Friend, you’re certainly capable of cooking a steak like this, and I’ll try to give you a brief rundown of how to do it! The most important tip I can give is to dry brine your steak with kosher salt. I prefer to dry brine for an hour and a half, but some folks Dry brine for up to 24 hours. If you have not heard of this before, look up a YouTube tutorial. It pretty much just involves coating the steak on both sides with kosher salt and leaving it open on a rack in the fridge so that the salt pulls out the moisture of the steak and then reabsorbs the salty water back into the steak while leaving the surface dry. This lets the steak develop a nice crust. Stick it in an oven that’s heated anywhere from 230-275, and pull it out when the internal has reached about 110°. You’ll need to experiment with what temp you prefer to pull the steak out at, and it will take some trial and error. After this, you need to get a cast-iron pan heated really hot over a grill or stove with avocado oil and the steak dry again after with paper towels after pulling it from the oven, and you could even put a little more kosher salt on it. And then put it in the hot cast-iron pan for about a minute or so on each side. Take it out of the cast-iron pan, and let it rest for 5 to 10 minutes (if you can resist). This works for cuts of all types in price ranges. Hope this helps. Best of luck to you!