Well, I go head to head with Boar de laze again! (How are you sir.) I will also give you another option that is a bit unconventional but I've had success time over, especially when there is not an even thickness of meat. This will also help with the silver that connects the cap to the eye. Preheat an oven to 180'F, Get a grill or a cast iron skillet hot and sear steak on both sides until well caramelized (if steak is a room temp this will speed up the finish), transfer to a warm pie pan and place in the slow oven for about 1/2 hour or per pound for rare/med rare.(Since oven is so slow you have more leaway-also less moisture loss. That's why it's important to develop flavor before hand with high heat.)
I did this with a 2 lb. Hereford T-Bone and the results were phenomenal. Just an alternate method. (Oh, yes- season to taste.)
