- 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.