Step 1

Preheat broiler on your oven.  Let the steaks rest on a plate until they have fully reached room temperature.

Step 2

In a small bowl, whisk together the salt, pepper, and garlic powder until combined.  Set aside.

Step 3

Blot the steaks dry with paper towels.  Then brush evenly on both sides with oil, and sprinkle the seasoning mixture evenly on both sides of the steaks.

Step 4

Meanwhile, heat a cast iron skillet (or oven-safe sauté pan) on the stove over high heat for 6-8 minutes.  Once the pan is super-hot, add the steaks and use a spatula to press them evenly into the pan, so that the entire bottom surface of the steaks makes contact with the pan.  Cook for 30 seconds.

Step 5

Carefully use tongs to flip the steaks.  Then use an oven mitt to carefully transfer the skillet to the oven.  Broil for 3 minutes.  Then flip the steaks once more, and continue baking for 2-3 minutes more, or until the internal temperature of steak reaches 5 degrees below your desired level of doneness (see chart below, I recommend measuring the temperature with an oven-safe meat thermometer).  The steak will continue cooking a bit after you remove it from the oven.

Step 6

Once the steaks are ready to go, immediately remove the pan from the oven, and transfer the steaks to a clean plate.  Brush any of the pan juices onto the steak.  Then loosely tent the plate with aluminum foil and and let the steak rest for at least 3 minutes.

Step 7

Serve warm.  Or, refrigerate in a sealed container for up to 3 days, or freeze for up to 3 months.