Instructions

• Unwrap the steaks, place them on a plate, and leave uncovered in the refrigerator for 1–2 hours.
• When you are ready to cook, preheat your oven to 450 degrees F.
• Place a 12-inch cast iron skillet on the stove over medium-high heat and heat until very hot.
• Remove the steaks from the refrigerator and season both sides with kosher salt and black pepper to taste.
• Carefully add the steaks to the hot skillet and do not move them. Sear until you see a color change about halfway up the sides, about 5 minutes.
• Flip the steaks, then immediately transfer the skillet to the preheated oven.
• Cook in the oven 8–10 minutes, or until an instant-read thermometer inserted into the thickest part reads 120–125 degrees F.
• Remove the steaks from the oven and transfer to a plate or cutting board. Let rest until the internal temperature reaches 130–135 degrees F.
• Serve plain.