A heavenly combination of New York strip and tenderloin fillet, T-bones stand out among other steaks, and are best cooked naked -- oven-broiled with nothing more than some oil, textured salt and coarsely ground pepper. Even at their thickest and heaviest, the 1-inch-thick-and-16-ounces-or-more weight class, T-bones have a tenderness and flavor that make marinades redundant and spice rubs superfluous. Next time you have a T-bone, just season it with salt and let the broiler do the rest.
Take the T-bone out of the refrigerator about 1 hour before broiling. Season the T-bone on each side with 2 or 3 tablespoons of coarse salt and set it on a plate lined with paper towels. On steaks this thick, salt early so it penetrates deeply.
Scrape the salt off the T-bone and pat it dry on both sides with paper towels. Season the T-bone with freshly ground black pepper and slather it with oil. Use a high-heat oil, such as peanut, sunflower or safflower oil.
Turn the broiler on and let it heat for about 3 or 4 minutes. Place the T-bone in the center of the broiler pan and place it in the oven 4 inches below the broiler.
Broil the T-bone for 8 minutes on each side for medium-well, or an internal temperature of 145 degrees Fahrenheit, the minimum temperature recommended by the U.S. Department of Agriculture. Use tongs to turn the T-bone over on the pan.
Turn the oven off. Take the T-bone off the pan and place it on a plate, but leave the pan in the oven to cool.
Cover the T-bone loosely with aluminum foil and let it rest for at least 15 minutes before serving.