Turn all burners to high, cover, and let grill preheat for about 15 minutes. Brush grill grate clean.

Pat steak dry with paper towels, then season with 1 teaspoon salt and ½ teaspoon pepper.

When ready to cook, keep primary burner on high and turn other burners off.

Place steak over hot part of grill and cook until beginning to char and beads of moisture appear on edges of steak, 5–6 minutes. Flip steak and continue to cook until an instant-read thermometer inserted in the center registers 125ºF for medium-rare, about 5 minutes.

Transfer steak to a clean plate, tent loosely with foil or parchment paper and let rest 10 minutes.

Heat oven to 250ºF with rack set in middle position. Set a wire rack inside a rimmed baking sheet. Pat steaks dry then season generously with kosher salt. Place steaks on rack and roast until an instant-read thermometer inserted into side of steak registers 90ºF–95ºF, this will take 30–50 minutes, flipping the steaks halfway through.

Heat a generous splash of high-heat cooking oil in a large skillet over high heat until shimmering. Pat steaks dry with paper towels then gently place in skillet and cook, without moving, for 30 seconds. Flip steaks and continue to cook, flipping every 30 seconds, until lightly browned, about 3 minutes.

Add a few tablespoons of butter to the skillet. Once melted, tilt the skillet so the butter pools; use a large spoon to spoon the butter up and over the steaks repeatedly (this is called basting). Continue to baste steaks, flipping every 30 seconds, until steaks register 120–125ºF for medium-rare, this will take 1–3 minutes.

Transfer steaks to carving board and let rest for 10 minutes. Strain seasoned butter into small bowl; discard solids. Carve steaks off bones, then slice into ¼-inch-thick slices. Serve with seasoned butter.

Preheat a large cast-iron skillet over high for 5 minutes.

Pat steak dry with paper towels, then season with 1 teaspoon salt.

Reduce heat to medium-high. Add a splash of vegetable oil and swirl to coat the pan. Place steak in skillet. Cook until charred and beads of moisture begin to form around edges of steak, about 3 minutes. Flip and continue cooking until an instant-read thermometer inserted in the center registers 125ºF for medium-rare, about 3 more minutes. For medium cook to an internal temperature is 135ºF, about 4 minutes per side.

Transfer steak to a clean plate, tent loosely with foil or parchment paper and let rest 10 minutes.

Season steaks all over with salt (at least 1 teaspoon salt per steak).

Set steaks on a wire rack set inside a rimmed baking sheet. If you have the time, refrigerate steaks, uncovered, at least 2 hours or up to 12 hours. If you don’t have time, skip this step and move on to step 3.

Heat oven to 200°F (93ºC). (Or as low as your oven goes. If it’s higher than 200ºF the process will take longer).

Cook steaks in oven until an instant-read thermometer registers 105°F (41°C) for rare, 115°F (46°C) for medium-rare, 125°F (52°C) for medium, or 135°F (57°C) for medium-well. About 20 minutes for rare and up to 40 minutes for medium-well.

Keep an eye on internal temperature—a lot of factors can impact cooking time.

About 5 minutes before steaks come out of oven, heat a large cast-iron skillet over high heat until nearly smoking. Once steaks are removed from oven, add 2 tablespoons butter and 2 tablespoons oil to hot skillet; swirling to melt butter and coat skillet.

Add steaks, garlic, and rosemary (if using) to skillet and cook until each side is well-browned, about 1 ½ minutes per side.

Using tongs, hold steaks upright on their sides to sear.

Transfer steaks to a cutting board and let rest 2 minutes. Slice and enjoy immediately.

Preheat airfryer to 400ºF.

Pat steak dry with paper towels then season with 1 teaspoon salt.

Place steak in air fryer basket and cook until browned and an instant read thermometer inserted in the center registers 120–125ºF for medium-rare or 130–135ºF for medium, 8–12 minutes.

Transfer steak to a plate and tent with foil; let rest 5 minutes.

Preheat a sous vide cooker to desired final temperature (we like 129ºF for medium-rare).

Place in sous vide bags along with herbs and aromatics (optional). Seal bags and place in water bath for 2–3 hours.

About 5 minutes before removing steak from water bath, start preheating a large cast-iron skillet over high.

Once the steaks come out of the oven, add a couple tablespoons each butter and oil to the skillet and swirl to coat.

Sear the steaks, flipping every 15 seconds, until a golden crust is formed on each side and desired doneness is reached, about 1 ½ minutes total. Serve the steak immediately (no need to rest).