Instructions

• Remove the steaks from the refrigerator. Sprinkle the entire 1/2 teaspoon kosher or sea salt evenly over both sides of the steaks. Let the steaks sit at room temperature for 45 minutes (or until they are no longer cold).
• After resting, sprinkle the entire 1/2 teaspoon black pepper evenly over both sides of the steaks.
• Place a cast-iron skillet or grill pan over high heat. Add all of the 1 1/2 tablespoons coconut oil (or canola oil) to the pan and heat until the oil is shimmering and the pan is very hot.
• Add the steaks to the hot pan without crowding; cook in two batches if needed. Cook the steaks undisturbed for 2–3 minutes on the first side.
• Flip each steak and cook undisturbed for another 2–3 minutes on the second side for medium-rare (adjust time slightly for thicker steaks or desired doneness).
• Transfer the cooked steaks to a plate, loosely tent with foil, and let rest for about 7 minutes to allow the juices to redistribute. Slice to serve or serve whole.