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Start by making 1/4-inch deep cuts on the steak, spacing them an inch apart. Combine the salt, sugar, and cayenne and rub this mixture over the steak. Then place the steak on a wire rack and let it chill overnight. Take it out and freeze it between 6 and 24 hours. When you're ready to cook, preheat your oven to 200 degrees Fahrenheit and fry the steak for about 3 minutes on each side. Next, roast it in the oven for between 30 and 35 minutes, and then make the spiced brown butter by melting butter and adding spice. Now you're ready for the finishing touches:

The Butter Basting
Remove the steak from the oven and spoon about a third of the spice-infused butter over, turning to coat both sides. Poke thermometer probe into the center of the strip side and roast steak, basting every 30 minutes or so with remaining butter, until thermometer registers 120°, another 1–1 ½ hours. (Alternatively, use an instant-read thermometer to check steak every 15 minutes after the first hour, and again every 5 minutes after 1 ½ hours. Once thawed, the temperature of the steak will rise about 1 degree per minute, so use that as a guide.)
The Final Fry
Remove steak from oven. Reheat reserved oil in skillet back to 350° over medium-high. Give steak a second fry, turning once, until a deeply browned crust forms on all sides, about 2 minutes per side. Transfer back to rack and let rest 10 minutes; this redistributes the juices inside the steak (resting: another pro move). Why sear again? It not only recrisps the first crust that softened during roasting, it also locks in juices and further develops flavor.

This recipe serves four and ensures a crispy, crunchy steak, while also guaranteeing that the meat stays nice and pin in the center. It kicks any cut of meat up a notch, creating a main course that's perfect for a romantic dinner, a holiday feast, or an elegant dinner party. But it's so easy you might just want to make it every week!

Article Source: Bon Appetit