I've been working on my steaks after I finally bought a cast iron skillet. Here are my best results from a 2.5lb choice cowboy steak bought at Ralphs.
set out at room temp for 1 hour, season with salt+pepper
oven at 275° until it reached internal temp of 115° took about an hour
rested for a few minutes while I brought the cast iron up to temp. The steak rose to about 125° in that time while resting.
post sear looking pretty good. Used some butter+rosemary after the flip
What internal temp post-oven should I look for if I want the next one to be a little more rare? I was surprised how much it kept rising from the rest, maybe I should put the foil around it even looser?