Preheat the oven to 450 degrees.

Remove steak from refrigerator thirty minutes before cooking. Place in a resealable bag or between two sheets of saran wrap or wax paper. Pound with a meat mallet, rolling pin or bottom of heavy cup. Pounding is a quick and easy way to tenderize steak. It also flattens the meat which allows it to cook quickly and evenly. The less time a steak cooks, the juicer it is.

Heat a large skillet over medium-high heat. Rinse steaks in warm water. Pat thoroughly dry with paper towels.

Season with salt, ground black pepper and Worcestershire sauce or Liquid Smoke (if using).

Add canola oil* to hot skillet and when it begins to smoke, add steaks and white onion rings. Immediately reduce heat from high to medium-low. Cook steaks until browned, 4-5 minutes on each side. *If using vegetable oil, heat vegetable oil until sizzling hot (not smoking). Then add unsalted butter and swirl around hot skillet with spatula before adding steaks.

Transfer skillet with steak and onions to the oven. Roast 6 to 8 minutes and until an instant-read thermometer inserted sideways into steaks registers 120 degrees F for medium-rare.

Transfer steaks and tender onion rings to a cutting board. Cover with aluminum foil. Allow to rest 10 minutes.

Cut meat from the bone and carve across the grain.