How to cook the perfect steak

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I've been cooking fancy thick cut steak (ribeye, porterhouse, ny etc.) like once every couple of weeks. I think I have it nailed down pretty good but I would love any further tips:

>Season liberally on all sides and leave steak uncovered, on a rack, in the fridge overnight
>Get oven as low as it can reasonably go (~250F/120C for me) and place steak on rack in it
>Keep steak in oven until food thermometer is about 15 - 20F below how you like it (medium rare on the rarer side, duh)
>Get cast iron ripping hot on stove. Add a bit of canola oil to prevent stick.
>Sear steak on both sides for about 1 - 2 minutes
>Baste with butter and aromatics (rosemary and garlic) until food thermometer confirms internal temperature
>Tent and rest for 5 minutes

I just found out my butcher dry ages steak. Got a $20 ribeye that's been dry aged for 3 weeks. I'm assuming I don't need to leave uncovered on a rack then? Should I also be looking to baste this steak with aromatics or nah?

Would appreciate any thoughts/tips/tricks. Is there anything you always do with your steaks to take it to the next level?

(I don't have a grill.)