Baking steak and not cookies

Things I don't like cooking, meat. I'm just not good at it, let alone great. I had steak on the menu, and the grill was frozen shut... so that meant it was up to me to figure out how to get that cooked in the house. Blech... I found this oven baked steak recipe; it seemed workable. It actually worked out very well. Did I get a great crust on it? Nope, but did it cook to a decent doneness and taste pretty good? Sure! Did everyone eat it? Sure did. Did they even eat the leftovers? They did. Guess what? I made steak! Will I do it again any time soon? Probably not, seems like a job for not me. I'll keep working on cookies and bars. So, if you too need help in the meat cooking department - here you go!

Oven Baked Steak Recipe
Ingredients
24 ounces boneless ribeye steaks 2 (1-inch thick) steaks
1 tablespoon olive oil
Kosher salt and freshly ground black pepper to taste
2-4 sprigs fresh thyme optional
2 tablespoons unsalted butter (¼ stick), plus more for serving

Preheat oven to 400°F.
Rub both sides of each steak with olive oil. Season both sides with salt and pepper.
24 ounces boneless ribeye steaks,1 tablespoon olive oil, Kosher salt and freshly ground black pepper
Heat a cast iron skillet over medium-high heat. Once it is very hot, add in the steaks. Sear for 1-2 minutes or until you get a nice crust. The hotter the pan, the faster the crust will form.
Flip and cook for another 1-2 minutes on the second side.
Remove from the heat and top each steak with a tablespoon of butter. Add the thyme to the pan.
2-4 sprigs fresh thyme,2 tablespoons unsalted butter
Bake for 10-15 minutes, until desired temperature is achieved.
Let the steaks rest for 5-10 minutes before serving with more butter.