How to Oven-Cook a 1-Inch-Thick T-Bone

The perfect combination of New York long steak and tenderloin makes T-bone stand out from other steaks, preferably cooked naked - baked with some oil, textured salt and rough pepper. Even at the thickest and heaviest, 1 inch thick and 16 ounces or more of weight, T-bone has a gentle taste that makes pickling redundant and spice rubbing redundant. Next time you eat T-bone, season it with salt and leave the rest to the broiler.

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