Coat one steak in kosher salt, put it in a bowl and cover it. Coat another steak in baking soda, put it in a bowl, and cover it as well. Add these to the fridge and let them sit over night.
Season the steaks 30 minutes before cooking them, with salt, pepper, and garlic powder.
Preheat a large, cast iron skillet on a medium/low heat. Add olive oil, then once it is hot, add the steaks. I added one control steak as well.
Flip them every 2 minutes until they lightly brown. I cook them to an internal temp of 165ºf.
Remove them from the skillet and let them rest for 2 minutes. Enjoy!