2 steaks (sirloin strip, rib-eye or other), 8 to 10 ounces each and about 1 inch thick
Course salt and freshly ground black pepper to taste
1. Heat the oven to 500 degrees (550 if possible), and set a rack in the lowest position, unless skillet can be placed directly on oven floor. Place a cast-iron skillet large enough to hold the steaks without crowding over high heat, and heat until smoking. Sprinkle surface of pan with coarse salt, and put the steaks in. Smoke will billow up; immediately transfer skillet to oven.
2. Roast steaks, turning once, about 4 minutes a side for medium rare, or until browned and cooked to preferred doneness. Sprinkle with salt and pepper, and let rest 3 to 5 minutes. Slice steaks or cut each into two pieces, and serve.