Remove the steaks from the fridge and place them on a cutting board.
In a small bowl, mix together the kosher salt, black pepper, garlic powder, paprika, and cumin.
Rub the spice mixture all over the steaks.
Heat a large cast-iron skillet over medium-high heat for about 3 minutes. Add the oil, then add the steaks.
Cook the steaks until browned, about 2 minutes per side, plus a few seconds on the fat strip if they have one.
Lower the heat to medium-low and continue to cook the steaks until they reach an internal temperature of 145°F as measured in the thickest part. This should take about 5 more minutes per side.
Transfer the cooked steaks to a platter. Cover them loosely with foil and allow them to rest for 5 minutes before serving.
Video
Notes
You might find that your skillet can only accommodate one steak at a time. If that’s the case, either use a cast-iron double-burner griddle, use two skillets, or cook the steaks one at a time and keep the cooked one in a warm (150F) oven while you cook the second one.
You can keep the leftovers in the fridge, in an airtight container, for 3-4 days. Reheat them gently in the microwave, covered, at 50% power.