Take the steak meats out of the refrigerator and allow them to come up to room temperature, about 30 minutes.

Preheat the oven to 400 degrees F.

Pat the steak meats dry with paper towels. Season both sides of the steak meats with salt and pepper.

Heat up an oven-proof skillet over medium-high heat until it is very hot, and add the olive oil and butter.

Once the butter is sizzling and foaming, place the steak meats on the skillet. Do not let the steaks touch each other.

Sear the steaks in the pan until a nice crust forms all around, about 1.5 minutes on each side and a quick sear on the sides. Tilt the pan and scoop the melted butter over the steaks to baste.

Once all sides have a nice crust, take the skillet and put it in the preheated oven. Cook the steaks to 135 degrees F final internal temperature for medium rare, about 3 minutes for a 1.5-inch steak, and 4 minutes for a 2-inch steak (convection). Be sure to take the steak out of the oven before the meat reaches 135 degrees F (take out at around 130+ degrees F), since the meat will keep cooking and the temperature will continue to rise after you take them out of the oven. For medium doneness, cook a few minutes longer to 140 degrees F.

Rest the steaks on a raised rack for 5 minutes before serving or cutting into them. The raised rack helps prevent the juices to ruin the beautiful crust.