Remove steaks from the refrigerator and let them come to room temperature for about 30 minutes.

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.