GIANT beef 'chop'

This is called Cote de Boeuf in French, not sure what it is in English. Half  a T bone?
I fried it to get it brown and then cooked in the oven for about 20 mins on a reasonably low temperature (about 160C - it is a bit hard to tell with our oven as it doesn't have meaningful temperature settings - that was about 5 and a half)

Very tender and juicy.