Used the reverse sear method, wasn't disappointed. Seasoned with salt and let sit until room temp approx. 1 hour. Seasoned with pepper then into 250degree oven on wire rack with thermometer inside. When thermometer reads 120 out the oven and into a smoking hot oiled cast iron skillet for 45ish seconds on both sides. Remove from heat, tent with foil, and rest for 10 minutes.
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