Salt your steak and place in a vacuum sealed bag

Place in water bath at 127.3 degrees Fahrenheit for 2.5-3.5 hours.

Remove and let stand out of the bag for 5 minutes while you heat a cast iron pan over medium-high heat.

Add oil to the pan and wait for smoke. Place the steak in the pan and sear for 1-2 minutes. Add butter and garlic to the pan. Flip the steak and baste the steak with the garlic butter for 1 minute. Remove from heat.

Remove from heat and let rest 2-3 minutes. Cut the tenderloin and striploin off the bone and slice 1/2 inch pieces. Arrange along the bone for presentation.

Slice long “fingers” and arrange on a baking sheet.

Season with olive oil, salt, and pepper.

Bake for 20 minutes at 400F. Flip and bake for another 17-20 minutes.

Season with salt, pepper and a pinch of chili flakes

Bake in the oven on top of the potatoes for the final 17-20 minutes of the potatoes.