I have tried cooking this really thick steak different ways. The first time I browned it on the stove top then moved it into the oven and finished it like a roast. That way turned out pretty good but took about 20 minutes. The next two times I cooked them sous vide and that took more than a couple of hours and for some reason, I didn't like it very much, even though it was cooked evenly all the way through. It seems I am not too impressed with "perfectly cooked" steak. This time I untied it and unrolled it. I trimmed away some parts that were too thin and next time I will trim it a little more than I did this time.
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