Comment below explains it pretty well but essentially it’s reversing the order of high-temp/low temp.

First thing is dry-brining the steaks uncovered in the refrigerator for a day. With these, that was a little long. With steaks this thick, I’d do only 12hrs next time.

Next, those steaks go into a 225F oven for about 30-40 min or until they get to ~105F-110F internally.

Finally, they’re thrown into a ripping hot cast iron pan to sear the outsides.

In that second step I should have had the pan even hotter and flipped them twice instead of just once, and that grey banding wouldn’t have been so thick.

Texture was still really good through.