Perfect Reverse-Sear Steak Method

Take the steaks out of the refrigerator about 30 minutes prior to cooking to allow them to come to a comfortable temperature.

Place oven racks in the middle and lower third sections of the oven. Position a cast iron skillet on the bottom rack, then preheat it to 225 degrees F (110 degrees C). Line a baking sheet with aluminum foil and put a wire rack on top of it.

Pat the steaks dry using a paper towel to remove excess moisture, and sprinkle both sides of the meat with salt and pepper liberally. Place the steaks on the wire rack, allowing air to circulate around them.

Bake the steaks in the preheated oven for 40 minutes, checking on them every 10 minutes to ensure they reach an internal temperature of 120 degrees F (49 degrees C) for medium-rare. Once they're done, remove them from the oven and set them aside.

Use oven mitts to carefully lift the hot cast iron skillet out of the oven and place it over medium-high heat on the stovetop. Add oil, heating it until it starts to emit a light smoke. Gently add the steaks to the skillet, keeping a safe distance from the hot oil to avoid splashing. Cook until a golden crust forms on the steaks, flipping them only once and cooking for 2 minutes per side. Use tongs to turn the steaks over onto their sides, allowing any excess fat to melt away.

Reduce the heat to low and add butter, rosemary, and garlic to the skillet. Baste the steaks with the butter mixture using a spoon, cooking for about 3 minutes. Transfer the steaks to a cutting board and let them rest for around 10 minutes.

Serve the steaks whole or sliced, finishing them off with a sprinkle of sea salt flakes.