Fantastic write up.
Try this. Flip the cooking process. Start it in a 275 degrees oven. Let it come up to 10 degrees shy of your preferred serving temp.
Heat a pan and sear it.
This does two things.
It gently cooks the steak without messing with the protein fibers and squeezing out the juices. You’ll get a more tender steak
- It dries off the surface for that perfect crust when you sear. Won’t need that much time in the pan.
Or cook it Sous vide.
I semi dry aged a prime rib roast sometime back using similar process.