Generously season steak throughout with salt and pepper and herbes de Provence (if utilizing). Set on a wire rack or parchment paper on a sheet pan and refrigerate, uncovered, in a single day so the outside dries out, which can assist develop a deeper taste and a pleasant crust throughout cooking.
Preheat your oven to 275°F.
Bake to desired doneness, checking the interior temperature utilizing an instant-read thermometer. Usually, for beef, 120°F is medium-rare, 130°F is medium and 140°F is medium-well. This may take about 30 to 40 minutes per pound for thick steaks, nevertheless it’s finest to start out checking early and infrequently.
To sear the steak, you should use a cast-iron skillet (or any pan that holds warmth nicely that’s NOT nonstick) or grill. You possibly can sear it instantly after eradicating it from the oven or maintain the steak for as much as an hour at room temperature.
Warmth a big cast-iron skillet or a grill over excessive warmth till extremely popular. Pat the steak dry with a paper towel and frivolously coat with oil. Sear one facet till charred, then sear the opposite facet. Towards the top of the searing, I like so as to add a pat of butter and a rosemary sprig to the skillet or on high of the steak when grilling and baste the meat.
You possibly can slice and serve the steak instantly; no must relaxation it.
