My husband knows his way around the grill, but I hate to fire it up for just one steak, so I like to cook my steaks on a screaming hot cast iron skillet.
The first thing I did as soon as I got home, was generously seasoned both sides of this beauty with Kosher salt, and garlic powder; about 1 tsp on each side. That sounds like a lot, but this is a thick cut of meat. Once it has been seasoned, it goes into the fridge, uncovered, to sit all day.
About two hours before I'm ready to eat, I pull the steak out of the fridge, to come up to room temperature. About fifteen minute before I'm ready to start cooking the steak, I preheat my oven to 450*. I say fifteen minutes before, because that's roughly how long it takes my oven to preheat, not because there is some scientific reason behind it! Once my oven is preheated, I pull out my cast iron skillet (I cannot recommend cast iron enough for this job; it maintains the heat evenly, is oven safe, and is more than happy to get screaming hot; that being said, if you don't have any cast iron, an oven safe stainless steel skillet will work.), and preheat it to the high side of medium-high heat. Once it is smoking (literally), pour 1 TSB of vegetable oil in, and promptly lay your steak down on top of the oil.
Let me take a moment here, and say, that unless you open all of your windows near your kitchen, your smoke alarm will go off. The joys of doing some serious meat browning will always set off your smoke alarm.
Now then, once your steak is in the pan, do. Not. Touch. It. Just don't. I don't care if it sounds like WWIII is going on in the pan. Leave it alone, for 5 minutes. Don't turn the heat down. Don't cover it. Don't flip it. Don't touch it.
After 5 minutes, flip it over. Please, for the love of all of our cooking heroes, don't use a fork to flip this. I like to use silicone tongs. If you use a fork to flip this, it will be like sticking a fork in a water balloon. All of the juices will drain out, and you'll be stuck with a dry excuse of a steak. Not tasty. Look at this amazing crust that gets developed when you leave it to caramelize for the full 5 minutes. Yum!
Once it is flipped, put the pan into the 450* oven, for another 7 minutes, give or take, depending on how thick your steak is. I put mine in for 7 minutes, and it was a perfect medium rare.
After 7 minutes, carefully remove the pan from the oven, and move your steak to a plate, to rest. You don't want to let the steak to rest in the pan, because the cast iron pan will maintain that heat, continuing the cooking process. Because the pan keeps the heat, and the cooking as finished in the oven, the steak will be equally caramelized on both sides.
While my steak was resting, I was looking at all of the melted fat in the pan, lamenting all of the flavor still in there. Until I remembered that I had some mushrooms in the fridge, that needed to be used up! Since the pan was will crazy hot, I just tossed the mushrooms in, and they cooked up in a matter of a couple of minutes.
I let this steak rest on the plate, for at least 10 minutes. This lets the meat relax from being in the hot oven, and the juices redistribute, throughout the steak, so that when you cut it, they don't go pouring out onto your plate. This steak was tender, and a perfect medium-rare. I could not have been happier!