2(8 oz.)ribeye or New York strip steaksapproximately 1-inch thick
1tbspolive oil
1tspkosher salt
1/2tspfreshly ground black pepper
Instructions
Remove steaks from the refrigerator and let them come to room temperature for about 30 minutes.
Preheat your oven to 400°F.
Rub each steak with olive oil, then season generously with kosher salt and freshly ground black pepper on both sides.
Heat a cast-iron skillet or oven-safe pan over high heat until very hot, about 5 minutes.
Sear the steaks in the hot skillet for 2 minutes per side, or until a brown crust forms.
Transfer the skillet with the steaks into the preheated oven.
Cook the steaks in the oven for about 10-12 minutes for medium-rare, or until desired doneness is reached, checking the internal temperature with a meat thermometer.
Remove steaks from the oven and let them rest on a cutting board for 5-10 minutes before slicing. This allows the juices to redistribute throughout the steak.