Unwrap your steaks, place them onto a plate, and let rest uncovered in the refrigerator for 1-2 hours before you’re ready to start cooking. 

When you’re ready to start cooking preheat your oven to 450 degrees F. 

Place a 12-inch cast iron skillet over medium-high heat. 

Remove your steaks from the refrigerator and season both sides with the desired amount of kosher salt and black pepper. 

Add steaks to your hot pan and do not touch. 

Let the steaks cook until you start to see a color change halfway up the side of the steaks, about 5 minutes. 

Flip the steak.

Move the steak from the stovetop to the preheated oven. 

Cook for 8-10 minutes or until the steak reaches an internal temperature of 120-125 degrees F. 

Remove steaks from the oven and let rest until the steak reaches 130-135 degrees F. 

Serve plain or with a pat of garlic herb compound butter.