Refrigerate the steaks, uncovered, for 2-3 hours before you start cooking.
Heat your oven to 450°F. Sprinkle your steaks generously with salt and pepper.
Heat a large oven-safe skillet over medium heat. When the skillet is hot, add the steaks. They should immediately begin to sizzle.
Cook the steaks without touching them, until they are cooked halfway up the side. This will take 5-8 minutes.
Flip the steaks over. They should release from the pan easily. If they don't, let them cook another 2-3 minutes to form a nice crust.
Transfer the pan to the oven. Cook for 8-10 minutes, or until the steaks reach an internal temperature of 145°F.
Carefully transfer the steaks to a cutting board (remember the pan will be very hot!). Top each steak with two small pats of butter, about 1 teaspoon each. Let rest for 10 minutes before serving.