cook 4 to 5 minutes on the second side.
During the last minute of cooking, add the butter and thyme sprigs to the pan with the steaks.
Transfer them to a cutting board and let rest, for 5 to 10 minutes; then drizzle it with the Dark Chocolate Balsamic Vinegar.
