Preheat oven to 450°F (232°C)
Pat steak dry with paper towels
Season both sides generously with salt and pepper (add garlic powder, paprika, or steak seasoning if desired)
Heat a cast-iron skillet or oven-safe pan over high heat until very hot
Add a small amount of high-smoke oil (canola, avocado, grapeseed)
Sear steak 1–2 minutes per side until browned
Optional: sear the edges briefly
Transfer skillet to oven
Cook to desired doneness using a meat thermometer:
Rare: 120–125°F (49–52°C)
Medium-rare: 125–130°F (52–54°C)
Medium: 130–140°F (54–60°C)
Medium-well: 140–150°F (60–66°C)
Well-done: 150°F+ (66°C+)
Remove steak from oven when it’s 5°F (3°C) below target temperature
Rest steak 5–10 minutes on a plate before slicing
Optional finish: add a pat of butter and baste briefly in the last minute before resting