Kajikit wrote:
> I bought a tbone that weighs just over 2lbs and it's over an inch
> thick... obviously if I try to cook it all the way through in the
> frypan it's going to turn into shoeleather! Can anyone advise on
> finishing it in the oven? Dh will happily eat steak still mooing but I
> like it medium. We want to have the steak for dinner tonight, so
> please help! (no we don't have a grill...)

Hi Kajikit - One thing I'd point out is that the bone can act as a heat
sink. So having the steak at room temperature as measured near the bone
will help at having an even cook temp. Other wise the meat near the bone
will be less cooked that the rest.

Bob