Remove the steaks from the refrigerator, allow them to come up to room temperature—about 30 minutes. Assemble with olive oil, sea or kosher salt, and pepper just before beginning to cook.
Place a dry cast-iron skillet in a pre-heated broiler on high heat about 6 inches from flame or heating element. Heat pan for about 20 minutes.
Brush the steaks with olive oil and rub with coarse kosher or sea salt and freshly ground pepper.
CAUTION: Pan handle will be extremely hot. When the pan is heated, pull the oven rack out to give yourself clear access to the pan and lay the steaks carefully into the skillet to avoid splatters. Your vent or fan should be set on high because this method creates a fair amount of smoke as the steak is seared.
Sear the steaks for 2 to 3 minutes on each side.
After the steaks are seared, reduce oven to moderate heat (350–375°F) and continue cooking the steaks to a desired doneness (130°F internal temperature for medium-rare).
Transfer the steaks to dinner plates or a platter, and let rest 5 minutes before slicing and serving.