Season the steak with salt and pepper to taste.

In a large frypan over medium-high heat, add the vegetable oil. Once hot enough, place the meat and start searing each side for about 5-6 minutes until a nice crust is formed. 

Once both sides have been seared, add half the butter, smashed garlic cloves and thyme into the pan, and let the butter melt completely, now using a spoon start basting the steak with the melted butter for about 1 minute. That cooking time would result in a medium-rare temperature of approximately 125F, cook longer for higher internal temperature if desired.

Once done, put the steak aside and let rest for about 5 minutes. In the same pan, dispose of the garlic, thyme, and butter leaving just a tablespoon of the butter in the pan. Over medium heat, once the pan is hot, add the chopped garlic and cook until light brown. (about a minute)

Then add the cilantro and cook until the garlic is brown (constantly stirring), then add your broth and tomato juice to deglaze the pan scraping the bottom with a wooden spoon. Let the liquids reduce by half and then turn off the heat, add the remaining butter and stir until fully incorporated, season the sauce with salt and pepper to taste.