Take steaks out of fridge and liberally season with salt and pepper. Let sit on counter for 45-60 minutes, until they reach room temperature (or close to it). You can place paper towels on bottom and top of each steak to absorb additional moisture. Replace as necessary.

Preheat oven to 450 degrees.

Place seasoned cast-iron skillet in oven.

When ready to cook steaks, carefully remove cast iron skillet from oven and place on stove set to medium-high heat.

Carefully add 1 tablespoon oil. The pan will be very hot!! Open windows or doors if needed.

Place steaks into cast iron skillet (up to two at a time).

Cook for two minutes each side, letting them get a nice char.

Transfer the pan back into the oven an cook an additional 2-4 minutes. Two minutes will give you a nice medium-rare, while 4 is closer to medium. Carefully test for doneness with finger if needed.

Remove skillet. Using tongs, transfer steaks to cutting board to rest for 5-10 minutes. Tent with aluminum foil. This will redistribute juices.

Add a tablespoon of butter before serving.