Reverse Seared Steak

Steaks, preferably around an inch thick
Salt
Oil or butter

Pat the steaks dry and rub about a tsp of salt on each. Let them sit uncovered in the fridge overnight. Let come to room temperature before cooking.

Preheat oven to 200, and put steaks on a baking rack on a baking sheet covered in foil. Let the steaks cook until they reach an internal temperature of 120 (45-75 minutes depending on the thickness of the steaks.)

Let the steaks rest for 5-10 minutes, tented in foil, while a cast iron pan gets as hot as you can get it on the stove. Brush both sides of the steaks in butter or oil (preferably something with a high smoke point), then sear both sides for 60-90 seconds. Let rest for 5 minutes, then serve. The steaks should be around 130-135 degrees.