Cover the steak in plastic wrap (or butcher paper) and place in the freezer for 1 hour.

Meanwhile, preheat your oven to 200°F and place a rack in the center of the oven.

After freezing for an hour, season the steak with a generous amount of kosher salt and freshly ground black pepper.

Place a cast iron skillet over a high flame and heat until screaming hot (at least 10 minutes). Add a thin layer of safflower oil then quickly but carefully set the steak in the skillet. Sear one side only until golden brown. Press the steak down with tongs to get an even sear. Alternatively, you can set a heavy bottomed pot or press on top of the steak to get a nice even crust.

Transfer the steak, seared side up, to a rimmed baking sheet and place in the oven. Cook until done to taste (30 minutes - 1 hour). An internal temperature of 125 for rare, 145 for medium and 165 for well done.

Let stand for 10 minutes covered in a aluminum foil before thinly slicing. Season with a sprinkle of kosher salt.