This is why you should be reverse searing your steak.
Start by seasoning generously with salt and then let it rest for 30 minutes on the counter or in the fridge overnight.
Set your oven to 225 degrees Fahrenheit, and if you want medium-rare, cook until the internal temperature reaches 120 degrees Fahrenheit.
Then let it rest while you heat a cast-iron pan with some high smoke point oil until it’s extremely hot and begins to shimmer.
Now add your steak and sear until you get a golden-brown crust on both sides, and bonus points if you decide to turn the heat down and add some butter and a few aromatics for a quick butter baste.
Let it rest for a few minutes before cutting and it should be perfect!
