• Remove the 1 ½ pounds T-bone steak, from the refrigerator 30 minutes before cooking. Preheat the oven to 450 degrees Fahrenheit.
• Pat the steak dry with a paper towel, then season generously with 1 teaspoon Kosher salt, 1 teaspoon cracked black pepper, and 1 teaspoon dried Italian seasonings.
• Add 1-2 tablespoons olive oil to a large cast iron skillet and heat over high heat. Make sure to coat the skillet really well.
• Place the steak into the hot skillet and sear for 3 minutes on each side until golden brown. Use a splatter screen!
• Once the steak is browned on both sides, place the skillet into the hot oven.
• Cook until the steak temperature reaches your desired doneness. Ours took 6-8 minutes to reach 130 degrees Fahrenheit, which is medium-rare.
• Transfer the steak to a cutting board and let it rest for 10 minutes. Cut steak from the bone and carve meat across the grain. 

If you want to add even more flavor and moisture to your T-bone steak, then once it comes out of the oven, add a dollop of compound butter. This is butter that has been combined with tasty herbs and seasonings!