Remove steaks from refrigerator and rub both sides with Grapeseed oil and then sea salt blend. Let them come to room temperature.

Heat grill pan on medium heat until hot. Lay steaks at a diagonal and cook until grill marks appear, about 3 minutes. Rotate and cook about 3 minutes more on first side, then turn and cook 3-5 minutes more on second side, depending on desired doneness. Check internal temperature with a meat thermometer (keeping in mind that the temperature will rise another few degrees while steak is resting) — 120°F is medium rare, 130°-140°F is medium, 150°F is medium well.

Remove steak from pan and let rest 5 minutes. Serves 4.