Adjust oven rack to middle position and hear oven to 275 degrees. Pat steaks dry with paper towels. Cut each steak in half cross­wise to create four 8-ounce steaks. Season steaks with salt and pepper; gently press sides of steaks until uniform 1 ½ inches thick.

Place steaks on wire rack set in a rimmed baking sheet. Cook until meat registers 90 to 95 degrees (for rare to medium-rare), 20 to 25 minutes, 25 to 30 minutes.

Heat oil in 12-inch skillet over high heat until just smoking. Place steaks in skillet and cook until well browned and crusty, ½ to 2 minutes, lifting once halfway through cooking to redis­tribute fat underneath each steak. (Reduce heat if fond begins to burn.) Using tongs, flip steaks and cook until well browned on second side, 2 to 2½ minutes. Transfer all steaks to clean wire rack set in rimmed baking sheet and reduce heat to medium. Using tongs, stand 2 steaks on their sides. Holding steaks together, return to skillet and sear on all sides until browned, about 1½ minutes. Return steaks to wire rack and tent with aluminum foil. Repeat with remaining 2 steaks. Let steaks rest for 10 minutes, then serve.