Miyabi for this steak try, an initial seasoning (mini-cure) of: salt, sugar and a dash of baking soda. Can let sit for up to a day. Before cooking, rinse/dry that seasoning off and re season (salt/pepper). This treatment/mini-cure, will bring lots of denatured protein fibers to the surface for greater surface area for crust formation and you get the benefit if tenderizing the meat by lowering the pH.
Then, cook your steak at 200F until internal temp is 90-95F, then pat dry, oil and cook over a screaming hot grill or pan, turning frequently until you form a dark mahogany crust and internal temp is >6 degrees F before your desired temp. Rest uncovered for min 10 minutes. Cooking a beef low and slow in the beginning will tenderize it through activating the naturally occurring enzymes in the meat. Have fun.
Then, cook your steak at 200F until internal temp is 90-95F, then pat dry, oil and cook over a screaming hot grill or pan, turning frequently until you form a dark mahogany crust and internal temp is >6 degrees F before your desired temp. Rest uncovered for min 10 minutes. Cooking a beef low and slow in the beginning will tenderize it through activating the naturally occurring enzymes in the meat. Have fun.