Remove from freezer 24 hours before cooking and thaw in the refrigerator. Never thaw at room temperature. Before cooking, remove from fridge 30–45 minutes to bring to room temperature.

Pat dry with paper towels. Season both sides generously with kosher salt and freshly cracked black pepper. The aging has already done the flavor work — let the seasoning support it, not compete.

Preheat a cast iron or heavy stainless skillet over high heat until smoking. Add a high smoke-point oil. Sear 2–3 minutes per side without moving for a deep mahogany crust. Add butter, garlic, and thyme for the last 90 seconds, basting continuously.

Transfer to a wire rack and rest for at least 5 minutes — 8 minutes for cuts over 1 inch. Cutting early loses juice that belongs on your plate. A properly rested steak is a noticeably better steak.