Preheat oven to 250F. Place the steaks on a wire rack on top of a foil lined cookie sheet. Season heavily with salt and pepper on all sides of the meat.

Stick an instant-read thermometer through the side of the steak, so that the tip reaches the middle. Set the thermometer for an internal temperature of 123F and bake in the oven until internal temperature is reached (about 40–45 minutes).

Let the steaks rest for a few minutes. This is usually all that's needed; the juices won’t run as much with this method, because the meat is cooked low and slow, rather than a fast sear.

Heat the oil in a cast-iron skillet or ceramic skillet and wait until the pan is very hot and beginning to smoke. Place the steaks in the skillet and sear for 30–45 seconds per side.

Don’t forget to sear the sides of the steak!

Let rest for 2–3 minutes and serve warm. Enjoy!