Directions:

Refrigerate uncovered 4-24 hours (at least 4 hours and up to overnight).
Bring to room temperature for two hours prior to cooking.
To prepare the steaks, preheat the oven to 400°F. Heat a large cast iron skillet over high heat until smoking. Coat the pan with grapeseed oil and immediately add the steaks. Sear for one minute undisturbed.
Flip the steaks and repeat searing the second side for one minute. Next, quickly place the pan into the oven and cook for five minutes. Remove the pan from the oven and place over medium heat.
Flip the steaks and add the butter to the pan. When the butter melts and begins to foam, use a large spoon to baste the steaks with the browned butter for one additional minute. Remove the steaks from the pan and allow to rest for 10 minutes before slicing.
Yield: 4 servings