Cooking a steak is an art form. You have to be precise, attentive, diligent. Most people prepare steak by first searing the meat in a skillet, then transferring it to the oven to finish cooking. But if you can't seem to get that T-bone exactly how you want it, there's another technique that may help. And it's arguably more effective than anything else you've ever done before.
It's called reverse searing. This is a technique where a steak or roast is slow-cooked first and then finished off with a hot sear. As Serious Eats notes, this method will give you a perfectly medium-rare steak with a deliciously crisp crust. And while reverse searing isn't new, (it seems to have been developed sometime in the early aughts) most people still don't know about it.
The process is pretty simple: First, season your steak. (Reverse searing works best with steaks that are 1.5 to 2 inches thick.) Then place the meat on a wire rack set in a rimmed baking sheet and place it in the oven—somewhere between 100 and 130°C is ideal. Cook until it's just below your desired serving temperature, then take it out and sear it in a scorching-hot skillet. That's it!
One important aspect to note is that there's no need to rest your meat after reverse searing, so you can dig into that juicy steak right away. Whatever you do, just make sure it's not well done.