04Sear steaks: Add both steaks to the hot pan. Sear for 2-3 minutes on both sides, constantly spooning the hot butter onto the steaks, and only turn them once after they get nicely browned. Do not let the butter burn - keep it moving. Insert a meat thermometer into the thickest part of the steak and transfer the pan to the hot oven. Alternatively, you can test with an instant-read meat thermometer.
05Finish cooking in hot oven: After 5-15 minutes, remove when internal temperature reaches 115-120°F for rare, 125-130°F for medium rare, and 130-135°F for medium. Total time in oven will vary depending on desired doneness as well as the starting internal temperatures of the steaks. Allow the steaks to rest on a plate, loosely tented with foil to keep them warm, for at least 5 minutes (temperature should rise another 5 degrees).