Preheat oven to 250°F.

Remove the steak from the fridge 45 minutes to 1 hour prior to cooking to bring it closer to room temp. This is going to ensure even cooking and more accurate cook times. Pat steak dry with a paper towel and place on a wire rack set in a rimmed baking sheet and season generously with coarse sea salt or kosher salt and pepper.

Place the steak in the oven on the middle rack. Cook until the center of the thickest part is 10°F BELOW your final desired serving temp. For rare, target 110°F, medium rare, 115°F-120°F, medium 125°F-130°F, medium well, 135°F-140°F. The searing process will raise the final temp. A digital thermometer is imperative for the best results. My 2-inch thick cowboy steak took about 55 minutes to reach 110°F. See my detailed timing/temp chart in the post above for a rough guide.

Remove the steak from the oven and place it on the counter. Remove any residual moisture from the surface with a paper towel. Heat oil in a cast iron skillet over high heat until the pan is scorching hot. Once the oil starts to smoke, transfer the steak to the skillet and press down to ensure good contact. Sear undisturbed for 60-90 seconds or until a nice crust has formed. Flip and repeat.

As the second side cooks, add garlic, butter, and fresh herbs to the skillet. Optionally finish by quickly searing the side edges of the steak for 15-20 seconds to ensure browning all the way around.

Spoon the garlic/herb-infused butter drippings over the steak before serving. Transfer to a plate and serve immediately. Thanks to the slow-cooked nature of the steak, no rest period is required.