Set the steak at room temperature for about 2 hours. About 30 minutes before you cook ’em, season the steaks all over with kosher salt. We’re using our MeaterPlus probes to monitor temperature, so these also get inserted during seasoning.
Preheat the oven to 300°F with the rack in the middle of the oven. You could also use a grill or pellet smoker for this step (set for indirect heat at 300°F).
While the grill heats prep the yogurt sauce and cucumber salad. In a small mixing bowl, whisk together the yogurt, lemon zest and juice, parsley, and olive oil. Season with a heavy pinch of kosher salt.
In a medium mixing bowl, combine the cucumber, tomatoes, red onion, parsley and olive oil. Season generously with the kosher salt. Chill while you cook the steaks.
Move the steaks to the grill and cook until the internal temperature in the middle of the steak is 120 degrees F. This can range from 8-20 minutes, depending on the thickness of the steak and your oven. Cook to temperature, not time. Remove the steaks and let them rest for 10 minutes.
Place a heavy bottom pan over high heat. When it smokes, add a teaspoon of the oil and brush it around the bottom of the pan with a basting brush. Add the steaks, as far apart from each other as you can. Sear each side for 1-2 minutes to get the perfect golden-brown color.
Remove the steaks and allow to rest for 10 minutes. Slice and arrange on a platter for serving. Serve with the yogurt sauce and cucumber salad.