Pat the steak dry with paper towels and trim excess fat off.
Cut the steak in half lengthwise and then crosswise, making four, roughly equal-sized steaks.
Rub the pressed garlic into the steaks, making sure to do both sides of each.
In a zip-lock bag, add the steaks and Thai basil leaves. Pour the soy sauce over the steak, seal the bag, and let it marinate at room temperature for 1 hour or up to 6 hours in the fridge.
30 minutes before you plan to cook the steaks, take the marinade out of the fridge and let it sit at room temperature.
Adjust the oven rack to the middle position and preheat the oven to 225 degrees F.
Take the steaks out of the marinade and pat them dry.
Place the steaks on a wire rack set in a rimmed baking sheet and put in the oven.
Cook for 45 to 50 minutes until a thermometer inserted through the side into the center of the thickest steak reads anywhere from 115 to 120 degrees F.
While the steaks cook, prepare the salad.
In a 12-inch skillet, heat the vegetable oil over medium-high heat until just smoking. Place the steaks down, searing them for a total of 4 minutes, flipping them every minute (see Note 6). If you want to check for doneness, use a thermometer and take the steaks off 5 degrees below your target temperature (see Note 7).
Return the steaks to the wire rack and let them sit for 10 minutes.
Transfer the steaks to a cutting board with the grain running left to right and cut the steaks against the grain as thin as possible. Set aside to mix with the salad.