[French Fries]

I bought a very nice bone in rib steak (aka bone in rib-eye). It's 1.6 lbs, and the thickness is only 1inch in the center, but 2inch where the bone is.

I want to prepare it so it's rare.

I just bought a "Cordon Bleu" book by Eric Treuille, who I respect a lot, but I'm surprised to see he recommends, for a rare steak, 2 hours outside the fridge, then 5mn on each side over a burner to sear it, then 20 min per pound + 20 min (that's over 50 min for my steak) in an oven @ 350 F. That seems like an awful lot of cooking? My gut feeling would be to sear it 2:30mn on each side, then maybe 10 or 15 min in an oven or another 3min on each side on a medium-slow burner - although I've never finished a steak in an oven before. I don't want blue, but I don't want medium-rare either.

Any tips?

Once the (stainless steel) pan comes out of the oven, will the fond still be useable to make a sauce?

Thanks!!