Remove the steaks from the fridge 30 minutes before cooking to warm slightly.

Preheat your oven or grill to 400 deg F. Place a cast iron pan on high heat for 5 minutes until very hot. Turn on the ventilation exhaust fan.

Meanwhile, pat dry the meat with paper towels to remove excess moisture. Rub with oil on all sides and season with salt and pepper.

Place the steak in the cast iron pan and sear for 2 minutes undisturbed. Using kitchen tongs, flip the steak and sear 2 minutes more.

Transfer the pan to the oven to finish cooking until desired doneness is reached. Or if you prefer, continue cooking on the stovetop, flipping every minute for even cooking.

Remove the steak to a plate and let it rest for 5 minutes covered with foil. Slice against the grain to serve. (This steps allows the juices can redistribute through the meat for maximum tenderness.)

Add the steak to the marinade and turn several times to coat thoroughly.

Cover with plastic wrap and place in the fridge to marinate for up to 4 hours.

Remove the bowl from the fridge and let it rest at room temperature for 30 minutes.

Preheat your oven or grill to 400 deg F. Place a cast iron pan on high heat for 5 minutes until very hot. Turn on the ventilation exhaust fan.

Meanwhile, remove the meat from the marinade and scrape off all excess with a spoon.

Place the steak in the cast iron pan and sear for 2 minutes undisturbed. Using kitchen tongs, flip the steak and sear 2 minutes more.

Transfer the pan to the oven to finish cooking until desired doneness is reached. Or if you prefer, continue cooking on the stovetop, flipping every minute for even cooking.

Remove the steak to a plate and let it rest for 5 minutes covered with foil. Slice against the grain to serve. (This steps allows the juices can redistribute through the meat for maximum tenderness.)