Dry Brined and Reverse Seared Steak

1: Salt both sides of the steaks with course kosher salt and place on a grate in the fridge uncovered overnight.

2: Preheat the oven to 250°F.

3: Olive oil and pepper both sides of each steak.

4: Insert a meat probe into the steaks.

5: For a medium steak, cook until internal temperature reaches 120°F, then remove from the oven and cover to rest for 10-15 minutes.

6: To make the cowboy butter sauce, melt one stick of salted butter.

7: Add lemon zest, lemon juice, granulated garlic, red pepper flakes, Dijon mustard, Worcestershire sauce, parsley flakes, salt, and pepper to the melted butter and stir well.

8: Slice the steak and serve with the cowboy butter sauce.