Preheat the oven to 400°F.
Heat a large stainless steel, or cast iron skillet ( I use 12-inch pan) over medium high heat until really hot, 2-3 minutes. (TIP: We don’t recommend non-stick pan, as you won’t get that nice sear!)
Add oil and heat it until shimmering.
Add the steaks into the skillet and sear for 3 minutes without disruption, until nice golden brown crust forms. Using a pair of kitchen tongs, turn the steaks and continue to cook for another 3 minutes. (TIP: If the steaks are stuck, don’t force it, instead wait for 30 seconds or so and try again.)
Then sear the steaks on the sides, rotating frequently, to brown the bacon on all sides. (I use kitchen tongs and stand each steak on their side, then quickly rotate the steaks starting with the first steak and moving onto the next until each steak has been cooked on all sides.)
Using a meat thermometer, check the internal temperature. If it’s reached 125°F, the steaks are cooked till medium-rare, which is perfect doneness for me. Once the steaks are done, transfer them onto a clean plate, cover and rest for at least 5 minutes.
Remove the toothpicks.