Allow steak to rest for about an hour at room temperature. Set the oven's temperature to 425. To medium-high heat in a grill pan.

With paper towels, dry off the meat. Sprinkle plenty of salt and pepper on the steak. To avoid browning, wrap foil around any exposed bone. Place the steak on the grill pan after coating it with safflower oil and rubbing it in. Grill for about 5 minutes, flipping the steak halfway through to create crosshatch marks. When the steak reaches 125 degrees for medium-rare, transfer it to a baking sheet with a wire rack and finish cooking it in the oven for 12 to 14 minutes. Before slicing and serving, remove steak from oven and allow to rest for 10 minutes.

Alternatively, if using a gas grill, allow the steak to rest for about an hour at room temperature. With paper towels, dry off the meat. grill to a medium-high temperature. Sweep lightly with oil while the grill is hot and scrape with a grill brush. Place steak on grill, covering exposed bone with foil to prevent browning and liberally seasoning both sides of the meat with salt and pepper. Cover the grill, cook the steak for about 5 minutes over high heat, turning the steak once halfway through to create crosshatch marks, then flip and repeat. For medium-rare, switch to indirect heat and continue to cook the meat for an additional 6 to 7 minutes per side, flipping once (125 degrees on an instant-read thermometer). Before slicing and serving, remove off the grill and allow rest for ten minutes.