2 steaks, such as, T-bone, strip, rib-eye, tenderloin, sirloin, or flank
1 tablespoon olive oil
kosher salt and freshly ground black pepper
Heat oven to 450°F. Rub oil over both sides of the steaks and generously season both sides with salt and pepper. Set aside to come to room temperature, about 30 minutes.
Heat a large cast iron skillet over medium-high heat for about 3 to 5 minutes. Place steaks in pan (they should make a loud sizzling noise when they hit the pan, if they don’t your pan is not hot enough. Take them out and heat the pan for another couple of minutes.) Let cook, undisturbed, until a nice crust has formed on the bottom, about 3 minutes. Flip steaks and transfer pan to oven. Cook to desired doneness, about 3 more minutes for rare, 5 for medium-rare, 8 for medium and so on.