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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.
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Preheat oven to 450 degrees.
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Place seasoned cast-iron skillet in oven.
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When ready to cook steaks, carefully remove cast iron skillet from oven and place on stove set to medium-high heat.
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Carefully add 1 tablespoon oil. The pan will be very hot!! Open windows or doors if needed.
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Place steaks into cast iron skillet (up to two at a time).
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Cook for two minutes each side, letting them get a nice char.
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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.
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Remove skillet. Using tongs, transfer steaks to cutting board to rest for 5-10 minutes. Tent with aluminum foil. This will redistribute juices.
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Add a tablespoon of butter before serving.