Season the steak evenly on both sides with 1/4 teaspoon salt per side, ensuring full coverage for balanced flavor.

For best results, place the steak on a rack set over a plate and refrigerate uncovered for 4 to 16 hours. This optional dry-brining step helps improve texture and flavor.

Before cooking, remove the steak from the fridge and let it sit at room temperature for about 30 minutes. Insert an oven-safe meat thermometer into the center of the steak to monitor internal temperature accurately during cooking.

Preheat the oven to 275°F. Meanwhile, heat the cooking oil in an oven-safe skillet over medium-high heat until it begins to shimmer. Carefully lay the steak in the pan and sear undisturbed for 3 to 4 minutes until a deep brown crust forms. Flip and sear the opposite side for another 3 to 4 minutes.

Transfer the entire skillet to the preheated oven. Bake until the internal temperature reaches 145°F for medium-well or 155°F for well-done. Remove the skillet promptly from the oven once the target temperature is reached.

Quickly move the steak to a serving plate and top with the slices of butter. Let the steak rest for 5 minutes, allowing the butter to melt and the juices to redistribute. During this time, the internal temperature will continue to rise, reaching approximately 150°F for medium-well or 160°F for a well-done finish. Serve immediately.