Dry brine the steaks.  Use paper towels to dry the meat on all sides.  Season the meat, again on all sides, with Kosher salt.  Press the salt into the meat.  Place the steaks onto a small rack set over a plate and return to the refrigerator.  Allow the meat to sit for at least 30 minutes to overnight.

Make the compound butter.  In a medium bowl, stir together the butter, lemon juice, garlic, salt, and pepper.  Set aside.

Prep and cook the steak.  Remove the steaks from the refrigerator and allow to come to room temperature for at least 20 to 30 minutes.

Preheat the oven to 375 degrees.

Place a cast-iron skillet over high heat.  Add the vegetable oil.

When the oil begins to shimmer, add the steaks.

Cook, without moving, until a golden-brown crust forms – about 4-5 minutes.

Turn the steak over and sear the other side until golden – about 3 minutes.

Add 1 heaping teaspoon of the compound butter to the top of each steak.

Carefully transfer the skillet to the oven.  Cook the steaks until a medium-rare or the center of the steak registers 125 degrees on a meat thermometer.  

Remove the skillet from the oven.  Tent loosely with foil and allow the meat to rest for 5 minutes.

Place another heaping teaspoon of compound butter on each steak and sprinkle a bit of the minced parsley on top.  Retent the meat and allow it to sit for another minute or two.

Serve warm.