I have already posted tonight telling everyone else how to cook steaks, but question remains: why rub it with olive oil?
Most sites, including top butchers, recommend that. I have never done it. Just season liberally with kosher salt and coarsely ground black pepper. Using good cuts of steak ensures that the marbling will somewhat melt and "lubricate" the steak. What does the EVOO add that I am missing? I always figured it would make it flame more. I get a nice crust without it.