Remove the steaks from the refrigerator about 20 minutes before cooking to bring them to room temperature.
Season both sides of the steaks with coarse salt and freshly ground black pepper.
Heat a large cast-iron skillet or griddle over high heat for 3 to 4 minutes, until it just starts to smoke.
Brush the steaks with extra-virgin olive oil, then place them in the skillet.
Cook each steak for 3 to 4 minutes per side for medium (adjust the cooking time based on thickness and desired doneness).
Remove the steaks from the skillet and let them rest on a cutting board for 5 minutes before slicing.
Slice against the grain or serve whole, drizzle with a little more olive oil if desired, and serve with your favorite side dish.