Heat a well-seasoned, large cast-iron skillet over high heat until smoking, about 5 minutes.
Season the steaks with kosher salt, black pepper, and ground cumin.
Add the steaks to the hot skillet. Cook until a brown crust forms on the bottom, about 2 minutes.
Flip the steaks and cook them for 2 more minutes on the second side.
Finish by cooking the strips of fat on the edges of the steaks, about 30 seconds for each edge.
Transfer the steaks to plates, loosely cover them with foil, and allow them to rest for 5 minutes before serving.
Video
Notes
You don't want to overcook these steaks, or you'll end up with tough meat. So it's best to aim for medium-rare.To ensure medium-rare doneness and still cook the steaks enough to create a nice crust, cook them right out of the fridge. Don't let them get to room temperature before cooking. A 1-inch-thick steak should be pan-fried for no longer than 2 minutes per side, plus a few seconds on the edges.Rest the steak before eating to allow juices to redistribute and settle. However, the CDC recommends cooking steaks and roasts to 145℉.You can keep the leftovers in the fridge, in an airtight container, for 3-4 days. You can reheat them in the microwave, covered, at 50% power. But since reheating steak often causes it to become overcooked, I prefer to slice the leftovers and use them cold in a salad.