Allow steaks to rest at room temperature for 30 minutes to take the chill off. Preheat oven to 425 degrees F.

Remove the steaks from their packaging and pat them dry with paper towels. Season the steaks on both sides with kosher salt and freshly ground black pepper. Oven should be fully preheated before proceeding.

Heat the oil in a 12-inch cast iron skillet over MEDIUM-HIGH heat .When the oil is very hot (shimmering but not smoking), add the steaks. Allow the steaks to cook, undisturbed, for two to three minutes until nicely browned on one side. Flip and cook for another two minutes to brown the other side. Remove from the heat.

Transfer the skillet to the preheated oven. After 5 minutes, check the internal temperature by inserting an instant read thermometer through the side (not the top) into the center of the steak. Cook until the internal temperature reads 130 to 135 degrees F for medium-rare or 140 to145 degrees F for medium. It should take a total of 5 to 10 minutes but the time will vary depending on the thickness of the steaks and the desired doneness. Steaks will continue to cook a bit during the 5 minute resting period once they are removed from the oven so don't be tempted to cook it beyond the desired temperature.

Remove the skillet from the oven and allow the steaks to rest in the skillet for 5 minutes before serving. Spoon the juices from the bottom of the skillet over the steaks before serving. If you'd like to increase the amount of pan juices, add a tablespoon or two of butter and after it melts spoon it over the steaks.