Instructions:

1. Season the Steaks: Generously season the steaks on all sides with kosher salt and freshly ground black pepper. For enhanced flavor and crust, place the seasoned steaks on a wire rack set over a baking sheet and refrigerate uncovered overnight.​
2. Preheat the Oven: Set your oven to 200°F (93°C).​
3. Cook the Steaks Slowly: Place the steaks on a wire rack over a baking sheet. Insert an oven-safe meat thermometer into the thickest part of one steak. Cook in the preheated oven until the internal temperature reaches about 10-15°F below your desired final temperature (e.g., for medium rare at 130°F, remove at 115-120°F). This typically takes 20 to 40 minutes, depending on steak thickness.​
4. Sear the Steaks: Remove the steaks from the oven. Heat a heavy skillet (preferably cast iron) over high heat until very hot. Add a small amount of vegetable oil to the skillet. Place the steaks in the skillet and sear for about 45 seconds to 1 minute on each side until a deep brown crust forms. If desired, add a tablespoon of unsalted butter during the last 30 seconds of searing and spoon it over the steaks.​
5. Serve: Transfer the steaks to a cutting board. Slice and serve immediately; resting is not necessary due to the gentle cooking method. 

For more details and tips, you can visit the original recipe here