Butter-Basted Halibut Steaks with Capers

• 2 14–16-oz. bone-in halibut steaks (1”–1¼” thick)

Kosher salt and coarsely ground black pepper

• 2 tablespoons vegetable oil
• ¼ cup (½ stick) unsalted butter
• 4 sprigs thyme
• 2 cloves garlic peeled, crushed
• 3 tablespoons drained capers

Arctic char, monkfish, or salmon steaks

1. Season halibut with salt and pepper. Heat oil in a large skillet, preferably cast iron, over medium-high heat until beginning to smoke. Cook halibut until golden brown, 6–8 minutes. Turn and cook until other side of fish is golden brown, about 4 minutes longer.
2. Add butter, thyme sprigs, and garlic to pan and cook, tilting pan and spooning butter over fish, until halibut is opaque throughout and butter is brown, about 2 minutes. Add capers; toss in butter to warm through.
3. Divide halibut among plates and spoon butter sauce over.