Once the browning process is complete, pop that seared beauty into the oven at 275 degrees Fahrenheit, using a meat thermometer to ensure the middle hits a nice 125 degrees Fahrenheit for a perfect medium-rare cook. Then, let it rest covered for at least a few minutes — this allows the juices time to settle after warming in the oven where the fats inside were rendered and turned to liquid. Otherwise, the liquids are going to pour right out when your knife goes in.
Eh, feels like you’d be better off just doing a reverse sear. Maybe if you had a ton of frozen steaks I guess.