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Adjust oven rack to middle position and heat oven to 275 degrees.
Pat steaks dry with paper towel. Cut each steak in half vertically to
create four 8-ounce steaks. Season entire surface of steaks liberally
with salt and pepper; gently press sides of steaks until uniform 1 1/2
inches thick. Place steaks on wire rack set in rimmed baking sheet;
transfer baking sheet to oven. Cook until instant-read thermometer
inserted in center of steak registers 90 to 95 degrees for rare to
medium-rare, 20 to 25 minutes, or 100 to 105 degrees for medium,
25 to 30 minutes.
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Heat oil in 12-inch heavy-bottomed skillet over high heat until
smoking. Place steaks in skillet and sear steaks until well-browned
and crusty, about 1 1/2 to 2 minutes, lifting once halfway through to
redistribute fat underneath each steak. (Reduce heat if fond begins to
burn.) Using tongs, turn steaks and cook until well browned on second
side, 2 to 2 1/2 minutes. Transfer all steaks to wire cooling rack and
reduce heat under pan to medium. Use tongs to stand 2 steaks on
their sides. Holding steaks together, return to skillet and sear on all
sides until browned, about 1 1/2 minutes. Repeat with remaining 2
steaks.
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