Pre-heat oven to 130°C/250°F/Gas ½. Line a large, rimmed baking sheet with parchment paper or a nonstick baking mat. If desired, place a wire rack over the baking sheet and set it aside.

Place the steaks on the baking sheet or wire rack and generously season both sides with salt at least 20 minutes prior to roasting. Sprinkle with garlic powder and black pepper before placing in the oven, as well.

Place the steaks in the oven to roast for 20 minutes before checking the internal temperature with an instant-read thermometer. Adjust final cook time to achieve the desired results. (For medium-rare, the goal is 49°C/120°F at this stage – for a final cook time of 25-27 minutes for the steaks, as shown).

Remove the baking sheet from the oven and transfer the steaks to a large, rimmed plate. Cover with foil and rest for 10 minutes.

Add the high-smoke point cooking oil to a large cast-iron skillet set over high heat and set your ventilation fan to the highest setting. Uncover and pat the steaks completely dry with paper towels and season with additional garlic powder, salt, and black pepper, as desired.

Once hot, add the seasoned steaks to the skillet and sear on one side for 1½ - 2 minutes.

Turn and repeat on the remaining side for 90 seconds, then sear each edge for 30 seconds each.

Check the temperature again, which for medium-rare is 60-65°C/130-140°F

Remove from heat and serve immediately with your choice of sides.* Enjoy!