Once the oven and the griddle are preheated, it's time to load the steaks. If the steak surface is slightly wet, pat it dry with paper towels to remove the moisture. Using a really good oven mitt (the oven will be very hot), open the oven and slide the rack with the griddle out. Spray of brush a little bit of oil on each side of the steaks to prevent sticking.Drop the steaks on the griddle and slide the rack back in. Close the oven.
Broil on high for exactly 3 minutes.
Flip using long tongs, and broil for another 3 minutes.
Flip again and broil for another 3 minutes. If your steak is thin, e.g. 1 inch or thinner, this is the time to start checking the temperature with an instant read thermometer. I like having a BBQ thermometer probe inserted in one steak, this gives me an idea of where my temps are at any point, without any stress. Then flip again, and, you may have guessed it, broil for another 3 minutes. If your steak is thicker, e.g. 1 1/4 inch or thicker, this is the time to start checking the temperature with an instant read thermometer.
Now, turn the steak on the side and broil for 3 minutes. A thicker steak will stand on its side without a problem, but a thin won't. If you are using thinner steaks, just flip them again. Check for doneness.
Turn the steak to the other side, or just flip it again. Cook for 3 minutes. A thicker steak should hit about 130F now, at least in my oven, which is when you want to take it out if you are after medium rare doneness.
Keep going, using the same method, until the desired doneness is achieved (see notes).