Allow the steaks to come to room temperature for 1 hour.
Place a 10- to 12-inch cast-iron skillet in the oven and heat the oven to 500ºF.
When the oven reaches temperature, remove the skillet and place on the range over high heat for 5 minutes. Coat the steak lightly with oil and sprinkle both sides with a generous pinch of salt. Grind on black pepper.
Immediately place the steak in the middle of the hot, dry skillet. Cook 30 secondsYou should use a kitchen timer. without moving. Turn with tongs and cook another 30 seconds, then put the pan straight into the oven for 2 minutes. Flip the steak and cook for another 2 minutes. (This time is for medium-rare steak. If you prefer medium, add a minute to both of the oven turns.) For medium-rare, the temperature of the steaks should be between 130 and 140°F.
Remove the steak from the skillet, cover loosely with foil, and rest for 5 minutes. Serve whole or slice thin and fan onto plate.