Preheat your grill pan or griddle according to its instructions. For a stovetop cast iron pan, start over medium heat, then increase the heat as needed for searing. Preheating is included in the estimated prep time.
Pat the steaks thoroughly dry with paper towels. Lightly coat them with neutral oil and season with salt and black pepper just before cooking. If you salted them in advance, do not add the salt again.
Place the steaks on the hot cooking surface with space between them. Cook until browned on the first side and they release when lifted with tongs, then turn. This should be somewhere between 2 and 7 minutes per side, with thickness and heat determining the timing.
Check each steak with an instant-read thermometer inserted from the side into the center of the thickest part. Continue cooking, turning as needed. Reduce the heat if the outside is browning too quickly. Cook to at least 145°F (63°C) before removing from the heat to follow USDA guidance.
Transfer to a clean plate and rest for 10 minutes, loosely covered with foil if liked. Don't reuse the unwashed plate that held your raw steak.
Serve whole or slice across the grain. Add more black pepper at the table if desired.
