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Ingredients
- 2 pound T-bone steak (about 1 1/2 inches thick)
- Coarsely ground black pepper
- Kosher salt
- 1 to 2 tablespoons oil, like peanut, corn, or soy
- Serving Suggestions: Compound Butter
Method
- About 1/2 hour before cooking the steak, bring it to room temperature.
- Preheat a large cast iron skillet over medium heat.
- Lightly brush the steak all over with oil and season generously with salt and pepper.
- Raise the heat to high, add the steak and cook, turning once, until well browned, about 7 minutes for the first side, and 4 minutes on the second side, for medium-rare.
- Hold the steak with tongs and sear the edges.
- (An instant-read thermometer inserted perpendicularly into the steak registers 125 degrees F for medium rare.)
- Transfer the steak to cutting board and cover loosely with foil.
- Let rest for 5 minutes.
- Cut the tenderloin and strip from the bone, and slice against the grain.
- Transfer to a serving platter and serve au natural, with mustard, compound butter, or horseradish sauce.
