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1
Blot the steaks dry with paper towels and season all over with plenty of kosher salt and freshly cracked black peppercorns.
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2
Let stand at room temperature for 1 hour to take the chill off the steaks and allow the salt to permeate the meat.
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3
Preheat the oven to 425 degrees F. In a large, heavy cast iron pan over medium-high heat, warm the olive oil until very hot and nearly smoking.
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4
Add the steaks and let sear for about 2 minutes without turning.
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5
Turn the steak and let sear for another 2 minutes until both sides of the steak have a nice brown crust.
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6
Drain off the oil.
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7
Add the butter to the pan and flip the steaks a few times to coat with the butter.
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8
Transfer to the oven to finish cooking.
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9
Let the steaks roast in the oven for 1 minute, then, using a spoon, baste the steaks with the butter.
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10
Let roast for another 1 minute.
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11
Use an instant-read digital thermometer to take the temperature of the meat: it should measure 125 degrees F for medium-rare.
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12
(If you like your steak a bit rarer, decrease the oven time by 1 minute or so, so the steaks read 120 degrees F; for medium, increase the oven time by 1 to 2 minutes, until the steaks read 130 degrees F.)
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13
Remove the steaks from the pan and transfer to a platter or cutting board.
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14
Tent loosely with foil and let rest for 10 minutes.
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15
Slice the steaks and serve.
