I have some 1.5" thick ribeyes to cook up tonight for the lady and me tonight for Valentine's Day. I've been dry-aging them in the fridge about 36 hours now according to Alton's method. I usually cook up smaller steaks on a big Ikea grill pan I have (its thickness holds heat reasonably well, but it's *teflon-covered* - I know...).
I know everyone recommends to finish steaks like this in a cast-iron pan in the oven but I don't have one - I have a steel roasting tray for the oven, and that grill pan. Given that my steaks are pretty thick, what's the best way to cook them tonight?
Pic below of the lowly grill pan I have, and the steel roasting pan.