Season with Montreal steak seasoning and set in the fridge for a couple hours, take out 1 hour prior to cooking.
Pre heat oven to 225
Palace the steak in a wire rack and insert a probe
Cook until the internal temp reaches 125 and pull it out
Let the steak rest for about 10 minutes while you heat up your pan. You want your pan really hot so you just get a really good sear without cooking the steak through.
Add a little peanut oil or any high point oil to a low smoke and sear the steak on high with a bacon press on top until you develop a crust, maybe 30 seconds.
Flip the steak and sear until it crusts.
Once you have a good crust on the other side go ahead and start searing all the fat on the outside edge
Remove the steak from the pan and let rest for an additional 10 minutes
