Start by tenderizing the steak using a jaccard or meat mallet. This will help soften the muscle tissues greatly. Set to the side.

In a large bowl, add in the garlic, shallots, Worcestershire sauce, soy sauce, vinegar, brown sugar, thyme, Dijon, salt, and pepper. Using a whisk, slowly drizzle in the ½ cup of oil to emulsify the marinade.

Once combined, transfer to a casserole dish or plastic zip bag. Add in the tenderized steak and ensure it is thoroughly coated.

Cover and marinate in the fridge for 4 and up to 24 hours.

When you’re ready to cook it, remove it from the fridge to take the chill off. In the meantime, heat the oven to 250°.

Add the steak to a rack over a sheet tray. Be sure to insert a thermometer into the thickest part of the beef's center, and cook on an upper rack until it reaches 110°. This will take about an hour, aiming for a final internal temperature of 125°F for medium-rare.

Once it reaches this temperature, remove the steak from the oven, add a large cast-iron pan to the oven, and immediately turn the broiler to high. We want that pan smoking hot.

Once it is hot, 500° or more, pull out the rack and add in the remaining 3 tablespoons of oil.

Place the steak directly into the pan and cook under the broiler for 2 minutes per side. It should not go past 120° internally. While I do keep the thermometer in, I usually wrap it in foil to protect it from the broiler's heat.

Remove the steak and rest over a rack on a sheet tray for 10 minutes. During this resting time, the steak should push up to 125° to 128° internally, which is a beautiful medium-rare.

Thinly slice the steak and serve.