Preheat oven to 450°F (232°C)
Place a rack on a sheet pan (optional but helps browning)
Pat steak dry with paper towels
Season generously with salt and pepper (add garlic powder or other spices if desired)
Optional: Brush lightly with oil
Sear in a hot skillet 1–2 minutes per side until browned (optional; skip if you want oven-only)
Transfer steak to the sheet pan (or keep on the rack)
Insert an instant-read thermometer into the thickest part (avoid bone/fat)
Bake until desired doneness:
Rare: 120–125°F (49–52°C)
Medium-rare: 130–135°F (54–57°C)
Medium: 140–145°F (60–63°C)
Medium-well: 150–155°F (66–68°C)
Well-done: 160°F+ (71°C+)
Start checking at about 6–12 minutes depending on thickness
Remove steak and tent loosely with foil
Rest 5–10 minutes
Slice against the grain and serve