Rest the pork rack at room temperature for 15 minutes. Season on all sides with salt and cracked black pepper. If desired, wrap the rack bones in aluminum foil to prevent browning. Heat the olive oil in a large heat-proof sauté pan over medium heat. Sear the rack on all sides, using a spoon to continually baste the meat with the rendering fat. Once the rack begins to turn golden brown, turn, fat side down, and add 2 tablespoons of the butter, the thyme, and the garlic. Continue to baste for another 2 minutes, then transfer the pan to the oven. Roast until the fat is browned and crispy, basting every 2 minutes. Flip the rack and return to the oven for 3 more minutes, or until the meat reaches an internal temperature of 130°F. Remove from the pan and allow it to rest in a warm area for 10 minutes.