You can do a reverse sear on it. Cook at 220 f until you reach an internal temp of about 115-125 f depending how done you want the finished steak to be. At that point, rest fully….15 or 20 minutes…..then dry off, and sear in a ripping hot pan with some fat, or on your already preheated to 500+ grill (really as hot as you can get it) on each side for a couple minutes. No need to rest a second time.
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