This was the final product of a 3+ pound 2-rib steak.rubbed with kosher salt. I seared it for 2 minutes each side in a cast iron pan and then transferred it (in the pan) into a 400 degree convection oven for 12 minutes. Checked temp with thermometer. Removed from oven and tented it loosely with foil for 10 minutes for the juices to settle. It was delicious.
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