DIRECTIONS:

1. Season the steaks generously with salt and pepper. Place on a folded paper towel , uncovered  in the fridge for at least  8 hours. This will create a dry brine.

2. When ready to eat, add oil to a heavy-bottomed stainless-steel or cast iron skillet large enough to hold the steaks comfortably in a single layer. Heat the pan over a high heat setting until the oil is beginning to smoke. Re-season with salt and pepper. Carefully add the steaks to the smoking oil and cook until well browned on all sides, about 4 minutes total. Transfer to paper towels to rest for 5 minutes and serve.