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@dancing james
Steak rolled in pepper and smoked maldon salt flakes. Placed in convection oven at 95C on a rack this ensures the surface starts to dry out but that it isn’t being cooked by conduction. It slowly brings the steak up to temperature. The moment the core temperature of the meat reaches 42C the meat is removed from the oven and left to stand for ten minutes while a frying pan is heated up. The meat should have a nice relaxed wobble at this stage.
If there is a lump of fat on the outer edge of the steak I cut this off and rub it around the pan so there is a layer of fat for the steak to cook on. After the resting period seal the edge of the steak and maybe add a knob of butter to the pan. The pan should be hot but not smoulderingly so. It only takes 20-30 seconds of contact for the meat to seal and go brown. Once the edges are sealed I put the steak flat into the pan for again about 30s -40s per side, basically looking for a redish brown crust to form.
Now take pan off the heat, drop another knob of butter into it with a couple of crushed cloves of garlic and some hard herbs (eg rosemary /thyme etc) let the butter melt and foam.
Slice steak and pour over the butter from the pan. There is no need for further standing time, core temp should be about 52c, there is a deeply coloured crust, a thin bit of grey meat and then loads of proper rare beef.