1.) Bring steak to room temperature, at least 20-30 minutes prior to cooking (just by leaving it on the counter!). 

2.) Preheat Oven to 450°F.     

3.) If using a Sirloin, pat dry each steak and lightly rub Steaks with Avacado Oil. If using NY Steak or Ribeye then added oil is totally optional (and not needed really), so you can just pat dry if desired.   Completely (and evenly as possible) cover steaks with salt. TIP: Hold your hand about 10 inches above your steak when adding salt and seasoning as this helps it get more evenly distributed! Whenever you think you have enough salt, add a little bit more (seriously!) 🙂   Sprinkle each steak with a decent amount of garlic powder, onion powder, and lots of fresh ground pepper.   Your steaks should appear to look  very sandy on both sides from ALL the salt and seasoning!  (Trust me, the more seasonings and salt, the better the crust on this steak.  It may look gritty with it all, but this will almost all disappear as it cooks!)  Set seasoned steaks aside, while you heat your frying pan. 

4.) Put a large Cast Iron Skillet or Oven Safe, Non-stick Skillet On the Stove over HIGH heat for 1-2 minutes (or until you visibly see the pan smoking!).  Once your pan starts smoking, then  gently place your steaks into the searing HOT, DRY skillet (dry- meaning NO oil added to the pan) and allow them to cook over high heat for 30-40 seconds. Flip your steaks and cook the other side for 30-40 seconds.  DO NOT TOUCH OR MOVE your steaks during the 30-40 second sear of each side (this is when the salts/spices make a crust that you don’t want to disrupt!).  Immediately after searing (your steaks should be QUITE browned!), turn off the burner.    Quickly drop 1/2- 1 Tablespoon of Butter on to top of EACH steak.     Immediately put your  entire pan  into the preheated 450 °F Oven to finish cooking- SEE OVEN COOK TIME BELOW.  If you want to add an oven safe thermometer to one of the steaks, do so before putting into the oven.

5.) Bake Steaks with Butter with the general timed guide below, which is based off the thickness of your steaks as follows (this is a general guide, and works pretty well if you don’t have a thermometer!).   Adjust cooking time slightly if you desire a different level of doneness (suggestions below cook times).

For Medium-Rare Steaks That Are a  : 

• 1 Inch Thick Cut (most common!)– Bake for 2 – 2.5 Minutes.
• 3/4 Inch Thick Cut- Bake For 1.5 minutes -2 Minutes.
• 1.25 Inch Thick Cut- Bake for 2.5-3.5 Minutes.
• Thinner than 3/4 Inch Thick Cut – you might not even need to finish this in the oven! Just searing it will cook it to rare and almost medium/rare depending on how hot your pan really was. If you want it just a little bit more than medium-rare (or if you don’t want to risk it being slightly too rare), then bake it for ONLY 30 seconds – 1 minute.

***For A Steak That is more medium doneness, add about 15-30 seconds to the above thickness baking time guide.

***For A More Rare Steak, subtract 15-30 seconds from the above baking time guide.    

Please keep in mind that times will vary slightly based on YOUR Oven (which might just take some practice to nail!). 

If you have an instant read thermometer, here are the temperatures that your steak should be at WHEN  the steaks are removed from heat (the temp goes up 5 °F as the steak rests on the counter away from heat). For Doneness of: 

• Rare: @ 120° F  ,Remove From Heat
• Medium Rare: @ 130° F Remove From Heat
• Medium: @ 140 °F Remove From Heat
• Medium-Well: @ 145° F Remove From Heat

6.) After Removing Pan from the Oven (Carefully!!! Don’t forget two hot mitts!!!!), transfer steaks to a plate and let the steaks  REST  for 5 MINUTES (don’t skip this step!) before cutting into them. You can make a foil tent over them if you like, but it’s not required.   They will continue to cook as they rest and will be much juicier this way!!  Use  the butter and drippings that remain  in bottom of your frying pan to drizzle over each steak, if desired.  ENJOY!!!