Step 1

Grab your steaks. Drizzle them with a good amount of olive oil. Pour on enough to completely coat the steaks. With your hands, rub the oil all over the steaks so they’re covered on all sides.

Step 2

Sprinkle with kosher salt and freshly cracked black pepper, to taste, on one side.

Step 3

Set them aside on the counter to knock the chill off them while you heat up your pan and the oven. Grab a fan and throw open a window to deal with the smoke you’re about to make in your kitchen.

Step 4

About 15 minutes before you’re going to cook, preheat your oven to 375 degrees.

Step 5

When your oven is hot, set a heavy-bottomed (oven safe!) pan on top of the stove over high heat. Heat the pan on high heat until it just smokes. When it’s hot, drizzle in some olive oil.

Step 6

Tip the pan around to distribute the olive oil. Then add your steaks, seasoned side down. Leave the heat on high.

Step 7

Sprinkle the unseasoned side of the steaks with kosher salt and freshly cracked black pepper, to taste. Cook like this for about 3 minutes, without touching them. (The more you move them around, the more you’ll inhibit a nice crust from forming.)

Step 8

After about 3 minutes or so, you should have a good, brown crust on the bottom. When they look about like this, flip them over. Keep the heat on high.

Step 9

Cook for about 3 minutes on this side.

Step 10

About about 3 minutes, the bottom of your steaks should have a matching brown crust. Pop the sizzling pan into your preheated 375-degree oven.

Step 11

Roast the steaks in the oven at 375 degrees for another 3-10 minutes, depending on how thick your steaks are and how you like them done (test with a meat thermometer if you're not sure).

Step 12

When the steaks are done to your liking, yank the pan out of the oven. (Be careful, that handle is hot!) Transfer them to a plate.

Step 13

Loosely tent a piece of foil over the plate for about 5 minutes.

Step 14

After five minutes, plate your steaks. Top with a pat or two of cold butter. Serve immediately. Enjoy!