Place steak on a wire rack set over a Sheet Pan. Season steak generously on all sides with salt and pepper. Let steak sit at room temperature at least 1 hour, or refrigerate uncovered up to 48 hours in advance.

When ready to cook, preheat oven to 250F.

If using a wireless digital thermometer, insert it into the thickest part of the steak. Transfer steak to oven and cook until internal temperature reaches 110F for medium rare, about 15 degrees below your desired final temperature. For reference, final temperatures are 125–135F for medium rare, 135–145F for medium, 145–155F for medium well, and 155F+ for well done. Depending on the size and thickness of the steak, this can take anywhere from 40–60 minutes or longer. Watch the temperature, not the time! If using a regular instant-read or probe thermometer, begin checking temperature after 15 minutes, then every 10 minutes after that.

Heat a medium Cast Iron Skillet over medium, then increase heat to high until very hot. Add oil.

Add steak and sear 45–60 seconds per side, including the edges, until a deep brown crust forms and the internal temperature reaches 120F–125F for medium rare.

For the optional basting step, add butter, garlic, and herbs during the final minute of cooking. Push steak toward the opposite side of the skillet, tilt skillet toward you, and continuously spoon the melted butter over the steak.

Transfer steak to a cutting board and slice immediately—no need to rest.