I Have This Top Round Steak......

1-1.5" thick, about 1.5 lbs. I am temporarily living with my parents who think the only good steak is the one that is either made pot roast style or cooked until it's charcoal. I don't have any problems customizing doneness when the grill is available, but it's not. I am in the mood for a very rare slab of meat to serve with a salad tomorrow night, but using the oven, I'm not so good at cooking times. My parents like theirs medium, difficult to do with a cut this thick without braising or cooking so long it dries out. Does anytone out there have any suggestions for this? Either a good way to get theirs done medium without the whole slow cooking braising method or at least a temp/min per doneness guide using my mother's oven for this size? Sorry, I've been grilling over 5 yrs rather than using the oven for steaks, and I just don't have a handle on cooking steaks beyond medium well other than braising.