You'll want a very hot oven to cook the perfect steak. Steaks that are an inch to an inch and a half thick work best for this method. That's because thicker steaks get more time to develop a wonderful outer crust before the inside cooks. Generally speaking, the thinner the steak, the quicker it becomes as dry and hard as it cooks. Excess moisture left on steaks will cause them to steam, not sear.Take a paper towel and wick away any moisture that's present on your steak. There are several opinions about how and when to salt your steak.  If you don't have a lot of time on your hands, salt your steak immediately before you place it in the pan. Salt draws moisture from the inside of the steak to the outside.  If you have more than 45 minutes to spare, try salting the steak three quarters of an hour in advance. The salt will draw salt out to the surface of the steak, but after 30 to 40 minutes, the steak will draw back the salted moisture in a process called osmosis. This gives the steak a wonderful taste and, some say, actually tenderizes it. The steak will start off over the burner, but the bulk of the cooking will be done in the oven. This method is used by chefs, cooks and restaurateurs the world over.  Use a neutral oil such as pine nut or canola oil instead of a pungent oil like olive oil. This helps respect the natural intensity of the steak's flavor.  You'll know the pan is ready to cook with when the oil starts smoking.

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Write a summary of the previous text in Vietnamese:
Làm nóng lò nướng ở 230 độ C. Chuẩn bị miếng bít tết tương đối dày. Lau khô nước trên miếng bít tết. Rắc muối lên bít tết. Đổ dầu (loại trung tính) vào chảo gang hoặc chảo dùng được trong lò nướng và đun nóng dưới ngọn lửa lớn.