30 minutes before cooking: Remove steaks from fridge 30 minutes before cooking. Unwrap and place on a plate, season generously, then leave on the counter until ready. Do not skip this step for best results.

Prep: Once ready to cook, heat oven to 400°F. Place a cast iron skillet (large enough to comfortably hold your steaks) over medium-high to high heat on your stove. Let it heat up for 3-5 minutes, until sizzling hot.

Sear first side: Carefully place oil in skillet (be mindful of possible splatters!), then add steaks and sear 60-90 seconds on first side. Gently touch steaks down a few times to make full contact with skillet - don't squash or smush steaks, just use fingertips and light pressure to hold steaks down. Steak should brown nicely with some caramelization.

Sear second side: Flip steak and sear 30-45 seconds on second side. Pull skillet from stovetop.

Finish in oven: Top steaks with butter, then place in hot oven until desired temperature is reached (about 4-12 minutes, depending on steak size and doneness; pull steak 5°F below desired internal temperature). I had a large 1.5-inch thick steak and baked it for just 5 minutes for medium-rare! Use a thermometer to correctly gauge doneness.

Broil? Feel free to quickly broil steaks for 15-20 seconds for a perfect finish. Remove steaks to a plate, tent with foil. Rest for 5-10 minutes, then serve. For best results, do not skip rest.