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i consider that steak medium. i go a bit rarer. i like the rip eye cut just fine, but the fat content scares me. if i eat a steak, i choose the NY strip or go real lean with a filet. the leaner the rarer.
i dont like T-bones. to me, it is really two separate steaks, therefore it is difficult to cook both equally.
for me, preheat oven to 450. put a cast iron pan in it to heat up. get steak to room temp. rub with EVOO, kosher salt, fresh ground pep. get the pan out, set it on the stove set to high. turn on turbo function of vent hood. and sear both sides, finish it in the oven for a few minutes. take it out, let it rest and ponder a pan sauce....hmmm, meat.
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poof! gone
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