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.
Let it cook for 3 more minutes. Once you've done 3 minutes on either side it's time for it to go in the oven. Depending on the thickness of the steak you're looking at 12-13 minutes. This is for a medium rare so if you like your steak a little more done (heathen) let it go a bit longer. 15 minutes will get you a steak around medium well, to well done. With about 30 seconds left to go get a nice dollop of good butter and open the oven and toss it on top of the steak. This part is optional.