Remove steaks from the refrigerator and let sit at room temperature for ~30 minutes to 1 hour. (This helps ensure even cooking and a better sear!)
Preheat oven to 250°F
Pat steaks completely dry with paper towels. Season generously on all sides with salt and pepper.
Insert your meat thermometer, if using.
Place steaks on a wire rack set over a baking sheet. Roast for 30–45 minutes, until internal temperature reaches: 115°F for medium-rare or 120°F for medium.
Remove steaks from oven and let rest while you heat a cast-iron skillet over high heat until very hot.
Add your oil and once hot, place steaks in the pan. Sear each side for ~60-90 seconds, until a deep brown crust forms.
Add your butter (omit for Whole30), garlic, and herbs. Tilt the pan and baste your steaks generously for ~30 seconds to 1 minute.
Transfer your steaks to a plate and let rest for 5-10 minutes.
Final internal temperatures should be: 130–135°F for medium-rare and 135–140°F for medium.
Finish with flaky sea salt or compound butter, if desired. Serve immediately and enjoy!
