How to Reverse Sear a Steak

Preheat oven to 250 Degrees Fahrenheit.
While the oven is preheating, season the steak liberally on both sides with the garlic powder, onion powder, black pepper and sea salt.
Place the seasoned steak on an aluminum foil lined baking sheet.
When the oven comes to temp, put the steak in the oven.
In about 15 minutes, remove the steak and check it for temp. You want to remove the steak when it reaches 10 degrees below your target temperature. If you are aiming for medium rare than you want to pull the steak at around 120 degrees. If the steak is not at the required temperature, put it back in the oven and check it every 5 minutes.
When the steak reaches 10 degrees below your target temp, remove it from the oven.
Place a stainless steel or cast iron pan over a burner on high heat. Add enough vegetable oil to coat the pan. When the oil begins to smoke the pan should be sufficiently hot.
Place the steak in the hot pan. Flip the steak every 30-45 seconds until you see a nice brown crust formed. This should take 3 minutes or less. The less time in the pan the better. In the last 30 seconds add the butter and spoon it over the top of the steak as it sears.
If you don't want to flip often you can let the steak sit on one side for 1 minute or so. Add the butter and flip. Spoon the butter over the steak as it sears and remove after 1-2 minutes. Either method works well, its just personal preference.
Let the steak rest for 10 minutes to redistribute the juices.
Serve whole or slice and serve.