Some friendly suggestions--if I may:

1. take the steak out of the package the night before and put it on a rack in a pan so that there's clearance between the bottom of the steak and bottom of the pan. Rub salt on both sides and cover--making sure that nothing but the rack is touching it so that it can dry just a bit. I promise this is a good thing. Leave in fridge until an hour before using.
2. Take out the steak and let it get to room temperature, still on the rack in the pan.
3. Heat the oven to 400 degrees F.
4. In a CLEAN pan, lightly oil and bring it to medium-high heat.
5. Put garlic powder and fresh black pepper on BOTH sides just prior to putting in pan.
6. Place steak in hot pan, searing both sides at about 2 to 3 minutes each (stoves vary).
7. Place back on rack in metal tray and BAKE for about 12-16 minutes (again, ovens vary) until internal temperature is between 140 to 160F, depending on how you like it done.
8. Take out of oven and place on a warmed plate (placed in oven 1 or 2 minutes) and tent with aluminum foil. DO NOT touch for 10 minutes.
9. Use this time to deglaze the frying pan with canned beef broth and/or a dash of red wine. Stir with a whisk, adding some oregano and fresh garlic, salt and pepper. You can also add some mushrooms sauteed in butter or olive oil. Add one pat (1/2 TBSP) butter and stir briskly, letting the sauce reduce by 1/3. This is an au jus.
10. Serve steak with au jus and perhaps some asparagus (grilled) or green beans (grilled if fresh, simmered if canned).
11. Enjoy.