Suggested total cooking times are estimated below for a preheated oven broiler.After the steaks are seared, put the pan directly into the oven and roast the steaks to a desired doneness using the timing suggestions in the chart below.Your vent or fan should be set on high because this method creates a fair amount of smoke as the steak is seared. When the pan is heated, lay the steaks carefully into the skillet to avoid splatters.Brush the steaks with olive oil and rub with coarse kosher or sea salt and freshly ground pepper.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.Transfer the steaks to dinner plates or a platter, and let rest 5 minutes before slicing and serving.After the steaks are seared, reduce the heat to moderately hot to hot and continue cooking the steaks to a desired doneness using the timing suggestions in the chart below.Your vent or fan should be set on high because this method creates a fair amount of smoke as the steaks is seared. 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. CAUTION: Pan handle will be extremely hot.Brush the steaks with olive oil and rub with coarse kosher or sea salt and freshly ground pepper.Place a dry cast-iron skillet in a pre-heated broiler on high heat about 6 inches from flame or heating element.Bring the steaks to room temperature as described above and pat dry with a paper towel.Transfer the steaks to dinner plates or a platter and let rest 5 minutes before slicing and serving.Or, use indirect cooking for gas, charcoal, or wood-fired grills and move the steaks to the warm side of the grill. If using a gas grill, reduce the heat to moderately hot to hot. Return the steaks to heat and cook on both sides to a desired doneness using the timing suggestions in the chart below.This will help form the crust that adds the touch of perfection. After the steaks have been seared on both sides, remove from heat, and brush both sides with extra virgin olive oil.Sear the steaks for 2 to 3 minutes on each side.Place the steaks 3 to 5 inches from the flame to sear the outside and seal in the juices.Rub both sides of the steaks with coarse kosher or sea salt and freshly ground pepper.Remove your steaks from the refrigerator at least 30 minutes before cooking. Steaks should always be at room temperature before they are cooked.

Lobel's Guide to Cooking the Perfect Steak Grilling – Outdoor

Cook steak in oven after searing