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1
Pat the meat dry using paper towels.
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2
Season the steak/s with black pepper, then allow the meat to sit at room temperature for 1 to 1-1/2 hours.
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3
Preheat oven to 400 degrees F.
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4
Heat the oil in a cast-iron skillet over medium-high heat or just until the oil begins to lightly smoke.
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5
Cook/sear the steak in the heated skillet over medium-high heat until a dark crust has formed (about 5-6 minutes per side, reduce the heat if the meat is browning too quickly, if you prefer a lighter outside crust then reduce the time slightly).
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6
After the 5-6 minutes cooking on each side you may lift the steak with tongs and brown the edges also.
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7
Return the steak flat in the pan.
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8
Transfer the skillet to the oven and cook until an instant-read thermometer reads to desired doneness (oven cooking time will be anywhere from 5-15 minutes depending on the desired doneness of your steak --- for medium-rare 140-145 degrees and for medium 155-160 degrees. please be aware that the temperature will continue to cook after removing the steak so it is advised to pull the pan out slightly before the desired doneness).
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9
Transfer the steak to a plate using tongs (do not use a fork or the juices will run out).
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10
Spread the top with butter then season lightly with salt.
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11
Cover loosely with foil and allow to rest about 5-6 minutes.
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12
Slice across the grain.
