On Sep 7, 10:00 am, 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...)
> --
"Medium" for a steak is in the 140 - 145F range, right? Slightly pink
in the center, no or few rosy juices? Sounds like a candidate for low
heat cooking. Sear it first on the stovetop using something other
than a nonstick pan then finish in the oven set at 250F. This will
take quite a while; check with an instant-read thermometer
frequently. Remove it at 140 or slightly less and let it sit under
foil for at least five minutes, preferably more. The initial sear is
to get some color and flavor on the exterior, the ultra-slow finish is
to get to your desired degree of (over-)doneness without drying/
toughening any more than it has to. -aem