Lake Michigan's water surface is 22,300 square miles (57,800 square kilometers). It is the second largest of the Great Lakes by volume (1,180 cubic miles / 4,920 cubic km). Only Lake Superior is bigger. Lake Michigan touches Indiana, Illinois, Michigan and Wisconsin.
For the first 2 minutes, sear one flat side of the steak. For the next 2 minutes, sear the other flat side. Then, turn the steak onto its side and sear the edges, rotating every 2 minutes until the steak is cooked. Cooked this way, a 2-inch-thick, 8-ounce filet mignon will reach 120Â°F in about 8 minutes.
It will be needed after sear-frying the T-Bone in the skillet on the stove top. Step 3. Place the T-Bone in the hot skillet. Use tongs being careful not to puncture the steak. Sear on one side for about 3 minutes, then flip it over and sear for about 3 minutes. Then the steak will be transferred and finished in the oven. Step 4. Coat the bottom of your oven-safe, shallow roasting pan with a heavy coating of butter where your steaks will set. Butter will make the T-Bone juicier and flavorful. Remove steak from the skillet, place in the oven pan and insert into the preheated oven to finish cooking the T-Bone. Step 5. Using an instant read meat thermometer, check the internal temperature of the steak for preferred doneness.