A quick compound butter made with fresh thyme elevates this easy dish to a restaurant-quality meal. As the steaks cook, we baste them with the butter, which melts deliciously into the hot meat. Then we give tomatoes on the vine a quick sear in the same pan and serve everything with a salad of Little Gem lettuce and avocado. It makes a simple but satisfying dinner, any night of the week. If using tri-tip for this recipe, ask your butcher to cut two steaks from a whole tri-tip.