Hello,'ve just bought a beautiful rib-eye steak, but miscalculated in size reference against the butcher woman, a little. It weighs 400g and is 3cm thick approximately. Many years of experience in the art of Steakbraterei I know that this is for frying a bit too thick (except for browning of course). It takes in the oven.
Now my question:
To what temperature the oven should be set and how many minutes the cooking time, if it should be beautiful pink outside crispy and inside?
Oh, and I put it best on an aluminum foil, or simply onto the tin?