Beef's Good Good Beef

need:
- Baking sheet
- Aluminum foil
- Oven-safe wire rack
- Uncoated pan
- Microplane
- 1x plastic/HDPE cutting board per steak

get u:
- Steak -- I did this with ribeye, steaks should be 1" thick or greater
- Vegetable Oil
- Kosher salt
- Black Pepper
- Good quality butter
- Rosemary
- Garlic

then:
- Salt the steaks with about half the salt you'd normally use, and let set at room temp for ~40 minutes
- Preheat oven to 225F
- Place steak(s) on a wire rack over a foil-covered baking sheet and cook in oven until an internal temp of ~105F*
- While the steaks are cooking, get as many cutting boards as you have steaks
- To each cutting board, use a microplane to grate half a clove of garlic and smear it on the center of the board
- Add salt, rosemary, and black pepper to the board, and mull it around until well incorporated and the rosemary is bruised
- Add a few thin pats of butter on top
- Just before you remove the steaks from the oven, add a tablespoon of vegetable oil to a cast iron (or similarly uncoated) pan and get it about as hot as you can manage
- Sear all sides of the steak, flipping as often as needed to get good crust coverage
- Remove steaks from heat and place on top of the seasoned cutting boards. Turn the oven off.
- Wait 3-5 minutes (at least until the butter is melted). Put your serving plates into the oven.
- Quickly cut the steaks lengthwise, then into half-inch slices. Mix pieces thoroughly on the cutting board.
- Wait another 3-5 minutes. Remove warmed plates from oven and place on other plates or chargers. Plate steak and cover with remaining juices/seasonings (if any) from the cutting board

* I find that with the resting and a thorough sear, this produces a rare to medium-rare steak. Adjust to taste.