Optional Preparation Step: Dry Aging the Steak

• Dry Age: For an enhanced depth of flavor, dry age the steak by placing it on a cooling rack over a baking sheet and refrigerate, uncovered, on the top shelf for 24 hours. This step helps concentrate flavors and dries out the surface for a better sear.

1. Preheat the oven

• Preheat the oven: If you plan to finish the steak in the oven, preheat to 400°F (200°C).

2. Prepare the Meat

• Remove from the fridge: Take the steak out of the refrigerator 45 minutes to 1 hour before cooking. This allows it to come to room temperature, which helps it cook evenly.

• Dry the steak: (If you didn’t dry age the steak) Pat the steak thoroughly dry with paper towels to remove any moisture. This ensures a beautifully crisp sear.

• Season: Salt both sides generously, rubbing the salt into the meat with your fingertips. Let the steak sit, allowing the salt to enhance its flavor.

• Heat the skillet: Before cooking, heat the skillet and add olive oil and butter to a cast-iron skillet over medium-high heat. Allow it to heat until shimmering and very hot.

3. Sear the Meat

• Place the steak in the skillet: Carefully lay the steak into the hot skillet. 

Tip: Avoid overcrowding; cook one or two steaks at a time to ensure a strong sear.

• Sear on each side: Sear for 2-3 minutes per side until a deep golden-brown crust forms. Use tongs to flip, and baste the steak with the butter and oil as it sears.

Tip for Beginners: Press lightly with tongs—resistance indicates a rare steak, while a firmer feel means it’s closer to medium.

4. Cook in the Oven (Optional)

• Transfer to the oven: Place the skillet in the middle of the oven on the middle rack. Bake for 4-8 minutes, depending on the steak's thickness and desired doneness.

• Use a thermometer: Check the thickest part of the steak with a digital meat thermometer to determine when to remove it from the oven. 

Refer to the temperature chart below for your preferred doneness level.

5. Rest the Meat

• Remove from oven: Transfer the steak to a cutting board and loosely tent with foil.

• Rest for 5-10 minutes: This allows the juices to redistribute throughout the steak for maximum flavor and tenderness.

5. Serve and Enjoy

• Slice against the grain for tenderness and serve with your favorite sides.

Tip for Extra Flavor: Add a pat of herbed butter or sprinkle freshly ground black pepper over the steak before serving.

Tips for First-Time and Experienced Cooks

• First-Time Cooks: Use a thermometer for accuracy, and don’t rush the searing process. Let the skillet do the work to achieve a beautifully browned crust.

• For Experienced Cooks: Experiment with basting aromatics like garlic or fresh rosemary or thyme to the butter-oil mix during the final minute of searing for a flavor boost.