Step 1

Remove the steaks from the packaging and pat dry if needed.

Step 2

Tie with butcher's twine along the circumference of the steak to help with even cooking.

Step 3

Season the steaks liberally on all sides with salt. Set on a wire rack on a baking sheet.

Step 4

Place them in the fridge for 2 to 4 hours.

Step 5

Preheat a large cast iron skillet over medium-high heat. Add the oil and 1 tbsp butter and swirl to coat the pan.

Step 6

When the butter has finished frothing, add the steaks and let them sit for 2 to 3 minutes without touching them to form a crust.

Step 7

Flip the steaks and top them with the remaining butter, divided evenly over the surface of each.

Step 8

Reduce the heat to medium and let the steaks cook 3 to 4 minutes longer, until they reach an internal temperature of of 125 degrees F.

Step 9

Remove from heat and rest, tented with foil 5 minutes.

Step 10

Meanwhile, make the pan sauce if desired.

Step 11

Remove the twine from the steaks and serve hot with crushed black pepper and freshly minced parsley.