"Kajikit" > wrote in message
...
>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...)
>
>

You don't need a grill if your stove has a broiler.

Gee, a t-rex steak! A t-bone that weighs over 2 lbs is going to be closer
to 2" thick... really more a roast than a steak.
I wouldn't buy a 2 lb+ t-bone... I'd much rather 2 one pounders.

Thing is there is no way you can cook that t-bone so part is rare and part
is medium without screwing it up unless you trim out one side and then you
can cook each separate portion to ones liking... not wonderful... next time
buy two steaks. And for yours don't buy any thick steak, it's sinful to
cook a thick steak to medium and hardly possible without most of the
exterior portion being well done and dry... folks who insist on steaks
cooked medium or more will be happier with steaks no more than like 3/4"
thick... for rare 1" thick is easily manageble.... with thicker cuts you
really need to consider two stage cooking, where you finish up with indirect
heat.