Remove the steaks from their packaging and place them on a large plate or cutting board. Use a paper towel to pat any excess moisture off both sides of each steak.

Sprinkle both sides of the steaks liberally with kosher salt, garlic powder, and black pepper.

Place the steaks on a wire rack that’s set on top of a rimmed baking sheet. Preheat the oven to 250 degrees Fahrenheit.

Bake steaks on the center rack of the preheated oven until the internal temperature of the steaks reads 105 to 110 degrees Fahrenheit for rare to medium-rare steak, 115 degrees for medium-rare steak, 125 degrees for medium steak, or 135 degrees F for medium-well steak. This requires about 20 minutes for rare steak and up to 40 minutes for medium-well steak. The exact cooking time will vary depending on the weight and thickness of the steak as well as the temperature of the steak going into the oven.

Five minutes before the steaks come out of the oven, add 1 tablespoon of avocado oil (or high-temperature cooking oil of choice) oil to a cast iron skillet over high heat. Allow the skillet to heat up for a few minutes, until the oil is sizzling hot. You’ll know the skillet is hot enough if you flick a little water on it and the water immediately sizzles off or if the oil just barely begins to smoke.

Serve immediately with your choice of side dishes, and enjoy! While you can allow the meat to rest for a few minutes, there is no need to do so with reverse sear steaks.