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["Take steak out of fridge and put it on a plate. Pat dry all over to remove any moisture.", "", "Liberally rain the salt and pepper on both sides. Let it sit out for 20-45 minutes. This will allow the moisture to draw out and allow for a nice seared crust.", "", "Preheat oven to 275 degrees in the meantime.", "", "After 20-45 minutes, moisture will be visible on the surface of the steak. Pat dry on both sides again. Don't worry about removing the salt/pepper, most has been absorbed into the meat by now.", "", "Place the steak on wire rack set on a baking pan and place it in the oven for approx. 20 minutes, depending on the thickness of the steak. The temperature should read between 90 and 95 degrees when you take it out.", "", "Quickly heat a 12"" cast iron pan over a stove top on HIGH heat. Once it starts smoking, add the grape seed oil and swirl to coat entire pan.", "", "Place the steak on the pan and sear it for 2 minutes on each side for a nice medium-rare steak. Make sure the vent is on and windows are open!", "", "Transfer steak to a clean side of the wire rack, turn the heat down to Medium, and bring steak back to pan, searing only the edges this time using tongs (optional). Sear for no more than 20 seconds on each side.", "", "Remove steak and place on a plate. Let it cool for 10 minutes. In the meantime, add the butter to the pan and swirl it around with the existing oil and steak juice. Using a brush, baste the steak while its cooling using the butter-oil-steak juice mixture.", "", "Optional: Have the steak sit in a small pool of the mixture while serving."]
