Pat the steak dry with paper towels and season both sides with salt and pepper.

Allow to sit in the refrigerator overnight.

Remove from the refrigerator and set a room temperature for 1 hour.

Preheat the oven to 450° F.

Heat a heavy skillet to high heat on the stove. (It should register 500° F with an infrared thermometer.)

Sear the steak on all sides, about 2 ½ minutes per side for a total of 10 minutes.

Remove from heat and transfer to an oven-safe dish.

Rest for 15 minutes.

Place the steak in the preheated oven, and cook for 8 minutes.

Reduce the temperature to 325° F and cook until the internal temperature reaches 125° F in the center of the steak, about 12 to 20 minutes. (Or to the desired doneness.)

Rest for 10 minutes before serving.