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1
Arrange one oven rack in the lowest position.
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2
Preheat the oven to 400F.
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3
Let the steaks stand at room temperature for 10 minutes while the oven heats and pat them very dry with paper towels.
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4
In a small saucepan, heat the sauce over medium heat until hot.
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5
Whisk in 6 tablespoons of the butter, a little at a time.
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6
Continue whisking until the mixture is emulsified.
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7
Whisk in 1 teaspoon salt, then reduce the heat to low and keep the sauce warm.
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8
Heat a large cast-iron or other ovenproof skillet over high heat until hot.
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9
Coat the bottom of the hot pan with oil.
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10
Season both sides of the steaks generously with salt and pepper.
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11
When the oil is almost smoking, add the steaks.
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12
Sear for 1 minute, then use tongs to pick up each steak and put it back down on the same side.
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13
Cook for 1 minute longer, then flip the steaks and transfer the skillet to the oven.
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14
Roast for 4 minutes, then add the remaining 1 tablespoon butter to the skillet.
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15
Baste the steak with the melted butter and pan juices and roast for 1 minute longer for medium-rare.
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16
Baste again, then transfer to a cutting board and let rest for 5 minutes.
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17
Slice the steaks, transfer to a serving platter with their juices, and spoon the hot sauce all over.
