Oven: Preheat your oven to 275 degrees. Arrange your steaks on a wire rack set on top of a rimmed baking sheet. Roast until the steaks are about 10-15 degrees below desired cooking temperature.
If you want medium steaks, remove from oven at 125 degrees, for a final target temp of 140 degrees (about 30-35 minutes). If you want medium-well steaks, remove from oven at 135 degrees, for a final target temp of 150 degrees (35-40 minutes).
Right before removing steaks from oven, add a TBS of oil to a heavy skillet and preheat on high. As soon as the oil starts shimmering, add the steaks and cook for about 45-60 seconds per side. You can also use a fork to hold the steaks sideways to sear their edges if you like.
Grill: The reverse-sear method can be done on the grill instead by heating only one side of a grill and leaving the steaks on the UNLIT side until they reach 10-15 degrees below desired temp stage (reference #2 for temp guidelines). Then turn the lit side to high heat, and sear the steaks by flipping every few seconds (usually less than 2 minutes total).
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