Instructions

• Preheat the oven to 450°F (230°C). While the oven preheats, remove the steaks from the refrigerator and let them sit at room temperature for 15–30 minutes.
• Pat the steaks dry with paper towels. Evenly sprinkle the total 1 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper over both sides and the edges of the steaks, then rub the seasonings into the meat.
• Heat 1 tablespoon extra virgin olive oil in a large cast-iron skillet over high heat until the oil is shimmering.
• Carefully place the steaks in the hot skillet away from you to avoid splatter. Let cook undisturbed for 1–2 minutes to sear the first side.
• Flip the steaks, immediately turn off the burner, and place 1 piece of the unsalted butter (half of the 1 tablespoon) on top of each steak.
• Set an oven-safe digital thermometer to 5°F (≈3°C) below your desired final temperature: - Rare: target 125°F (52°C) — set to 120°F (50°C) - Medium-Rare: target 135°F (57°C) — set to 130°F (55°C) - Medium: target 145°F (63°C) — set to 140°F (61°C)
• Insert the thermometer probe into the center of one steak (avoiding the bone if the steak is bone-in). Carefully transfer the skillet to the preheated oven.
• When the thermometer beeps indicating it has reached the set temperature, carefully remove the skillet from the oven. Immediately transfer the steaks to a serving plate or platter.
• Tent the steaks loosely with foil and let them rest 5–10 minutes, then serve.