Heat the canola oil in a large heavy skillet until almost smoking. Season the steaks, add them to the skillet and cook over high heat until well browned on all sides, about 10 minutes. Transfer to a platter and pour off the fat from the skillet. Return the meat to the skillet and add the basil butter. Lower the heat to moderately high and cook, basting the meat continuously with the butter sauce, 6 to 8 minutes for medium rare. Remove the pan from the heat, return the steaks to the platter and cover loosely with foil. Add the remaining 1 1/2 tablespoons of capers and the shredded basil to the skillet.