Cooking a big piece of steak very slowly in a low oven gives you pink meat all the way through, no rawness and no shrinkage. And you can do it ahead, then just sear it before serving.
The formula: 4 minutes for every 25g (or per ounce, if you’re in America). My 575g piece: 575 ÷ 25 = 23, × 4 = 92 minutes.
Salt it a couple of hours ahead, put it on a metal rack in a roasting tin so the air circulates, and cook at 80°C fan. Check your oven’s actual temperature! Mine said 80 but was really 60, so I had to turn it up to hit a true 80. Brown the fat in a hot pan just before serving.