Place oven rack in the center position. Preheat oven to 400 degrees F

Brush meat thoroughly with vegetable oil on all sides

Season top and bottom with a layer of the kosher salt and freshly ground pepper. Be generous. The meat is thick.

Set the meat aside and preheat your pan to medium high heat. It’s ready when a few spats of water dance on the top and quickly dry up. Be sure your oven is preheated before you put the meat into the pan.

Place the meat into the pan. It should sizzle. And it will smoke slightly, so turn on the exhaust fan. Cook the meat for 2-3 minutes or until it becomes brown and has somewhat of a crust.

This side will be your presentation side: the side the faces up on the plate. If it’s browning too quickly or burning, turn the heat down a bit. Turn the meat over and cook for 2-3 minutes until it get brown.

Now brown the sides of the meat, but for only about a minute each. It’s ok if there’s a little bit that you missed.

Once browned, place the pan into the oven and cook for about 5-7 minutes for medium rare. You should check it after 5 minutes, as oven temperature may vary. Use the finger test to check the doneness.