Before cooking, take out T-Bone at least thirty minutes prior to cooking.
Wrap meat inside paper towels.
You want the meat to be room temp, as well as dry.
Preheat oven to broil, on high heat.
Place cast iron skillet in oven and let heat for approx 5-10 minutes.
Brush a thin layer of olive oil all over steak, then sprinkle Kosher salt all over steak.
Heat stovetop to hight heat.
Carefully remove cast iron skillet from oven with thick oven mitts.
Be sure to leave oven on high broil.
Place skillet on top of hot stovetop range.
Let sit for two minutes to reach ideal heat.
With long thongs, carefully place T-Bone directly on skillet.
IT WILL SMOKE. Vent kitchen as much as possible.
Let sizzle on one side for thirty seconds.
With thongs, flip steak over and let sizzle on other side for thirty seconds.
*Be sure your stovetop is on HIGH heat for a charred crust to occur.
Once second side has charred, quickly place entire cast iron skillet with steak in oven.
Place skillet on highest wrack, very close to broiler.
Let cook on one side for 2 minutes, then flip and cook on other side for two minutes.
This will cook your T-Bone to a medium rare.
Add or subtract seconds according to cooking time on various appliances.
Once finished, carefully take T-Bone steak out to rest.
Place on plate, sprinkle ground pepper, then cover for approximately five to ten minutes.
When finished resting, cut T-Bone meat along side bone and separate.
Flank the meat, then serve as desired.
*Some like cutting into their own T-Bones without flanking. Do whatever.
This recipe makes for a medium rare steak, depending on individual cooking times of course.
You can make two T-Bones at a time with this recipe, depending on size.