Take the steaks out of the fridge at least 30–60 minutes before cooking to bring them to room temperature. This ensures even cooking.

Pat them dry with paper towels. This helps create a better crust later.

Season generously with salt and pepper on all sides. You can do this just before cooking or dry-brine them in the fridge for up to 24 hours (uncovered for a crispier crust).

Preheat your oven to 250°F (120°C).

Place a wire rack on a baking sheet and lay the steaks on top. The rack allows hot air to circulate for even doneness.

Insert a meat thermometer into the center of the thickest part of one steak.

Bake in the oven until the steak reaches your desired internal temperature:

Rare: 115°F (46°C)

Medium-Rare: 125°F (52°C)

Medium: 135°F (57°C)

This usually takes 30–45 minutes, depending on the thickness of the steak.

Remove the steak from the oven.

Let it rest for 5–10 minutes on the rack or a cutting board while you preheat your pan.

This step helps the juices redistribute and prevents them from running out when sliced.

Heat a cast iron skillet or heavy pan over high heat until it’s smoking hot.

Add 1 tablespoon of oil and swirl to coat the pan.

Carefully lay the steak in the pan. Sear for 45–60 seconds per side until a deep brown crust forms.

For added flavor: Add 2 tablespoons of butter, 2 crushed garlic cloves, and a sprig of rosemary or thyme during the last minute of searing.

Tilt the pan and baste the steak with the melted butter using a spoon.

Transfer the steak to a clean cutting board.

Let it rest for another 3–5 minutes to finish cooking and lock in the juices.

Slice against the grain and serve with your favorite side dishes like mashed potatoes, sautéed veggies, or rice.