1pound1½ to 2 inch thick Ribeye steaks New York Strip, or Filet Mignon also work well
Kosher salt
freshly ground black pepper
1Tablespoonvegetable oil
Optional for basting
1-2Tablespoonsbutter
2-3sprigsfresh rosemary and thyme
1-2clovesgarlic
Instructions
Preheat your oven to 250°F. Line a sheet pan with foil and set a wire baking rack inside.
Season the steaks with salt and pepper on both sides, then set on the wire rack and place in the oven.
Cook until the steaks are 15-20°F below your desired final temperature (see temperature guide in post). For a 1½ ribeye plan on around 25 to 30 minutes to reach 115°F for medium rare. Remove the steaks and set aside.
When the steaks are nearing the target temperature, place a cast iron skillet or carbon steel pan on your strongest burner. Set to high heat and add 1 Tablespoon of vegetable oil.
When the oil just begins to smoke add the steaks and cook for around 1 minute per side until well browned. For thicker cut steaks like filet, sear the sides as well.
Optional: In the last minute of cooking add 1-2 tablespoons of butter, a few sprigs of fresh rosemary and/or thyme, and 1-2 cloves of garlic. Using a spoon, baste the steak with the butter.
When the steaks are well browned and around 5°F below the final serving temperature, remove them from the pan and transfer to a cutting board. Tent loosely with foil and allow to rest for 5-10 minutes before serving.