Reverse-Seared Steaks

Preheat oven to 250°F. Pat steaks dry with paper towels; sprinkle with 1/2 teaspoon each kosher salt and pepper.

Place steaks on a rimmed baking sheet lined with a wire rack. Bake until a thermometer inserted into thickest portion of steaks registers 115°F for medium-rare or 125°F for medium, 30 to 40 minutes. (Temperature of steaks will rise after searing.) Remove steaks from oven, and set aside.

Heat oil in a large cast-iron skillet over high until hot. Sprinkle steaks with remaining 1 teaspoon kosher salt and 1/2 teaspoon pepper. Cook steaks, undisturbed, until deeply browned, about 1 minute per side. Using tongs, turn steaks to sear edges for a few seconds until browned. Remove from skillet; let stand 10 minutes.

Cut steaks crosswise against the grain into 1/2-inch-thick slices; sprinkle with flaky salt, if desired. Serve with steamed asparagus and Melting Potatoes, if desired.