Reverse Sear. Works for thick steaks (even up to 1.5" thick) Preheat oven to 250 degrees. Rub ground Himalayan salt and black pepper into both sides of the steak. Baked it on the rack in the preheated toaster oven at 250 degrees for 20-22 minutes for medium rare. (turn it over half way through) it will drip so have foil below it. If tempted to leave longer, remember they won't be at "done" temperature here, that is reached during the searing time.
Remove from oven and let it "rest" 5 or 10 minutes while heating up a skillet (cast iron is a great option) to very hot...400-500 degrees. Then tossed the steak onto the hot skillet for a few minutes on each side and then hold the edges to the heat for a quick one minute sear. Medium rare is an internal temperature about 140. Remove from skillet and optionally spread a tab of butter on one side. Ideally you should have a slightly charred outer layer, but medium rare moist and delicious inside.
Remove from oven and let it "rest" 5 or 10 minutes while heating up a skillet (cast iron is a great option) to very hot...400-500 degrees. Then tossed the steak onto the hot skillet for a few minutes on each side and then hold the edges to the heat for a quick one minute sear. Medium rare is an internal temperature about 140. Remove from skillet and optionally spread a tab of butter on one side. Ideally you should have a slightly charred outer layer, but medium rare moist and delicious inside.
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