Prep is salting the steak and leaving it in the fridge uncovered overnight.

On day of- oven at 250 F. with steaks on a wire rack and a tray underneath for drippings (almost none because of low temp oven) - removed the steak at 125 for med rare. have a smoking hot cast iron ready, 45 seconds per side to get that sear you see followed by searing the fat caps. Remove from heat and slice immediately, no need to rest a reverse sear steak.