Pan Seared Steak

Adjust oven rack to middle position and heat oven to 275 degrees. Pat steaks dry with paper towel. Season entire surface of steaks liberally with salt and pepper; gently press sides of steaks until uniform 1½ inches thick. Place steaks on wire rack set in rimmed baking sheet; transfer baking sheet to oven. Cook until instant-read thermometer inserted in center of steak registers 90 to 95 degrees for rare to medium-rare, 20 to 25 minutes, or 100 to 105 degrees for medium, 25 to 30 minutes. Heat oil in 12-inch heavy-bottomed skillet over high heat until smoking. Place steaks in skillet and sear steaks until well-browned and crusty, about 1½ to 2 minutes, lifting once halfway through to redistribute fat underneath each steak. Using tongs, turn steaks and cook until well browned on second side, 2 to 2½ minutes. (Internal temperature should be 130 degrees for medium.) Transfer steaks to wire cooling rack and let rest, loosely tented with foil, for 10 minutes before serving.