Remove the steaks from the refrigerator, and allow them to come up to room temperature—about 30 minutes. Assemble with olive oil, sea or kosher salt, and pepper before beginning to cook.
Preheat your oven to 375°F.
On the stovetop, heat an ovenproof frying pan or skillet (cast-iron is great) on high heat until the pan smokes slightly or a drop of water evaporates on contact.
Brush the steaks with olive oil and rub with coarse kosher or sea salt and freshly ground pepper.
When the pan is heated, 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, put the pan directly into the oven and roast the steaks to a desired doneness (130°F for medium-rare).
Transfer the steaks to dinner plates or a platter, and let rest 5 minutes before slicing and serving.