I'd heard that humidity was key too. A good butcher is hard to find (near me anyway) but the one I do go to has some truly amazing stuff. For example, tomahawk rib steak. Here's a visual of a chef cooking one. Interested as I am in my health and the welfare of animals, I simply will not give up eating meat unless I absolutely have to.
Holy hell that looks amazing. I've never even heard of a rib steak. I must have one. I'm going on a mission. Finishing a steak in the oven is interesting. What temperature do you set the oven to? And for how long to bring it to temp? I'm a rare steak eater. I see anything else as ruining an otherwise delicious meal.
I'm with you on the rare. In this article there is another slideshow where a different chef also cooks one. On one of the slides it says that it's finished in a 350F oven. I have yet to cook one myself, so if you do complete your mission, I really hope you'll snap a few pictures and do a little write up!