Oven Baked Steak: Restaurant-Quality Sear-Roast Method

Instructions:

1. Pat the steak thoroughly dry with paper towels. Generously coat both sides and the edges with the sea salt and black pepper.
2. Place the seasoned steak uncovered on a wire rack set over a baking sheet. Refrigerate for a minimum of 45 minutes, or up to 4 hours, to create a dry, tacky surface (dry brine).
3. Remove the steak from the refrigerator 30 minutes before cooking to allow it to temper (come close to room temperature).
4. Preheat the oven to 350°F (175°C).
5. Place the cast iron skillet on the stovetop over high heat. Add the high smoke point oil. Heat until the oil is shimmering and just beginning to smoke.
6. Carefully place the steak in the screaming hot pan. Do not move it. Sear for 2 minutes exactly.
7. Flip the steak, sear the second side for 1 minute 30 seconds, and sear the edges for 30 seconds each, holding the steak upright with tongs, until a deep brown crust forms.
8. Immediately transfer the skillet to the preheated 350°F (175°C) oven. Cook for 5 to 10 minutes, checking the internal temperature often with a meat thermometer.
9. When the steak is 5°F (3°C) below your desired final temperature (e.g., 125°F/52°C for medium-rare), carefully remove the pan from the oven.
10. Add the butter, garlic, and thyme to the pan. Tilt the pan slightly so the butter pools, and use a spoon to continuously baste the melted, foamy butter mixture over the steak for 1 minute.
11. Transfer the steak immediately to a clean cutting board. Allow the steak to rest, uncovered, for 10 minutes (the temperature will rise via carryover cooking).
12. Slice the steak thinly against the grain and season with a final pinch of flaky sea salt before serving.