1. In a medium bowl, whisk together honey, Dijon mustard, whole grain mustard, 2 tablespoons olive oil, minced garlic, apple cider vinegar, dried thyme, 1/2 teaspoon pepper, and 1/4 teaspoon salt until smooth.

2. Reserve 1/4 cup of the honey mustard mixture in a small bowl for basting later. Set aside.

3. Place steaks in a shallow dish or resealable bag. Pour remaining marinade over steaks, turning to coat all sides. Marinate at room temperature for 15-20 minutes.

4. While steaks marinate, toss apple slices with brown sugar and cinnamon in a bowl until evenly coated.

5. Remove steaks from marinade and pat completely dry with paper towels. Discard used marinade. Season steaks with salt and pepper.

6. Heat a large cast-iron skillet over medium-high heat until very hot, about 3-4 minutes. Add 1 tablespoon olive oil and swirl to coat.

7. Place steaks in hot pan without crowding. Sear for 3-4 minutes without moving until golden-brown crust forms.

8. Flip steaks and cook another 3-4 minutes for medium-rare (130-135°F internal temperature). Baste with reserved honey mustard sauce during the last minute.

9. Remove steaks to a plate and tent loosely with foil to rest for 5-7 minutes.

10. Reduce heat to medium and add butter to the same pan. Once melted, add cinnamon-sugar coated apple slices in a single layer.

11. Cook apples for 3-4 minutes per side until golden and caramelized but still holding their shape.

12. During the last minute of cooking apples, drizzle any remaining honey mustard sauce over them and toss gently to glaze.

13. Plate steaks and top with caramelized honey mustard apples. Drizzle with any remaining pan sauce and garnish with fresh thyme.