Blot your steak dry with paper towels. Let the steak come to room temperature for about 30 minutes on the counter; this helps it cook more evenly.
Place your oven rack 6 to 8 inches below the broiler element. Preheat oven to your broil setting. For most ovens, this is 500 or 550 degrees.
Heat your cast iron skillet under the broiler for 10 to 20 minutes before cooking: Place the skillet on the rack to heat up with the oven.
Drizzle a little oil over the steak and use your fingers or a brush to spread it evenly over the steak, on both sides. Sprinkle with half the salt and a few grinds of fresh pepper. Flip the steak and repeat on the other side.
Turn on your stove to high heat. Using an oven mitt or thick dish towel, transfer the hot cast iron skillet from the oven to the stovetop. Use kitchen tongs to place the steak in the middle of the hot skillet. It should sizzle immediately. Sear for 30 seconds. Flip and sear the other side for 30 seconds.
Carefully place the skillet back into the oven below the broiler and cook the steak for 2 minutes. Flip and broil on the other side for another 2 minutes. At this point your steak will be medium-rare; if you prefer your steak closer to medium, add another 2 minutes to the oven time.
Take the steak out of the oven and transfer it to a large cutting board. Tent it loosely with aluminum foil and let the steak rest for about 5 minutes!
Toppings: I covered my steak with a butter and garlic mixture and then sprinkled on some fresh chives. Serve and enjoy!