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Butter-Basted Halibut Steaks with Capers

['2 14–16-ounce bone-in halibut steaks (1"–1 1/4" thick)', 'Kosher salt, coarsely ground pepper', '2 tablespoons vegetable oil', '1/4 cup (1/2 stick) unsalted butter', '4 sprigs thyme', '2 garlic cloves, peeled, crushed', '3 tablespoons drained capers']

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.
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.
Divide halibut among plates and spoon butter sauce over.

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