Remove steak from refrigerator at least 1 hour before cooking and season heavily with kosher salt. Place the steak on a cooling rack on top of a parchment paper or foil-lined sheet pan.
Preheat oven or grill to 275° F (135° C) or lower if possible (mine goes to 250° F).
Cook the steak in the oven until the internal temperature of the steak reaches the desired "pull temperature," 120°F for medium-rare (10 degrees below your target finished internal temperature). *See chart for other temperature options.
Remove from oven and rest the steak uncovered for 10 to 15 minutes to let cool slightly before searing.
With your range hood vent on high, heat up your heaviest skillet (preferably cast iron or carbon steel) over high heat until it is ripping hot and just starts to smoke.
Add about 1 tablespoon canola oil and let heat through for about 30 seconds.
Carefully place the steak in the skillet and sear for 2 minutes per side. Add the butter and herbs (if using) after about 1 minute and baste the melted butter onto the steak while it sears.
Serve immediately with a sprinkle of coarse finishing salt.
Buy one larger steak rather than two smaller ones. Slice and share.
Buy the best steak you can. Less can be more.
Season your thick-cut steak right when you bring it home (up to a day before cooking). This will allow the salt to fully penetrate the meat and act as a dry brine.
Use a probe thermometer in the oven. It's easy and ensures a proper temp without guesswork.
It is important to rest the steaks after cooking in the oven so they can cool slightly and will not overcook when seared.
Don't sear for more than 2 minutes per side, or the steak can overcook.