Preheat your oven to 250 degrees F.

I’d seen everything from 200-300 degrees in various web recipes - I did it at 250 as a compromise between time and a good slow cook and it worked fine.

Thoroughly pat your steaks dry on both sides.

Season your steaks generously with your desired seasoning blend.

Take a sheet pan, and cover it with foil for easy clean-up. Place a cooling rack on the sheet pan to elevate the steaks off the bottom.

Slow cook the steaks in the oven to your desired level of done, minus 5 degrees. So we cooked ours to 135 degrees internal temp. Plan on about 40 minutes for this.

While the steaks are in the oven, prep the rest of your meal, and prep your skillet for the sear.

When the steaks reach your desired temp, remove them from the oven and cover with a plate or foil.

Heat a cast iron skillet with a high temp oil to smoking - peanut oil is my favorite, but canola will also work; olive oil has too low of a smoke point to work for this.

Sear the steaks for 1 minute on each side.

If you only seasoned your steak with salt and pepper, you could also add 2 Tbsp butter and 2 cloves of minced garlic with a little thyme and rosemary to the skillet after the first flip and then baste the steak with the melted garlic butter.

Serve your steak with a salad and some crusty bread and life is good!